This low-carb, high-protein recipe, courtesy of Cooking Light, brings out shrimp’s robust flavor through roasting, a cooking method that also prevents overcooking, keeping shrimp tender. At less than 300 calories per serving, there’s even enough room for a serving of your favorite whole grain.

Ingredients for servings

    Roasted Shrimp with White Beans

  • 2 tbsp olive oil plus 4 teaspoons , divided

  • 3 tbsp fresh lemon juice divided

  • 0.25 tsp kosher salt divided

  • peeled and deveined large shrimp

  • 1 cup finely chopped red onion

  • 1 can cannellini beans rinsed and drained

  • 0.25 cup unsalted chicken stock

  • 1 tsp finely grated lemon rind

  • 4 tsp balsamic vinegar

  • 0.5 tsp Dijon mustard certified gluten-free if necessary

  • 0.25 tsp freshly ground black pepper

  • 0.25 cup chopped fresh mint

  • 0.25 cup feta cheese crumbled


  • Preheat oven to 450°F.

  • Combine 2 teaspoons oil, 1 tablespoon lemon juice, and 0.125 teaspoon salt in a dish. Add shrimp; toss to coat. Set aside.

  • Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add onion; sauté 2 minutes. Stir in beans, stock, and remaining 1/8 teaspoon salt; cook 3 minutes.

  • Arrange shrimp on a baking sheet; roast at 450°F for 4 minutes.

  • Combine remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.

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