Shrimp, White Bean and Arugula Salad

This fresh take on a salad is both refreshing and filling, and is ready in less than 20 minutes!


Prep time: 10 mins
Cook time: 6 mins
Yield: 4 servings


  • 1-1/2 pounds large BAP-certified shrimp, shells removed and patted dry
  • 6 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 2 teaspoons lemon zest, divided
  • 1 Fresno chile, finely chopped, divided
  • 1 can (14 oz.) cannellini or Great Northern beans, rinsed and drained
  • 3 tablespoons lemon juice
  • 6 cups arugula
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan


  1. Step One

    Preheat a grill or broiler to high. Toss the shrimp with 2 tablespoons oil, 1 teaspoon lemon zest and half the chopped Chile and season with salt and pepper. Toss to mix and thread onto parallel skewers, pushing the shrimp together on the skewers. Toss the beans with the remaining lemon zest, chopped chile, 1 tablespoon of olive oil and season with salt and pepper.

  2. Step Two

    Combine the lemon juice with the remaining olive oil in a jar with a tightly fitting lid. Season with salt and pepper and shake well. Set aside.

  3. Step Three
    If grilling, brush the grill with oil and grill the shrimp until just done, turning after 3 minutes and cooking about 5-6 minutes total. If broiling, lay the skewers on a sheet pan and broil 2-3 inches from heat source for about 2-3 minutes per side. Remove shrimp from the skewers and transfer to a large bowl. Add the beans, arugula, cherry tomatoes and Parmesan and drizzle with the lemon juice mixture. Toss well, seasoning with salt and pepper and serve.

Looking for responsibly produced seafood?

Check our list of retailers, restaurants, and producers who require BAP certification on the seafood products they offer.