Roasted Shrimp, Tomato and White Bean Salad
User Reviews
5
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Prep Time
9 hrs 14 mins
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Cook Time
9 hrs 14 mins
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Course
Main Course
Roasted Shrimp, Tomato and White Bean Salad
Description
The Roasted Shrimp, Tomato and White Bean Salad features peeled, deveined shrimp roasted at 400˚F until just opaque and curled, preserving their tenderness. The shrimp are seasoned simply with olive oil, kosher salt, and freshly ground black pepper to highlight their natural flavor. Alongside, fresh plum tomatoes are cut into bite-sized wedges and paired with creamy avocado halves and canned white beans, all resting on a bed of peppery arugula. Toasted pine nuts enhanced with a drizzle of olive oil and a pinch of salt add a toasted crunch and nutty aroma. The salad is finished with a dressing made from lemon and thyme, adding a bright, herbaceous note that complements the shrimp and vegetables.
The combination of ingredients creates a refreshing meal with contrasting textures from crisp greens, creamy beans and avocado, juicy roasted shrimp, and crunchy nuts. This salad can be served warm or cold, adapting to different preferences or seasons. The recipe's use of roasted shrimp and simple pantry staples makes it accessible for home cooks seeking a composed salad with seafood and legumes.
Ingredients
- 1 pound Shrimp tails off, peeled and deveined, large
- 2 tablespoons extra virgin olive oil
- kosher salt
- black pepper freshly ground
- 6 cups arugula spinach or mache
- 4 plum tomato cut in bite-sized wedges, or Roma tomato, medium
- 1 avocado halved, peeled and pitted, large
- 1 15 ounce White beans rinsed and drained, canned
- lemon whole; dressing
- thyme whole; dressing
- 2 tablespoons pine nuts
Instructions
- Preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.
- Place shrimp on prepared pan. Drizzle with olive oil and sprinkle lightly with kosher salt and freshly ground black pepper. Flip to opposite side and season with salt and pepper. Spread on pan so shrimp can easily curl while roasting.
- Roast for 8 minutes or until shrimp are slightly curled and opaque. Don't over cook or they'll be tough. Transfer shrimp to a plate. Shrimp can be made ahead and served warm or cold on salad.
- Place pine nuts in a small pan. Drizzle with ½ teaspoon olive oil and a small pinch of salt. Stir to coat. Place in oven for 2-3 minutes or until beginning to turn golden. Set a timer, pine nuts are too expensive to burn (been there, done that!).
- For the salad, arrange lettuce, shrimp, tomatoes, avocados and white beans on 4 dinner size plates or bowls. Drizzle with a bit of dressing and scatter with pine nuts. Garnish with freshly ground black pepper, if desired. Serve extra dressing at the table.
User Reviews
Overall Rating
5
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