Introduction

Oh, this salad! Does anything scream “summer vibes” more than fresh, bright flavors dancing on your plate? I remember the first time I made this Mediterranean Shrimp Salad with Cannellini Beans, and it was an instant hit. It’s the kind of dish that feels fancy enough for guests but is so ridiculously easy to whip up on a weeknight. You’ll be amazed at how quickly it comes together, leaving you with more time to actually enjoy your meal (and maybe even a glass of wine!).

Why You’ll Love This Recipe

Fast: Seriously, we’re talking about a delicious meal in under 30 minutes!
Easy: No complicated techniques here, just simple steps that lead to big flavor.
Giftable: Make a big batch and portion it into cute containers for an impressive homemade gift.
Crowd-pleasing: From picky eaters to gourmet foodies, everyone will be asking for seconds.

Ingredients

Let’s gather our goodies. These simple ingredients come together to create something truly special:

2 lemons, divided: We’ll use their zest and juice for maximum brightness.
½ cup white wine: A splash adds a lovely depth to our poaching liquid.
2 sprigs fresh dill: For a subtle, herby aroma.
2 bay leaves: These are like little flavor secrets in the poaching liquid.
2 teaspoons kosher salt, divided: The magic enhancer for all our flavors.
8 whole peppercorns: Adding a gentle warmth.
8 ounces shelled medium shrimp, frozen with tails removed: Thawed and ready for their starring role.
½ cup extra virgin olive oil: The backbone of our dressing.
¼ cup champagne vinegar: For a delicate tang that’s less aggressive than red wine vinegar.
3 cloves garlic, pressed or minced: The aromatic powerhouse.
2 tablespoons whole grain mustard: A little texture and a nice zing.
½ teaspoon freshly ground black pepper: To finish off our dressing.
3 cups baby arugula leaves: Their peppery bite is perfect here.
2 cups cherry tomatoes, halved: Little bursts of sweetness and color.
1 ½ cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed: Creamy and hearty, these beans are a game-changer.
⅓ cup chopped fresh dill: Because you can never have too much dill in a dill-forward dish!
¼ medium red onion, thinly sliced: For a crisp, fresh bite and beautiful color.

How to Make It

Alright, let’s get cooking! Grab your apron and let’s dive in.

Start with the Shrimp: In a small bowl, juice one of your lemons. Pour this sunshiney juice into a small saucepan. Add the white wine, those two sprigs of dill, the bay leaves, 1 teaspoon of kosher salt, and the whole peppercorns. This is our flavorful poaching liquid!
Poach the Shrimp: Place your thawed shrimp into the same small saucepan. Pour that lemon and wine mixture all over the shrimp. Now, add just enough water so that the shrimp are barely covered. We don’t want them swimming, just gently nestled.
Cook to Perfection: Bring the mixture to a gentle simmer over medium heat. You’ll see the shrimp turn beautifully pink and opaque – this usually takes only about 2 to 3 minutes. Once they’re cooked, remove the saucepan from the heat. Let the shrimp cool down in their flavorful liquid. This is key for keeping them tender! Once cooled, drain the shrimp, but be sure to reserve about ¼ cup of that delicious poaching liquid – it’s liquid gold for our dressing!
Whip Up the Dressing: In a big bowl (where you’ll eventually toss everything), whisk together the extra virgin olive oil, champagne vinegar, your minced or pressed garlic, the whole grain mustard, the remaining 1 teaspoon of kosher salt, and the freshly ground black pepper. This is the foundation of our bright, zesty dressing.
Brighten the Dressing: Juice your second lemon and add it right into the dressing. Now, remember that reserved ¼ cup of poaching liquid? Add that in too! Give everything a good whisk until it’s all beautifully combined and emulsified.
Assemble the Salad: To the bowl with your fabulous dressing, add the baby arugula leaves, those sweet halved cherry tomatoes, the creamy cannellini beans, the chopped fresh dill, and the thinly sliced red onion.
Gently Combine: Finally, gently fold in your perfectly poached shrimp. Give everything a good, gentle toss to coat all those wonderful ingredients evenly with the dressing. And voilà! Your stunning Mediterranean Shrimp Salad is ready to be devoured.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are a few ideas:

Beans: Don’t have cannellini beans? No problem! Chickpeas or even butter beans would be delicious substitutes.
Greens: If arugula isn’t your favorite, feel free to swap it for baby spinach, mixed greens, or even some chopped romaine for a bit more crunch.
Veggies: Add some chopped cucumber for extra coolness, some bell peppers (red, yellow, or orange) for sweetness and color, or even some Kalamata olives for a briny kick.
Herbs: While dill is the star, a little chopped parsley or even some fresh mint would be a delightful addition.
Spice: If you like a little heat, a pinch of red pepper flakes in the dressing or some finely chopped jalapeño could be fun.

