Pan-Seared Lemon-Basil Shrimp with White Bean Salad

By • July 6, 2010 • 2 Comments

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Author Notes: Inspired by a dish I had several years ago at an Italian restaurant, this recipe is so tasty and satisfying. And it’s very versatile – it could easily be served as an entrée or appetizer. I leave the tails on my shrimp – much prettier on the plate, I think.mrslarkin

Serves 4 or more

  • 1 pound large shrimp, cleaned and deveined, shells removed, tails left on
  • 1/2 teaspoon kosher or sea salt, plus more for seasoning
  • Fresh cracked black pepper to taste
  • grated zest of 1 whole lemon
  • 2 tablespoons olive oil
  • 1 (one) 15 ounce can small white beans, navy beans or great northern beans
  • 1/2 cup red onion, finely diced
  • 1/2 cup red pepper, finely diced
  • 1/2 cup carrot, finely diced
  • 1/2 cup celery or fennel bulb, finely diced
  • fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp)
  • 1/3 cup olive oil
  • 3 tablespoons white wine or champagne vinegar
  • 1/2 teaspoon red pepper flakes
  1. Sprinkle shrimp with salt and pepper, lemon zest and a few pinches of the basil ribbons. Heat pan to medium-high. Add 2 tablespoons olive oil. When oil begins sizzling, add shrimp and cook until pink and just beginning to brown slightly. When shrimp are done, remove to a bowl and set aside.
  2. Drain and rinse beans. Combine with diced veggies. Season with salt and pepper. Fold in the remaining basil ribbons.
  3. Whisk together 1/3 cup olive oil and the vinegar and add to veggie mixture. Mix well. Taste for salt and pepper.
  4. Spoon the bean salad onto a platter. Lay cooked shrimp over top. Sprinkle with red pepper flakes. Garnish with additional basil (and some snipped fennel fronds, if using.)
Jump to Comments (2)

Tags: Appetizers, Entrees, meatless, savory

Comments (2) Questions (1)

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over 4 years ago Laci

mrslarkin, This recipe is beautiful! I love the colors. I randomly ran across this when looking for something to do with some shrimp and basil I have. After I fell in love, I noticed it was you and you had commented on my "three sisters casserole" last week. Thanks for sharing!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, Laci! Let me know if you make it. In the picture I've used fennel, but I prefer using celery - just my personal taste.