Cannellini Shrimp Salad Recipe

Shrimp: Tender and succulent, these are the star protein of the salad.

Cannellini beans: Creamy and mild, they add a hearty texture to the salad.

Cherry tomatoes: Juicy and sweet, they provide a burst of freshness.

Red onion: Finely chopped for a bit of sharpness and crunch.

Olive oil: Used for cooking the shrimp and making the dressing.

Lemon juice: Adds a zesty brightness to the dressing.

Garlic: Minced to infuse the dressing with a robust flavor.

Salt and pepper: Essential seasonings to enhance the overall taste.

Parsley: Fresh and chopped, it adds a touch of herbaceousness.

When cooking shrimp, make sure not to overcrowd the skillet. Cooking in batches if necessary ensures even cooking and prevents steaming instead of searing. This helps achieve a nice, slightly crispy exterior while keeping the shrimp tender and juicy.

• shrimp - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture when cooked, making it a versatile substitute for shrimp.

• cannellini beans - Substitute with great northern beans: Great northern beans have a similar creamy texture and mild flavor, making them an excellent replacement for cannellini beans.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly smaller but have a similar sweetness and juiciness, making them a good alternative to cherry tomatoes.

• red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions, which can be a pleasant variation in the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a suitable substitute for olive oil.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can brighten up the salad just like lemon juice.

• garlic - Substitute with shallots: Shallots can add a subtle garlic-like flavor and a bit of sweetness, making them a good alternative to minced garlic.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing a different but complementary taste to the salad.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, giving the salad an extra kick.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a different but equally fresh and vibrant flavor, which can add a unique twist to the salad.

• To store the cannellini shrimp salad, transfer it to an airtight container. Ensure the container is clean and dry before use to maintain the freshness of the shrimp and vegetables.
• Place the container in the refrigerator. The salad can be stored for up to 2 days. The shrimp and vegetables will retain their texture and flavor best within this time frame.
• If you plan to store the salad for longer, consider keeping the shrimp and dressing separate from the cannellini beans and vegetables. This prevents the salad from becoming soggy.
• For freezing, it is best to freeze the shrimp separately. Place the cooked shrimp in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen shrimp to a freezer-safe bag or container.
• The shrimp can be frozen for up to 3 months. Label the container with the date to keep track of its freshness.
• Avoid freezing the cannellini beans and vegetables as they may lose their texture and become mushy upon thawing.
• When ready to serve, thaw the shrimp in the refrigerator overnight. Combine with the cannellini beans and vegetables, and add the dressing just before serving.
• For the best flavor, allow the salad to come to room temperature for about 15 minutes before serving if it has been refrigerated. This enhances the taste of the lemon juice and olive oil dressing.

• Gently heat a skillet over medium-low heat and add a small amount of olive oil. Add the shrimp and cannellini beans mixture, stirring occasionally until warmed through, about 3-4 minutes. Be careful not to overcook the shrimp to avoid making them rubbery.

• Preheat your oven to 300°F (150°C). Spread the shrimp salad evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes, or until warmed through.

• For a quick and easy method, use the microwave. Place the shrimp salad in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap (leaving a small vent). Heat on medium power for 1-2 minutes, stirring halfway through. Check the temperature and continue heating in 30-second intervals if needed.

• If you prefer a more refreshing option, consider serving the shrimp salad cold. Simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without reheating.

• Skillet: Used to cook the shrimp until they are pink and opaque.

• Mixing bowl: Used to combine the cannellini beans, cherry tomatoes, red onion, and parsley.

• Small bowl: Used to whisk together the olive oil, lemon juice, garlic, salt, and pepper for the dressing.

• Whisk: Used to mix the dressing ingredients together.

• Tongs: Used to handle and turn the shrimp while cooking.

• Cutting board: Used to chop the red onion and parsley.

• Knife: Used to finely chop the red onion and parsley, and halve the cherry tomatoes.

• Measuring cups: Used to measure out the olive oil and lemon juice.

• Measuring spoons: Used to measure out the garlic, salt, and pepper.

• Can opener: Used to open the can of cannellini beans.

• Colander: Used to drain and rinse the cannellini beans.

Prep ingredients ahead: Chop red onion and halve cherry tomatoes in advance to save time during assembly.

Use pre-cooked shrimp: Opt for pre-cooked shrimp to skip the cooking step entirely.

Make dressing in bulk: Prepare a larger batch of the lemon juice and olive oil dressing to use for future salads.

Rinse beans early: Drain and rinse cannellini beans ahead of time to streamline the process.

Chill for later: Make the salad in the morning and let it chill in the fridge for a ready-to-eat meal.