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–+ servings

Green Garlicky Shrimp with a Radish, Kale and Cannellini Bean Salad

Serves 2 people (with possible leftover salad)
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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!