Shrimp, Celery, and White-Bean Salad Recipe

Shrimp, Celery, and White-Bean Salad Recipe

  • 2 pounds large peeled shrimp (not cooked)
  • 2 garlic cloves, finely chopped
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 (19-ounces) can white beans such as cannellini, rinsed and drained
  • 3 celery ribs, thinly sliced diagonally
  • 3 cups packed baby arugula (3 ounces)
  • 2 tablespoons fresh lemon juice
  1. Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
  3. Add shrimp with any juices and toss.
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