Shrimp and White Bean Salad with Garlic Toasts
By America's Test KitchenPublished on July 20, 2021
Yield
Serves 4
Ingredients
4 (¾-inch) slices rustic bread 3 garlic cloves (2 minced, 1 peeled and left whole)5 tablespoons extra-virgin olive oil, divided1 red bell pepper, stemmed, seeded, and chopped fine1 small red onion, chopped fine½ teaspoon table salt, divided¼ teaspoon red pepper flakes 2 (15-ounce) cans cannellini beans, rinsed¼ cup water 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined⅛ teaspoon pepper 2 ounces (2 cups) baby arugula 2 tablespoons lemon juice
Before You Begin
If you're using frozen shrimp, make sure to thaw them before starting the recipe.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Spread bread out evenly over rimmed baking sheet. Broil, flipping as needed, until well toasted on both sides, about 4 minutes. Rub 1 side of each toast with whole garlic clove, then drizzle with 1 tablespoon oil and season with salt and pepper to taste.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell pepper, onion, and ¼ teaspoon salt. Cook until softened, about 5 minutes. Stir in pepper flakes and minced garlic. Cook until fragrant, about 30 seconds. Add beans and water and cook until heated through, about 5 minutes. Transfer mixture to serving bowl and cover to keep warm.
- Pat shrimp dry with paper towels and sprinkle with remaining ¼ teaspoon salt and pepper. Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add shrimp to skillet in single layer and cook, without stirring, until spotty brown and edges turn pink on first side, about 1 minute. Off heat, flip shrimp and let sit until opaque throughout, about 30 seconds.
- Add shrimp, arugula, and lemon juice to beans and gently toss to combine. Season with salt and pepper to taste, and drizzle with extra oil to taste. Serve with garlic toasts.
Yield
Serves 4Ingredients
4 (¾-inch) slices rustic bread
3 garlic cloves (2 minced, 1 peeled and left whole)
5 tablespoons extra-virgin olive oil, divided
1 red bell pepper, stemmed, seeded, and chopped fine
1 small red onion, chopped fine
½ teaspoon table salt, divided
¼ teaspoon red pepper flakes
2 (15-ounce) cans cannellini beans, rinsed
¼ cup water
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
⅛ teaspoon pepper
2 ounces (2 cups) baby arugula
2 tablespoons lemon juice
Ingredients
4 (¾-inch) slices rustic bread
3 garlic cloves (2 minced, 1 peeled and left whole)
5 tablespoons extra-virgin olive oil, divided
1 red bell pepper, stemmed, seeded, and chopped fine
1 small red onion, chopped fine
½ teaspoon table salt, divided
¼ teaspoon red pepper flakes
2 (15-ounce) cans cannellini beans, rinsed
¼ cup water
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
⅛ teaspoon pepper
2 ounces (2 cups) baby arugula
2 tablespoons lemon juice
Ingredients
4 (¾-inch) slices rustic bread
3 garlic cloves (2 minced, 1 peeled and left whole)
5 tablespoons extra-virgin olive oil, divided
1 red bell pepper, stemmed, seeded, and chopped fine
1 small red onion, chopped fine
½ teaspoon table salt, divided
¼ teaspoon red pepper flakes
2 (15-ounce) cans cannellini beans, rinsed
¼ cup water
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
⅛ teaspoon pepper
2 ounces (2 cups) baby arugula
2 tablespoons lemon juice
Why This Recipe Works
For this dinner salad, the secret was in making sure that the shrimp were perfectly cooked—seared on the outside and moist on the inside. The sweetness of mild, creamy cannellini beans was a perfect foil to the briny shrimp, so we chose these beans to make up the base of the salad and added color, texture, and vibrancy with bell pepper and red onion. Assertive arugula brought some green freshness to the bean salad, and the greens also stood up well to the flavor of the shrimp without being drowned out. Finally, toasted bread rubbed with garlic gave the meal some more heft.
Before You Begin
If you're using frozen shrimp, make sure to thaw them before starting the recipe.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Spread bread out evenly over rimmed baking sheet. Broil, flipping as needed, until well toasted on both sides, about 4 minutes. Rub 1 side of each toast with whole garlic clove, then drizzle with 1 tablespoon oil and season with salt and pepper to taste.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell pepper, onion, and ¼ teaspoon salt. Cook until softened, about 5 minutes. Stir in pepper flakes and minced garlic. Cook until fragrant, about 30 seconds. Add beans and water and cook until heated through, about 5 minutes. Transfer mixture to serving bowl and cover to keep warm.
- Pat shrimp dry with paper towels and sprinkle with remaining ¼ teaspoon salt and pepper. Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add shrimp to skillet in single layer and cook, without stirring, until spotty brown and edges turn pink on first side, about 1 minute. Off heat, flip shrimp and let sit until opaque throughout, about 30 seconds.
- Add shrimp, arugula, and lemon juice to beans and gently toss to combine. Season with salt and pepper to taste, and drizzle with extra oil to taste. Serve with garlic toasts.
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