Grilled Shrimp Skewers over White Bean Salad

Grilled Shrimp Skewers over White Bean Salad

8 Reviews
From: EatingWell Magazine July/August 2010

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons packed fresh oregano, minced
  • 2 tablespoons packed fresh sage, minced
  • 2 tablespoons minced fresh chives
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 15-ounce cans cannellini beans, rinsed
  • 12 cherry tomatoes, quartered
  • 1 cup finely diced celery
  • 24 raw shrimp (21-25 per pound; see Note), peeled and deveined


  • Active

  • Ready In

  1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
  2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  3. Thread shrimp onto 6 skewers. (If using a grill pan, you don't need to skewer the shrimp.)
  4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
  • Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day.
  • Equipment: Six 8- to 10-inch skewers
  • Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.
  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: about 3/4 cup salad and 4 shrimp
  • Per serving: 212 calories; 8 g fat(1 g sat); 8 g fiber; 22 g carbohydrates; 17 g protein; 29 mcg folate; 95 mg cholesterol; 2 g sugars; 0 g added sugars; 583 IU vitamin A; 12 mg vitamin C; 65 mg calcium; 0 mg iron; 575 mg sodium; 242 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat

Reviews 8

July 05, 2014
profile image
By: EatingWell User
Great Summer Salad I added a teaspoon of Dijon mustard to the dressing. Gave it a great taste & consistency. Great dish for Summer! Pros: Easy to prepare, different & tasty
May 31, 2013
profile image
By: nalvarez
Irresistible This recipe was very easy to make and everything tasted perfectly. I don't like beans or celery, but mixed with fresh herbs, lemon juice and olive oil it was delicious. And you can never go wrong with shrimp. Pros: fresh herbs makes this very unique, Cons: can't stop eating
August 28, 2010
profile image
By: EatingWell User
I made this exactly as written and got raves from my guests. The beans were great with letuce later. Used all fresh herbs from my garden, always a good thing. Also made the Mozarella and tomato stacks fro this article - they said it was like a restaurant! linndog
August 11, 2010
profile image
By: EatingWell User
This turned out great, made exactly as instructed. I had leftovers and heated up the shrimp and remaining salad, and it was at least as good warm as it was cold. Will make again-very easy and quick, too.
July 17, 2010
profile image
By: cathlinberreth01
I made all of the recipes in the "Farm fresh picnic" section of the magazine for a weekend at a cabin. I made the white bean salad ahead of time. We had so much food that we didn't grill the shrimp to go with the salad. But the salad was so fresh and intoxicating with the herbs that we didn't miss the shrimp. Excellent!
July 15, 2010
profile image
By: EatingWell User
I was surprised at how tasty this was. I followed the recipe exactly. The celery provides a nice crunch against the creamy beans, and the shrimp (which I grilled in their shells) were delicious with it. We had all the fresh herbs in our garden, and I think some of the oregano was actually marjoram (they are right next to each other)--but whatever they were, they were great, and I think any combination of herbs would work. A summer dish!
July 01, 2010
profile image
By: EatingWell User
I really enjoyed this salad and thought the herb proportions were right on. I happened to have larger shrimp on hand and no skewers so I boiled fewer shrimp than what the recipe called for instead of grilling and added them to the bean mixture in the end. Refreshing summer salad that I will definitely make again!
June 15, 2010
profile image
By: EatingWell User
in my opinion the sage over powered the dish. i will try the recipe again but next time i will cut down on the amount of sage or leave it out completely.