Tips for Success

A few little tricks to make your salad absolutely perfect every time:

Don’t Overcook the Shrimp: This is probably the most crucial step! Overcooked shrimp become rubbery. Keep a close eye on them; they cook super fast.
Rinse Your Beans: If using canned cannellini beans, make sure to drain and rinse them thoroughly to get rid of any excess sodium and starchy liquid.
Taste and Adjust: Always taste your dressing before tossing everything together. Does it need a little more salt? A touch more vinegar for tang? Go with your gut!
Prep Ahead: You can totally poach the shrimp and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Just toss everything together right before serving for the freshest taste.

How to Store It

Leftovers are a rare treat with this salad, but if you happen to have any, here’s how to keep it fresh:

Store any leftover Mediterranean Shrimp Salad in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days. The arugula might wilt a bit, but the flavors will still be delicious!

FAQs

Got questions? I’ve got answers!

Q: Can I use pre-cooked shrimp?
A: Yes, you absolutely can! If you use pre-cooked shrimp, you can skip the poaching step and simply add them to the salad after they’ve thawed. You’ll miss out on the subtle flavor infusion from the poaching liquid, but it’s a great time-saver!

Q: Is this salad good for meal prep?
A: It’s great for meal prep if you keep the dressing separate from the salad ingredients. You can portion out the arugula, beans, tomatoes, onion, and shrimp into containers, and then add the dressing just before you’re ready to eat.

Q: What kind of white wine should I use?
A: A dry white wine like a Sauvignon Blanc, Pinot Grigio, or even a dry Vermouth works wonderfully. Avoid sweet wines, as they can make the poaching liquid too sugary.

Q: Can I make this ahead of time for a party?
A: Yes! You can poach the shrimp and make the dressing up to a day in advance. Store them separately in the fridge. When you’re ready to serve, assemble the salad and toss with the dressing.

Mediterranean Shrimp Salad with Cannellini Beans

A fast, easy, and flavorful shrimp salad with cannellini beans, cherry tomatoes, arugula, and a bright lemon-champagne vinaigrette. Perfect for summer meals or a thoughtful homemade gift.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Servings 4

Equipment

Small saucepan
Small bowl
Big bowl for tossing ingredients
Airtight containers for storage

Ingredients

For Poaching Shrimp

1 lemon, juiced from one of the two lemons
0.5 cup white wine dry white wine like Sauvignon Blanc, Pinot Grigio, or dry Vermouth
2 sprigs fresh dill
2 bay leaves
1 teaspoon kosher salt from the total 2 teaspoons
8 whole peppercorns
8 ounces shelled medium shrimp frozen with tails removed, thawed

For the Dressing

0.5 cup extra virgin olive oil
0.25 cup champagne vinegar
3 cloves garlic pressed or minced
2 tablespoons whole grain mustard
1 teaspoon kosher salt from the total 2 teaspoons
0.5 teaspoon freshly ground black pepper
1 lemon, juiced from the second lemon
0.25 cup poaching liquid reserved from cooking shrimp

For the Salad

3 cups baby arugula leaves
2 cups cherry tomatoes halved
1.5 cups cooked cannellini beans or 1 (15-ounce) can, drained and rinsed
0.33 cup fresh dill chopped
0.25 red onion medium, thinly sliced

Instructions

In a small bowl, juice one of your lemons. Pour this sunshiney juice into a small saucepan. Add the white wine, those two sprigs of dill, the bay leaves, 1 teaspoon of kosher salt, and the whole peppercorns. This is our flavorful poaching liquid!
Place your thawed shrimp into the same small saucepan. Pour that lemon and wine mixture all over the shrimp. Now, add just enough water so that the shrimp are barely covered. We don't want them swimming, just gently nestled.
Bring the mixture to a gentle simmer over medium heat. You'll see the shrimp turn beautifully pink and opaque – this usually takes only about 2 to 3 minutes. Once they're cooked, remove the saucepan from the heat. Let the shrimp cool down in their flavorful liquid. This is key for keeping them tender! Once cooled, drain the shrimp, but be sure to reserve about ¼ cup of that delicious poaching liquid – it's liquid gold for our dressing!
In a big bowl (where you'll eventually toss everything), whisk together the extra virgin olive oil, champagne vinegar, your minced or pressed garlic, the whole grain mustard, the remaining 1 teaspoon of kosher salt, and the freshly ground black pepper. This is the foundation of our bright, zesty dressing.
Juice your second lemon and add it right into the dressing. Now, remember that reserved ¼ cup of poaching liquid? Add that in too! Give everything a good whisk until it's all beautifully combined and emulsified.
To the bowl with your fabulous dressing, add the baby arugula leaves, those sweet halved cherry tomatoes, the creamy cannellini beans, the chopped fresh dill, and the thinly sliced red onion.
Finally, gently fold in your perfectly poached shrimp. Give everything a good, gentle toss to coat all those wonderful ingredients evenly with the dressing. And voilà! Your stunning Mediterranean Shrimp Salad is ready to be devoured.

Notes

Don't overcook the shrimp. Rinse beans if using canned. Taste and adjust dressing before serving. Shrimp and dressing can be prepped a day in advance and stored separately.