This low-carb, high-protein recipe, courtesy of Cooking Light, brings out shrimp’s robust flavor through roasting, a cooking method that also prevents overcooking, keeping shrimp tender. At less than 300 calories per serving, there’s even enough room for a serving of your favorite whole grain.
Roasted Shrimp with White Beans
- 2 tablespoons plus 4 teaspoons olive oil, divided
- 3 tablespoons fresh lemon juice, divided
- 1/4 teaspoon kosher salt, divided
- 1 pound peeled and deveined large shrimp
- 1 cup finely chopped red onion
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/4 cup unsalted chicken stock
- 1 teaspoon finely grated lemon rind
- 4 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard (certified gluten-free if necessary)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh mint
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Preheat oven to 450°F.
Combine 2 teaspoons oil, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a dish. Add shrimp; toss to coat. Set aside.
Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add onion; sauté 2 minutes. Stir in beans, stock, and remaining 1/8 teaspoon salt; cook 3 minutes.
Arrange shrimp on a baking sheet; roast at 450°F for 4 minutes.
Combine remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.
Serves: 4 | Serving Size: 6 shrimps + 1/2 cup beans
Per serving: Calories: 287; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 171mg; Sodium: 569mg; Carbohydrate: 21g; Dietary Fiber: 4g; Sugar: 2g; Protein: 26g
Nutrition Bonus: Potassium: 325mg; Iron: 25%; Vitamin A: 3%; Vitamin C: 15%; Calcium: 10%