Shrimp, Celery, and White-Bean Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, finely chopped
- 5 tablespoons extra-virgin olive oil, divided
- Carbohydrate 33 g(11%)
- Cholesterol 286 mg(95%)
- Fat 20 g(30%)
- Fiber 7 g(29%)
- Protein 42 g(83%)
- Saturated Fat 3 g(15%)
- Sodium 1321 mg(55%)
- Calories 478
Preparation Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 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. Add shrimp with any juices and toss.
Preparation Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 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. Add shrimp with any juices and toss.
