Grilled shrimp fall perfectly into bed of white bean salad

Tribune Media Services Published September 6, 2012 at 12:00 a.m.
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Tribune Media Services

Grilled Shrimp Skewers Over White Bean Salad combines two dishes that are great separately but even better together. Also a great combination is the salad with skewered, and grilled scallops.

Fresh herbs make all the difference in this light bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together, but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

Take care when buying shrimp for this or any other dish. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America — it’s more likely to be sustainably caught.

Shrimp is usually sold by the number needed to make 1 pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.

Grilled Shrimp Skewers Over White Bean Salad

Serves 6

Prep time: 30 minutes

Total time: 30 minutes


1 teaspoon finely grated lemon zest

1/3 cup lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons packed fresh oregano, minced

2 tablespoons packed fresh sage, minced

2 tablespoons minced fresh chives

1 teaspoon freshly ground pepper

1/2 teaspoon salt

2 (15-ounce) cans cannellini beans, rinsed

12 cherry tomatoes, quartered

1 cup finely diced celery

24 raw shrimp (21-25 per pound), peeled and deveined


Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.

Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)

Oil the grill rack (see tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

To make ahead: Cover and refrigerate the salad and shrimp separately for up to 1 day.

Equipment: Six 8- to 10-inch skewers.

Recipe nutrition per serving: 212 calories; 8 grams fat (1 gram saturated, 5 grams monounsaturated); 95 milligrams cholesterol; 22 grams carbohydrate; 0 grams added sugars; 17 grams protein; 8 grams fiber; 891 milligrams sodium; and 242 milligrams potassium.

Nutrition bonus: Vitamin C (25 percent daily value).

Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat and 1 1/2 fat.

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