Shrimp and White Bean Salad


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servings 432 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium skillet, heat oil over medium-high heat. Add garlic and rosemary and cook until fragrant, about 1 minute. Add shrimp and stir-fry until pink and opaque. Add broth, cover, and lower heat. Simmer until shrimp are cooked through, about 4 minutes more.
  2. Remove shrimp with a slotted spoon, careful to let oil drain back into the skillet. In a large bowl, toss with white beans and lemon juice until well mixed. Store in refrigerator until cool. Once cooled, stir in scallions and serve.
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