Shrimp, Celery, and White-Bean Salad
Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.
Recipe information
Total Time
10 min
Yield
Makes 4 servings
Ingredients
2
pounds large peeled shrimp (not cooked)
2
garlic cloves, finely chopped
5
tablespoons extra-virgin olive oil, divided
1
(19-ounces) can white beans such as cannellini, rinsed and drained
3
celery ribs, thinly sliced diagonally
3
cups packed baby arugula (3 ounces)
2
tablespoons fresh lemon juice
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Preparation
Step 1
Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 2
Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
Step 3
Add shrimp with any juices and toss.