Spinach and Bean Salad With Shrimp

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.6
  • Total Fat: 5.6 g
  • Cholesterol: 317.7 mg
  • Sodium: 564.9 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 38.7 g

View full nutritional breakdown of Spinach and Bean Salad With Shrimp calories by ingredient
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Number of Servings: 4


    1 1/2 pounds jumbo shrimp, peeled and deveined
    2 teaspoons minced lemon peel (from 1 lemon)
    3 tablespoons fresh lemon juice (from 1 lemon), divided
    Salt and black pepper
    1 medium bunch (1 pound) asparagus, trimmed and thickly sliced diagonally
    1/2 medium shallot, minced
    3/4 cup canned cannellini or white kidney beans, drained and rinsed
    1 tablespoon extra-virgin olive oil
    1 tablespoon chopped fresh tarragon leaves
    1 bag (6 ounces) baby spinach leaves


1. In medium bowl, combine shrimp, peel, 2 tablespoons juice, salt, and black pepper. Marinate in the refrigerator for 1 hour.

2. Coat medium nonstick skillet with cooking spray; set over medium heat. Sauté pepper slices 2 minutes. Add asparagus; cook 2 minutes, stirring. Add shallot; cook 1 minute, stirring. Transfer to bowl; add beans and let cool.

3. Preheat grill or grill pan to medium-high. (Coat pan with cooking spray.) Cook shrimp about 2 minutes per side, until spotty brown and edges are pink.

4. In small bowl, whisk oil, remaining 1 tablespoon juice, tarragon, salt, and pepper.

5. In large bowl combine spinach, asparagus mixture, and dressing. 6. Serve shrimp on top of salad.

Number of Servings: 4

Recipe submitted by SparkPeople user LITTLECELT.

TAGS:  Fish | Dinner | Fish Dinner |

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