Taste of Today Recipes

Taste of Today Recipes

Shrimp & White Bean Salad

By Linda Giuca and Chef Chris Prosperi
|  Thursday, Aug 15, 2013  |  Updated 12:28 PM EDT
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Shrimp & White Bean Salad

NBCSanDiego

  • 1 tablespoon olive oil
  • 1 large Vidalia onion, peeled and chopped
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground coriander
  • 1 pound shrimp, peeled and deveined
  • 2 (15.5-ounce) cans white beans
  • 2 tablespoons chopped fresh parsley
  • 1 tomato, chopped
  • Juice of 1 lemon and 1 lime

Heat oil in a large skillet over medium-high heat. Add onion and carrot, and cook until they begin to soften, about 3 minutes. Add zucchini, and cook for 3 minutes. Stir in salt, pepper flakes and coriander.  Add shrimp and cook for 1 to 2 minutes or until they turn pink.
 Turn shrimp mixture into a mixing bowl. Stir in white beans, parsley, tomato and lemon and lime juices. Serve immediately or chill before serving. Serves 6 to 8.
 

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