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This Shrimp and White Bean Salad perfectly balances light and substantial. It comes together quickly with bright, layered flavors ideal for weeknights or entertaining. You’ll love the texture contrast between plump shrimp and creamy beans tied together with a zesty lemon-herb vinaigrette.

Why You’ll Love This Shrimp and White Bean Salad

Versatile serving: Enjoy it warm, at room temperature, or chilled.
Dreamy texture: Tender shrimp, creamy beans, and crisp veggies.
Quick prep: Ready in about 20–25 minutes of active work.
Bright flavors: Fresh herbs and lemon taste like sunshine.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 cans (400 g each) cannellini beans, rinsed and drained
1 medium red onion, finely diced
1 large cucumber, chopped
200 g cherry tomatoes, halved
60 ml extra virgin olive oil
Juice of 2 lemons
2 cloves garlic, minced
15 g fresh parsley, chopped
10 g fresh dill, chopped
1 tsp Dijon mustard
½ tsp smoked paprika
Salt and black pepper to taste

Tools: Large mixing bowl, medium skillet, small bowl for dressing, sharp knife, cutting board

Notes: Using good-quality olive oil and fresh herbs makes a difference. Don’t skip the smoked paprika—it adds subtle warmth.

Nutrition (per serving)

Calories:	320 kcal
Protein:	25 g
Fat:	12 g
Carbs:	28 g
Fiber:	8 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is a small step with big impact. Dry shrimp sear better and develop a lovely golden color instead of steaming in their own moisture.
Don’t skip rinsing the beans. It removes excess sodium and that starchy can liquid, which helps the dressing cling properly to each bean. You’ll notice a cleaner, brighter flavor.
Fresh herbs are non-negotiable. Dried parsley or dill just won’t give you the same vibrant, garden-fresh taste. If you can, snip them right before mixing—their aroma will be at its peak.
Taste your dressing before adding. Adjust the lemon, salt, or mustard to your preference. Remember, dressings taste sharper on their own but mellow once tossed with the other ingredients.

How to Make Shrimp and White Bean Salad

Step 1: Start by prepping your shrimp. Pat them thoroughly dry with paper towels, then season with salt, black pepper, and the smoked paprika. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil shimmers, add the shrimp in a single layer—you should hear a gentle sizzle. Cook for about 2 minutes per side, until they’re pink and slightly curled. Transfer them to a plate to cool slightly; you don’t want them to cook the other ingredients.

Step 2: While the shrimp cool, make the dressing. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, Dijon mustard, and a pinch of salt and pepper. Keep whisking until the mixture looks emulsified and slightly thickened. Honestly, the Dijon helps everything cling together—so don’t skip it! Taste and adjust if needed; you might want an extra squeeze of lemon for brightness.

Step 3: In a large mixing bowl, combine the rinsed cannellini beans, diced red onion, chopped cucumber, and halved cherry tomatoes. Drizzle about half of the dressing over the vegetables and beans, then toss gently to coat. Let this sit for 5 minutes—the acid in the dressing will lightly pickle the onions and soften the beans just a touch.

Step 4: Add the cooked shrimp and the fresh herbs to the bowl. Pour the remaining dressing over everything, and toss again gently but thoroughly. You’ll notice how the colors pop and the aroma becomes incredibly inviting. Be careful not to overmix, though—you want to keep those shrimp intact.

Step 5: Let the salad rest for about 10 minutes before serving. This allows the flavors to meld together beautifully. If you’re serving it later, you can cover and refrigerate, but bring it to room temperature before serving for the best texture and taste.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; vegetables and shrimp will become watery.
Reviving: Refresh with a squeeze of lemon and a drizzle of olive oil before serving.

Serving Suggestions

Complementary Dishes

Garlic bread or crostini — The crispy, buttery crunch is perfect for scooping up beans and soaking up any extra dressing. It turns the salad into a more substantial meal.
Simple arugula salad with shaved Parmesan — The peppery arugula and salty cheese add another layer of flavor that complements the lemony shrimp without overpowering it.
Grilled asparagus or zucchini — Their smoky char and tender texture pair wonderfully with the freshness of the salad, adding a lovely seasonal touch.

Drinks

Crisp Sauvignon Blanc — Its citrusy notes and bright acidity mirror the lemon in the dressing, creating a harmonious pairing that feels refreshing and light.
Sparkling water with lemon or mint — For a non-alcoholic option, the effervescence cleanses the palate between bites and enhances the salad’s fresh profile.
Light lager or pilsner — The subtle bitterness and carbonation cut through the richness of the shrimp and beans, making each bite taste clean and vibrant.

Something Sweet

Lemon sorbet with fresh berries — The zesty, cool sorbet continues the citrus theme and provides a light, refreshing finish that doesn’t feel too heavy.
Almond biscotti — Their subtle sweetness and crunchy texture offer a nice contrast to the soft, savory elements of the salad—perfect for dipping in coffee afterward.
Honey-drizzled Greek yogurt with figs — Creamy, slightly tangy, and naturally sweet, this dessert feels indulgent yet balanced after a meal that’s on the lighter side.

