Shrimp and White Bean Salad with Lemon-Dill Vinaigrette
By @chef30
A light and zesty salad featuring shrimp, cannellini beans, red onion, and a refreshing lemon-dill vinaigrette.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 pound shrimp, peeled and deveined
- ●1 tablespoon olive oil
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 (15-ounce) can cannellini beans, rinsed and drained
- ●1/4 cup red onion, finely diced
- ●1/4 cup fresh dill, chopped
- ●2 tablespoons lemon juice
- ●1 tablespoon lemon zest
- ●3 tablespoons extra virgin olive oil
Instructions
- 1Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Cook shrimp for 2-3 minutes per side, until pink and opaque. Let cool slightly and roughly chop.
- 2In a mixing bowl, whisk together lemon juice, lemon zest, extra virgin olive oil, salt, and pepper.
- 3In the same mixing bowl, combine cannellini beans, red onion, and chopped dill. Add the cooked shrimp and pour the vinaigrette over the top. Toss gently to combine.
- 4Serve immediately or chill for later.
Recipe details
- Category
- Salad
- Preparation
- 51 minutes
- Cooking
- 5 minutes
Estimated total: 61 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and equipment: 5 min planning allowance (setup)
- Dice red onion, chop dill, rinse and drain cannellini beans: 10 min planning allowance (vegetable_prep)
- Peel, devein, and season shrimp: 10 min planning allowance (meat_prep)
- Zest and juice lemon: 5 min planning allowance (simple_prep)
- Heat olive oil in skillet: 3 min planning allowance (pan_preheat)
- Cool shrimp slightly: 5 min planning allowance (brief_cool)
- Roughly chop cooled shrimp: 5 min planning allowance (simple_prep)
- Whisk vinaigrette ingredients: 3 min planning allowance (mix)
- Combine beans, onion, dill, and shrimp: 5 min planning allowance (assemble)
- Pour vinaigrette over salad and toss gently: 3 min planning allowance (mix)
- Serve immediately: 2 min planning allowance (transfer)
- Optional chilling for later serving is not included as a mandatory task.
- Cook 2-3 minutes per side
- olive oil: USDA tablespoon portion weight
- salt: USDA tsp portion weight
- black pepper: USDA tsp, ground portion weight
- cannellini beans, rinsed and drained: Stated package net weight
- Using white beans as a generic equivalent for cannellini beans.
- red onion, finely diced: USDA cup, chopped portion weight
- Using generic raw onions for red onion.
- fresh dill, chopped: USDA cup sprigs portion weight
- lemon juice: USDA fl oz portion weight
- lemon zest: USDA tbsp portion weight
- Using lemon peel for lemon zest.
- extra virgin olive oil: USDA tablespoon portion weight
- Using olive oil for extra virgin olive oil.
- shrimp, peeled and deveined: 453.59 g · USDA reference 175179
- olive oil: 13.5 g · USDA reference 171413
- salt: 1.5 g · USDA reference 173468
- black pepper: 0.57 g · USDA reference 170931
- cannellini beans, rinsed and drained: 425.24 g · USDA reference 175204
- red onion, finely diced: 40 g · USDA reference 170000
- fresh dill, chopped: 2.23 g · USDA reference 172233
- lemon juice: 30.5 g · USDA reference 167747
- lemon zest: 6 g · USDA reference 167749
- extra virgin olive oil: 40.5 g · USDA reference 171413
shrimp · cannellini beans · dill · lemon vinaigrette
Estimated nutrition per serving
688 calories · 61.4 g protein · 48.7 g carbohydrate · 28.9 g fat · 1286 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: