This is one of those dinners I randomly made the other night and can’t stop thinking about. Is it the most beautifully plated? Nope. Was I starving and desperate to eat it ASAP when I took the pictures of it? Yes. I love this recipe because it’s nutritious and soooo delicious.
Quick shoutout to this sauce who is saucy and sexy!! It’s mostly cilantro based with garlic, shallot, parsley, red wine vinegar, olive oil, salt and pepper. It’s zingy. That’s the word I have for it. If you want a kick of heat add some jalapeño or red pepper flakes. It’s like a blend of chimgmichurri (Argentinian parsley based sauce with cilantro/oregano) and aji verde (vibrant cilantro based Peruvian sauce) — and the ingredients are nutritious! It’s healthy delicious. We love that.
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Green Garlicky Shrimp with a Radish, Kale and Cannellini Bean Salad
Ingredients
For the Shrimp:
- 16-20 large shrimp peeled and deveined
- 5 cloves garlic minced
- 1 tsp Kosher salt preferably Diamond Kosher Salt
For the Garlicky Green Sauce:
- 1 cup cilantro leaves loosely packed — you can eyeball this
- 1/3 cup parsley leaves loosely packed — you can eyeball this
- 1 clove garlic
- 1 small shallot
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- Salt and pepper to taste
For the Salad:
- 1 can 15 oz cannellini beans, 6-8 radishes, quartered
- 1 bunch Tuscan kale or spinach finely chopped
- 1 small avocado diced
- 1 small shallot thinly sliced
- 1 cup cherry tomatoes halved
For the Salad Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp Green garlicky sauce
Directions
- In a bowl, combine the shrimp with minced garlic and salt. Toss well to coat evenly and let it marinate for 15–20 minutes while you prepare the sauce and salad.
- To make the green sauce, blend cilantro, parsley, garlic, shallot, olive oil, red wine vinegar, salt, and pepper in a blender or food processor until smooth. Taste and adjust seasoning as needed. Reserve 3 tablespoons of the sauce for the salad and set the rest aside. Add 1 tbsp of green garlicky sauce to the shrimp and let it continue marinating while you prepare the ingredients for your salad.
- In a large mixing bowl, combine the cannellini beans, quartered radishes, finely chopped kale or spinach, diced avocado, sliced shallot, and halved cherry tomatoes. Add the reserved 3 tablespoons of green garlicky sauce, 3 tablespoons olive oil, and 1 tablespoon red wine vinegar along with a pinch of salt. Toss gently until everything is evenly coated.
- Heat a large skillet over medium-high heat with a drizzle of olive oil. Once the skillet is hot, add the marinated shrimp in a single layer. Cook for 2–3 minutes on each side until the shrimp turn pink and opaque.
- To serve, divide the salad evenly between two plates. Top with the cooked shrimp and drizzle some of the remaining green sauce over everything. Serve immediately and enjoy!
Rate & Review
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