Top Mistakes to Avoid

Overcooking the shrimp. They become rubbery and lose their sweet, delicate texture. Cook just until pink and opaque—remember, they’ll continue to cook a bit off the heat.
Using canned beans without rinsing. That thick, starchy liquid can make the dressing gloopy and overly salty. A quick rinse keeps everything fresh and clean-tasting.
Skipping the resting time. If you serve the salad immediately, the flavors won’t have time to meld. Letting it sit for 10–15 minutes makes a noticeable difference in taste depth.
Adding the herbs too early. If you mix them in while the shrimp are still hot, they can wilt and lose their vibrant color and fresh aroma. Toss them in at the end for the best result.

Expert Tips

Tip: If you have time, marinate the raw shrimp in the dressing for 10–15 minutes before cooking. It infuses them with extra flavor and helps keep them juicy during cooking.
Tip: For a creamier texture, lightly mash a small handful of the white beans before mixing them in. They’ll help thicken the dressing and coat the other ingredients more evenly.
Tip: If you’re making this ahead, keep the dressing separate until just before serving. This prevents the veggies from getting soggy and preserves that perfect crisp-tender texture.
Tip: Toast the smoked paprika in a dry pan for 30 seconds before adding it to the shrimp. This deepens its flavor and adds a subtle smokiness that really elevates the dish.

FAQs

Can I use frozen shrimp?
Absolutely—just make sure to thaw them properly. Place the frozen shrimp in a bowl of cold water for about 15–20 minutes, then pat them thoroughly dry before seasoning and cooking. Using frozen shrimp that’s already peeled and deveined can save you time, but avoid the pre-cooked kind; they tend to be less flavorful and can become tough when mixed with the other ingredients.

What can I substitute for cannellini beans?
Great northern beans or navy beans work well—they have a similar creamy texture and mild flavor. If you’re feeling adventurous, chickpeas add a nice nuttiness, though the salad will have a slightly different character. The key is to use beans that hold their shape and don’t turn mushy when tossed.

How long does this salad keep in the fridge?
It’s best eaten within 1–2 days. Store it in an airtight container, and give it a gentle stir before serving. The veggies may release a bit of liquid over time, so you might want to drain any excess or refresh it with a squeeze of lemon and a drizzle of olive oil.

Can I make this vegan?
Yes! Simply omit the shrimp and add roasted chickpeas or marinated tofu cubes for protein. You could also include artichoke hearts or grilled eggplant for extra heartiness. The dressing is already vegan-friendly, so the swap is pretty seamless.

Is it okay to serve this warm?
Definitely—it’s delicious warm, at room temperature, or chilled. If serving warm, toss everything together right after cooking the shrimp and serve immediately. The warmth will slightly wilt the herbs and soften the beans, creating a cozy, comforting version of the salad.

Shrimp And White Bean Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 20 minutes

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Make a fresh and easy Shrimp and White Bean Salad in just 20 minutes. Perfect for a light lunch or elegant dinner. Get the simple recipe here!

Ingredients

For the salad:

450 g large raw shrimp (peeled and deveined)
2 cans cannellini beans (400 g each, rinsed and drained)
1 medium red onion (finely diced)
1 large cucumber (chopped)
200 g cherry tomatoes (halved)
60 ml extra virgin olive oil
Juice of 2 lemons
2 cloves garlic (minced)
15 g fresh parsley (chopped)
10 g fresh dill (chopped)
1 tsp Dijon mustard
½ tsp smoked paprika
Salt and black pepper (to taste)

Instructions

01
Start by prepping your shrimp. Pat them thoroughly dry with paper towels, then season with salt, black pepper, and the smoked paprika. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil shimmers, add the shrimp in a single layer—you should hear a gentle sizzle. Cook for about 2 minutes per side, until they’re pink and slightly curled. Transfer them to a plate to cool slightly; you don’t want them to cook the other ingredients.
02
While the shrimp cool, make the dressing. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, Dijon mustard, and a pinch of salt and pepper. Keep whisking until the mixture looks emulsified and slightly thickened. Taste and adjust if needed; you might want an extra squeeze of lemon for brightness.
03
In a large mixing bowl, combine the rinsed cannellini beans, diced red onion, chopped cucumber, and halved cherry tomatoes. Drizzle about half of the dressing over the vegetables and beans, then toss gently to coat. Let this sit for 5 minutes—the acid in the dressing will lightly pickle the onions and soften the beans just a touch.
04
Add the cooked shrimp and the fresh herbs to the bowl. Pour the remaining dressing over everything, and toss again gently but thoroughly. Be careful not to overmix, though—you want to keep those shrimp intact.
05
Let the salad rest for about 10 minutes before serving. This allows the flavors to meld together beautifully. If you’re serving it later, you can cover and refrigerate, but bring it to room temperature before serving for the best texture and taste.