White Bean and Grilled Shrimp Salad
White Bean and Grilled Shrimp Salad
Open in full-screen mode

White Bean and Grilled Shrimp Salad

15 MIN
12 MIN
4 to 6 servings
Choix sain



  1. With the rack in the middle position, preheat the oven to 400 °F (200 °C ). Line a baking sheet with parchment paper.
  2. Place the pancetta on the baking sheet and bake for about 12 minutes or until crisp.
  3. Meanwhile, in a bowl, place the shrimp. Toss with the paprika and 2 tbsp (30 ml) of the oil and season with salt and pepper.
  4. In a ridged skillet (see note), grill the shrimp for 2 to 3 minutes on each side or until cooked through. Set aside.
  5. In another bowl, combine the beans, cherry tomatoes, fresh herbs, vinegar, garlic, Espelette pepper and the remaining oil. Season with salt and pepper.
  6. Crush the pancetta. Add to the beans along with the warm shrimp. Serve immediately.


If you don’t have a ridged skillet, you can use a non-stick skillet for cooking the shrimp.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.