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Crispy Breaded Shrimp With Cannellini Beans

Crispy Breaded Shrimp With Cannellini Beans
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2008

Nutritional Information

  • Per Serving
  • Calories 470Calories From Fat 42%
  • Fat 22g
  • Sat Fat 3g
  • Cholesterol 172mg
  • Sodium 691mg
  • Protein 35g
  • Carbohydrate 33g
  • Fiber 8g
  • Sugar 4g
What does this mean? See Nutrition 101 .

Quick Tip

If fresh rosemary is not available (or not your favorite herb), use sage or thyme. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.