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Shrimp and White Bean Salad

  • servings: 6


  • 5 tablespoons olive oil
  • 1 1/2 tablespoons white-wine vinegar
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon dried marjoram
  • Coarse salt and freshly ground pepper
  • 1 pound medium shrimp, peeled and deveined
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 8 ounces salad greens, torn into bite-sized pieces


  1. Step 1

    In a large bowl, whisk together 3 tablespoons olive oil, the vinegar, mustard, and marjoram. Season with salt and pepper. Set aside.

  2. Step 2

    In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until shrimp are opaque, 4 to 5 minutes.

  3. Step 3

    Transfer to bowl with vinaigrette. Add beans and greens. Toss to combine. Transfer to a serving platter.

Reviews (7)

  • 3 Aug, 2010

    My grocery store will steam the shrimp for you.....

  • 3 Aug, 2010

    Maybe you're supposed to use the side burner on your gas grill outside? lol

  • 3 Aug, 2010

    Well, could/should we use bacon bits, yet doesn't the shrimp HAVE to cook at least briefly? Maybe the comment meant: "without turning on the oven?"
    Also the marjoram--hmmm I have to think about that, I like the touch of mustard if it is delicate. Maybe mustard seeds?


  • 30 Jul, 2009

    Too funny - I was thinking the same thing - exactly how do I cook the shrimp and bacon without turning on the stove?

  • 30 Jul, 2009

    Um, you do turn on the oven?

  • 29 Jul, 2009

    Just what I was thinking...

  • 29 Jul, 2009

    OK, so you do have to turn on the stove for a bit. (Unless you use defrosted frozen shrimp and "bacon bits".)