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Dinner recipe · from the recipe book

Garlicky Shrimp Romaine Salad with White Beans

Juicy skillet-seared garlic shrimp over crisp romaine with creamy white beans, sweet cherry tomatoes, cucumber and a bright lemon olive oil dressing.

Garlicky Shrimp Romaine Salad with White Beans

Ingredients

  • 1¼ lb560 gShrimppatted dry
  • 3½ tbsp45 gOlive oildivided
  • 4 cloves12 gGarlicminced, divided
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • ¼ cup60 gLemon juicedivided
  • 2 tsp4 gLemon zest
  • 8½ cups chopped400 gRomaine lettucechopped
  • 2 cups350 gWhite beans, canned, drained and rinsedpatted dry
  • 1⅔ cups250 gCherry tomatoeshalved
  • 2 cups sliced200 gCucumbersliced
  • ½ medium50 gRed onionthinly sliced
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Make the dressing first: in a small jar, whisk two-thirds of the olive oil, half the lemon juice, the lemon zest, one-third of the garlic, half the salt and half the black pepper. Set aside.
  2. In a large bowl, combine the romaine, white beans, cherry tomatoes, cucumber, red onion and parsley. Keep chilled while you cook the shrimp.
  3. In a medium bowl, toss the shrimp with the paprika, the remaining salt and the remaining black pepper.
  4. Heat the remaining one-third of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2 minutes without moving.
  5. Flip the shrimp, add the remaining two-thirds of the garlic and cook 1 to 2 minutes more, until the shrimp are pink and opaque. Take the skillet off the heat and pour in the remaining half of the lemon juice, stirring to coat.
  6. Whisk the dressing again, pour it over the salad and toss well.
  7. Divide the salad among four plates, top with the warm shrimp and their pan juices, and sprinkle with the parmesan.

Contains: Milk, Shellfish.

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

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