I am sharing this with you today because this is what we are eating for lunch today and it is totally delicious and I thought you should know about it! While we are still eating primarily plant-based, the pandemic and the shift in the people who make up our household (we added my older brother to the mix!) have nudged me to be more flexible and basically eat “plant-forward.” To me that means that most of my diet will come from plants, but there is some room for thoughtfully chosen animal protein. When we started 2020 that was always the goal- to dramatically cut down on our animal protein consumption for the health of the planet, and I am very proud that we have done so in a pretty dramatic way. Having said that, I know that most of you that come here for recipes are in the same boat, and not completely vegan, so I hope that you will enjoy these recipes.

Lemon Shrimp and White Bean Salad from HeatherChristo.com

*These particular shrimp came from the local fishermen that can no longer sell their seafood to the restaurants and we were very happy to take them off their hands. If you are in Seattle, head to the Magnolia Bridge to do the same! The seafood is wild, the freshest I have ever seen and the least expensive I have ever purchased it at.

Lemon Shrimp and White Bean Salad from HeatherChristo.com

Believe it or not, we are on the last few canned items left in our pantry from when we stocked up in February. There is no doubt we have been AGGRESSIVELY eating for the last couple of months, but it still kind of surprised me! I added two of the last cans of beans to this salad and they were a great, creamy touch to the brightness of the herbs and fresh lemon juice and zest.

We have had this twice- once tossed with gluten free pasta (YUM!!!) and then like this, served with romaine hearts which I basically loaded them into and enjoyed them like little tacos! Hope you love this and that you are all hanging in there! XO, H

Lemon Shrimp and White Bean Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and pepper
  • 2 garlic cloves, finely chopped
  • 1 cup finely minced flat leaf parsley
  • 3 tablespoons fresh chives
  • 2 green onions
  • ¼ teaspoon red pepper flakes
  • 1 lemons zest
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 cup thinly sliced celery
  • 5 radishes, finely sliced
  • 2 cans white beans, rinsed and drained
Instructions
  1. In a medium bowl, combine the garlic, parsley, chives, green onions, red pepper flakes, zest, olive oil and lemon juice and set aside.
  2. In a medium saute pan over medium high heat, add the olive oil and then add the shrimp. Stir often and season with salt and pepper while cooking, flipping the shrimp so that they cook through in about a minute or two. Transfer the shrimp to the bowl with the herbs and lemon to marinate and prepare the rest of the ingredients. Add the celery, radishes and white beans and gently toss together. Season to taste with salt and pepper.

 

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Categorized: Dinner, Salad, Side dishes
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I am sharing this with you today because this is what we are eating for lunch today and it is totally delicious and I thought you should know about it! While we are still eating primarily plant-based, the pandemic and the shift in the people who make up our household (we added my older brother to the mix!) have nudged me to be more flexible and basically eat “plant-forward.” To me that means that most of my diet will come from plants, but there is some room for thoughtfully chosen animal protein. When we started 2020 that was always the goal- to dramatically cut down on our animal protein consumption for the health of the planet, and I am very proud that we have done so in a pretty dramatic way. Having said that, I know that most of you that come here for recipes are in the same boat, and not completely vegan, so I hope that you will enjoy these recipes.

Lemon Shrimp and White Bean Salad from HeatherChristo.com

*These particular shrimp came from the local fishermen that can no longer sell their seafood to the restaurants and we were very happy to take them off their hands. If you are in Seattle, head to the Magnolia Bridge to do the same! The seafood is wild, the freshest I have ever seen and the least expensive I have ever purchased it at.

Lemon Shrimp and White Bean Salad from HeatherChristo.com

Believe it or not, we are on the last few canned items left in our pantry from when we stocked up in February. There is no doubt we have been AGGRESSIVELY eating for the last couple of months, but it still kind of surprised me! I added two of the last cans of beans to this salad and they were a great, creamy touch to the brightness of the herbs and fresh lemon juice and zest.

We have had this twice- once tossed with gluten free pasta (YUM!!!) and then like this, served with romaine hearts which I basically loaded them into and enjoyed them like little tacos! Hope you love this and that you are all hanging in there! XO, H

Lemon Shrimp and White Bean Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and pepper
  • 2 garlic cloves, finely chopped
  • 1 cup finely minced flat leaf parsley
  • 3 tablespoons fresh chives
  • 2 green onions
  • ¼ teaspoon red pepper flakes
  • 1 lemons zest
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 cup thinly sliced celery
  • 5 radishes, finely sliced
  • 2 cans white beans, rinsed and drained
Instructions
  1. In a medium bowl, combine the garlic, parsley, chives, green onions, red pepper flakes, zest, olive oil and lemon juice and set aside.
  2. In a medium saute pan over medium high heat, add the olive oil and then add the shrimp. Stir often and season with salt and pepper while cooking, flipping the shrimp so that they cook through in about a minute or two. Transfer the shrimp to the bowl with the herbs and lemon to marinate and prepare the rest of the ingredients. Add the celery, radishes and white beans and gently toss together. Season to taste with salt and pepper.

 

Recipe by Heather Christo (http://heatherchristo.com)