Shrimp with Cannellini-Bean Salad Recipe

Shrimp with Cannellini-Bean Salad Recipe

How To Make Shrimp with Cannellini-Bean Salad

Toss a quick, healthy dish for lunch with this cannellini bean salad coated in a parsley-sage vinaigrette, and more satisfying with plump and juicy shrimp!

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • lbslarge shrimp
  • ½cupolive oil
  • 2garlic cloves
  • ½tspsalt
  • 1small onion
  • 1tbspflat leaf parsley,chopped
  • tbspfresh sage leaves,chopped
  • 1tbspwine vinegar
  • ¼tspfresh ground black pepper
  • 3cupscannellini beans,(2 15-ounce cans), canned, drained and rinsed


  1. Light the grill or heat the broiler. Thread the shrimp onto four skewers.

  2. In a shallow glass dish, combine ¼ cup of the oil with garlic and ¼ teaspoon of salt. Add the skewers and turn to coat the shrimp. Set aside.

  3. In a medium bowl, combine the onion with the remaining ¼ cup of oil and ¼ teaspoon of salt, parsley, sage, vinegar, and pepper. Gently stir in the beans.

  4. Grill or broil the shrimp for about 5 minutes in all, turning once, until just done.

  5. Serve the shrimp with the bean salad, and enjoy!


  • Calories: 884.13kcal
  • Fat: 30.43g
  • Saturated Fat: 4.73g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 20.18g
  • Polyunsaturated Fat: 3.96g
  • Carbohydrates: 97.00g
  • Fiber: 24.64g
  • Sugar: 4.01g
  • Protein: 59.20g
  • Cholesterol: 214.32mg
  • Sodium: 989.68mg
  • Calcium: 514.36mg
  • Potassium: 2984.69mg
  • Iron: 17.32mg
  • Vitamin A: 104.75µg
  • Vitamin C: 4.02mg
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