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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Shrimp, White Bean, & Arugula Salad

Source: dLife

Delicious garlic grilled shrimp and bean salad.

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 15.1 Fat, 0.5 Vegetables, 0.0 Fruits, 1.1 Starch, 0.7 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

Directions

Soak the beans in a covered medium bowl of cold water for 6-8 hours (change the water once or twice during).
Drain the beans and put them into a stockpot with the chicken broth, onion, and carrots and bring to a boil over high heat.
Reduce heat, cover and let simmer while stirring occasionally (for about an hour, until tender, be careful not to overcook).
Drain the beans and place them in a large bowl, discard the onion and carrots. In a small bowl mix ¼ 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.