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Dinner recipe · from the recipe book

Garlicky Shrimp and White Bean Salad with Dill Yogurt

Juicy seared shrimp and creamy white beans over crisp mixed greens, cooled by a tangy dill-lemon yogurt dressing.

Garlicky Shrimp and White Bean Salad with Dill Yogurt

Ingredients

  • 1¼ lb560 gShrimppatted dry
  • 2 cups358 gWhite beans, canned, drained and rinsed
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lemon, juiced45 gLemon juicedivided
  • 1 cup sprigs10 gFresh dillchopped
  • 3 cloves9 gGarlicminced, divided
  • 2 tbsp27 gOlive oildivided
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 1½ tbsp20 gWater

Steps

  1. Make the dressing first: whisk the Greek yogurt, two-thirds of the lemon juice, the dill, one-third of the garlic, one-third of the olive oil (about 2 teaspoons), the water, one-third of the salt and half of the black pepper. Chill until serving.
  2. In a large bowl, toss the white beans with the red onion, the remaining one-third of the lemon juice and another one-third of the salt; let stand while you prep the vegetables and shrimp.
  3. Add the romaine, spinach, cucumber and cherry tomatoes to the bowl with the beans.
  4. Toss the shrimp with the paprika, the remaining two-thirds of the garlic, the remaining one-third of the salt and the remaining half of the black pepper.
  5. Heat the remaining two-thirds of the olive oil in a large skillet over medium-high heat. Cook the shrimp in one layer, 2 to 3 minutes per side, until pink and opaque.
  6. Toss the salad gently, divide among 4 plates, top with the warm shrimp and spoon the dill yogurt dressing over each.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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