Crispy Breaded Shrimp With Cannellini Beans

seasoned-shrimp
Photo by Kana Okada
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  • Serves 4
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    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 1/2 cup bread crumbs
  2. Check 2 tablespoons chopped fresh rosemary
  3. Check 5 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 pound 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.