Best 2 Roasted Rosemary Shrimp With Arugula White Bean Salad Recipes

Indulge in a flavor-packed journey with our roasted rosemary shrimp and arugula white bean salad, a symphony of textures and tastes that will tantalize your palate. Dive into the delightful combination of succulent shrimp roasted to perfection, infused with aromatic rosemary, and succulent arugula tossed in a creamy white bean dressing. Discover a medley of complementary recipes to elevate your culinary experience, including a zesty lemon-herb vinaigrette, a refreshing cucumber and tomato salad, and a decadent chocolate mousse for a sweet ending. Prepare to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

ROASTED SHRIMP SALAD

Roasted Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Steps:

Preheat the oven to 400 degrees F.
Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

SHRIMP, CELERY, AND WHITE-BEAN SALAD

Shrimp, Celery, and White-Bean Salad image

Provided by Ian Knauer

Categories Salad Bean Sauté Quick & Easy Dinner Lunch Shrimp Celery Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcrowd the pan. This will prevent the shrimp from cooking evenly.
Cook the shrimp until they are just cooked through. Overcooking will make them tough and rubbery.
Use a variety of herbs and spices to flavor the shrimp. This will add depth and complexity to the dish.
Serve the shrimp with a simple salad or roasted vegetables. This will make a healthy and satisfying meal.

Conclusion:

Roasted rosemary shrimp with arugula white bean salad is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are roasted with rosemary and olive oil, which gives them a wonderful flavor. The arugula white bean salad is a light and refreshing side dish that pairs perfectly with the shrimp. This dish is sure to please everyone at your table.