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5 from 9 votes
Roasted Shrimp, Tomato and White Bean Salad
Prep Time
9 hrs 14 mins
Cook Time
9 hrs 14 mins
Roasted Shrimp, Tomato and White Bean Salad - it's easy enough for a weeknight dinner but elegant enough for your fanciest company - and it always brings rave reviews!
Course: Main
Cuisine: Healthy and Light
Author: Chris Scheuer
  • 1 pound peeled and deveined large shrimp tails off
  • 2 tablespoons extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 6 cups arugula spinach or mache
  • 4 medium plum or Roma tomatoes cut in bite-sized wedges
  • 1 large avocado halved, peeled and pitted
  • 1 15 ounce can white beans rinsed and drained
  • Whole Lemon and Thyme Dressing
  • 2 tablespoons pine nuts
  1. Preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.
  2. Place shrimp on prepared pan. Drizzle with olive oil and sprinkle lightly with kosher salt and freshly ground black pepper. Flip to opposite side and season with salt and pepper. Spread on pan so shrimp can easily curl while roasting.
  3. Roast for 8 minutes or until shrimp are slightly curled and opaque. Don't over cook or they'll be tough. Transfer shrimp to a plate. Shrimp can be made ahead and served warm or cold on salad.
  4. Place pine nuts in a small pan. Drizzle with ½ teaspoon olive oil and a small pinch of salt. Stir to coat. Place in oven for 2-3 minutes or until beginning to turn golden. Set a timer, pine nuts are too expensive to burn (been there, done that!).
  5. For the salad, arrange lettuce, shrimp, tomatoes, avocados and white beans on 4 dinner size plates or bowls. Drizzle with a bit of dressing and scatter with pine nuts. Garnish with freshly ground black pepper, if desired. Serve extra dressing at the table.