Garlic Shrimp & White Bean Salad

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This was really good.  It’s a Fresh Express Recipe.

Caramelized lemons make an amazingly simple salad dressing – perfect over sauteed garlic shrimp. Serves 4

Ingredients

Salad Ingredients
1 bag Fresh Express Veggie Spring Mix
2 Tbsp. olive oil
2 lemons cut in half
16-20 medium size shrimp, peeled & deveined
3 cloves garlic chopped
1 dash crushed red chili flakes
1 can cannellini beans, rinsed & drained
1/2 cup chopped flat leaf parsley
1/2 cup grape tomatoes, cut in half
Coarse salt & cracked black pepper

Instructions

Prepare Shrimp
In a medium sauté pan, heat olive oil and place lemons, cut side down, in the pan. Let sizzle for 2 minutes then add shrimp, garlic, chili flakes and sauté for 4-6 minutes until shrimp are cooked and lemon gets a little caramelized/browned. Add the drained beans, parsley, and toss to coat. Let mixture cool. Add a pinch of salt & pepper to taste.

Make Salad
Serve the bean-parsley mixture over the Fresh Express Veggie Spring Mix. Place several shrimp on top of each salad. You may squeeze the lemon on each salad before serving — or place a half lemon on each plate and let your guests squeeze onto their salad.

Corbie Lyn

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Shrimp-and-Avocado Rice Bowl

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Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings

Ingredients
1 lb uncooked shrimp, thawed if frozen
2 teaspoons sesame oil
1 1/2 teaspoons honey
Small pinch cayenne pepper
2 eggs, lightly beaten
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 cup shelled edamame, steamed
2 teaspoons toasted sesame seeds
1 1/4 cups short-grain brown rice, cooked according to package directions
1 ripe avocado, sliced

Directions
1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.
2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
5. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.

Nutrition facts per serving: 483 calories, 30g protein, 56g carbohydrate, 16g fat (2.8g saturated), 6g fiber

This was really good, quick and easy to make.