Lemony shrimp and white bean salad

Fresh shrimp and white beans come together with zesty lemon flavors in this vibrant and satisfying salad. Perfect for a light and healthy meal option.

Ingredients:

• 2 large lemons
• 2 15-oz. cans cannellini beans, drained and rinsed
• 5 tablespoons olive oil, divided
• 1 ¼ teaspoons kosher salt, divided
• 4 large cloves garlic, finely chopped (about 2 Tbsp.)
• ¼ teaspoon crushed red pepper
• 3 tablespoons unsalted butter, divided
• ¼ cup dry white wine
• 450g peeled, deveined large shrimp
• ⅓ cup chopped fresh parsley leaves
• Toasted bread, for serving (optional)

Instructions:

1. Peel off the lemon skin using a vegetable peeler, making sure to avoid the bitter white part. Chop the lemon peel finely until you have 1 tablespoon, then put it in a medium-sized bowl. Squeeze the lemons until you have 3½ tablespoons of juice. Combine the beans, 3 tablespoons of oil, ¾ teaspoon of salt, and 2 tablespoons of lemon juice with the chopped lemon peel in the bowl.
2. In a large skillet, mix together minced garlic, crushed red pepper, 2 tablespoons of butter, and the remaining 2 tablespoons of oil. Cook these ingredients over medium heat, stirring regularly, until the garlic turns a light golden color, usually taking about 4 minutes. Pour in the wine and let it cook until it reduces by half, approximately 1 minute.
3. Put the shrimp in the skillet and turn up the heat to medium-high. Cook the shrimp until they turn opaque, which usually takes between 3 to 4 minutes. Then add parsley and the remaining 1½ tablespoons of lemon juice, ½ teaspoon of salt, and 1 tablespoon of butter. Serve this mixture over the beans alongside bread, if desired.

Summary:

• Calories: 812 kcal
• Fat: 29 g
• Protein: 41 g
• Carbs: 102 g
• Potassium: 2314 mg
• Magnesium: 262 mg