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Shrimp and White-Bean Salad


This salad is hearty enough to be a full meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 4 ounces bacon
  • 1 pound medium shrimp
  • Salt and pepper
  • 1/2 teaspoon dried marjoram
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white-wine vinegar
  • 1 teaspoon grainy mustard
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 8 ounces salad greens


  1. Cut bacon into 1/2-inch pieces; peel and devein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.

  2. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.

  3. Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.

Cook's Notes

You can also prepare this recipe with 5 tablespoons of olive oil and no bacon. Use 2 tablespoons olive oil to cook the shrimp, and 3 tablespoons to make the dressing in Step 2.

Reviews Add a comment

  • KittyBetzoldt
    3 AUG, 2010
    My grocery store will steam the shrimp for you.....
  • alisonheittman
    3 AUG, 2010
    Maybe you're supposed to use the side burner on your gas grill outside? lol
  • joannjelly
    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? J
  • Twizz1ler
    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?
  • mamainmansfield
    30 JUL, 2009
    Um, you do turn on the oven?
  • lmo1414
    29 JUL, 2009
    Just what I was thinking...
  • AAnderson
    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".)