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Grilled Shrimp, White Bean, & Arugula Salad
Source: dLife

Delicious garlic grilled shrimp and bean salad.

Rating:
Prep Time: 6 hours
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 271.2
Total Carbs 21.1 g
Dietary Fiber 7.3 g
Sugars 2.2 g
Total Fat 15.1 g
Saturated Fat 2.2 g
Unsaturated Fat 1.6 g
Potassium 671.7 mg
Protein 12.1 g
Sodium 84.6 mg
Dietary Exchanges
3 Fat , 1/2 Vegetables , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  small white beans
2 cup  low fat unsalted chicken broth
2 cup  cold water
1 each  yellow onion
2 each  small carrots, fresh, 5 1/2" long
0 1/2 cup  extra virgin olive oil
2 each  medium garlic cloves
1 tbsp  fresh rosemary
2 tbsp  white wine
3 tbsp  balsamic vinegar
1 each  salt and pepper
1 1/2 lb  large raw shrimp
2 tbsp  fresh lemon juice
0 1/2 cup  fresh chopped arugula
Directions
  1. Soak the beans in a covered medium bowl of cold water for 6-8 hours (change the water once or twice during).
  2. Drain the beans and put them into a stockpot with the chicken broth, onion, and carrots and bring to a boil over high heat.
  3. Reduce heat, cover and let simmer while stirring occasionally (for about an hour, until tender, be careful not to overcook).
  4. Drain the beans and place them in a large bowl, discard the onion and carrots. In a small bowl mix ΒΌ cup of the olive oil, garlic, rosemary, wine, 1 tablespoon of vinegar, and some salt and pepper. Add the shrimp, cover and refrigerate for about an hour, stirring occasionally. After the shrimp has marinated for about an hour, put them on the grill until they are golden brown (5-7 minutes, flip once). If no grill is available, a broiler will work. Add the cooked shrimp to the beans, add argugula, and sprinkle with lemon juice. Mix together the remaining olive oil and vinegar in a small bowl and pour over the salad and toss.

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