I love this Shrimp and Cannellini Beans for a few reasons: it’s colorful, fresh, and fast. I wasn’t sure how everything would marry, but some dishes are hard to mess up if you like all the ingredients. This was one of those dishes!
You get to see all the yumminess when you prepare this dish. That’s always a little therapeutic reward for me. Who doesn’t like seeing the rainbow laying on the cutting board? After the ingredients are prepped, which is my favorite part, it’s easy sailing. You need only a stove, skillet, and timer. Have fun throwing everything in and watching it turn into a scrumptious meal.
In Our Kitchen
- Avocado oil. Nutritional benefits, neutral flavor, and high smoke point.
- Red bell pepper. The bell pepper adds great texture, and the red is beautiful in this dish.
- Red onion. Flavor, nutritional value, and texture.
- Garlic cloves. Nutritional benefits and flavor.
- Red pepper flakes. I believe in using spices if it adds to the dish and still keeps it simple.
- Cannellini beans. Another bean could be substituted here, but the sweetness and mild flavor of the cannellini bean went well with shrimp.
- Arugula. Its peppery bite was a great choice in this dish.
- Fresh lemon juice. I use lemon every chance I get.
- Shrimp. Great source of protein and goes well with the mild and creamy cannellini bean.
- Himalayan pink salt. Nutritional value and flavor
- Pepper. Flavor
Shrimp and Cannellini Beans
Scale
Ingredients
- 5 Tablespoons avocado oil (1 tablespoon + ¼ cup)
- 1 red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans, rinsed
- 2 ounce (2 cups) baby arugula, coarsely chopped
- 2 Tablespoon fresh lemon juice
- 1 pound extra-large shrimp, peeled and deveined
- Himalayan pink salt
- pepper
Instructions
- Pat dry shrimp and season with salt and pepper.
- Heat 1 tablespoon oil in large skillet over high heat.
- Add shrimp to heated skillet and cook about one minute. Shrimp should turn spotty brown and edges should turn pink.
- Flip the shrimp and cook for another 15 to 20 seconds until shrimp are opaque. Transfer them to a bowl and set aside.
- Heat the remaining ¼ cup oil in the empty skillet on medium heat. After oil begins to shimmer (or flows freely like water), add the bell pepper, onion, and ½ teaspoon salt. Cook about 5 minutes or until softened.
- Add garlic and pepper flakes and cook another 30 seconds or until fragrant.
- Add beans and cook another 5 minutes or until heated through.
- Now you can add the arugula and shrimp. Toss for about 1 minute or until arugula becomes wilted.
- Add lemon juice, and salt and pepper to taste.
- Enjoy!
- Category: Main