Crispy Breaded Shrimp With Cannellini Beans

seasoned-shrimp
Photo by Kana Okada
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Calories 42 calories from fat
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 172 mg
    • Sodium 691 mg
    • Protein 35 g
    • Carbohydrate 33 g
    • Sugar 4 g
    • Fiber 8 g

Ingredients

  1. Check 1/2cup bread crumbs
  2. Check 2tablespoons chopped fresh rosemary
  3. Check 5tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1pound peeled and deveined medium shrimp
  6. Check 1 clove garlic, chopped
  7. Check 1 19-ounce can cannellini beans, rinsed
  8. Check 2 bunches arugula, thick stems removed (about 8 cups)

Directions

  1. Heat oven to 400° F. In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
  2. Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
  3. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
  4. Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.