Shrimp and Green Bean Salad

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PREP TIME

25 min

TOTAL TIME

35 min

Serves

4

Shrimp and Green Bean Salad

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Tossed with an herb vinaigrette and topped with crumbly feta, this no-fuss shrimp salad is simple and satisfying.


Dressing

  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped oregano
  • 1 garlic clove , minced

Salad

  • 2 cups trimmed green beans
  • 1 340-g pkg frozen peeled raw shrimp , thawed
  • 4 cups thinly sliced romaine
  • 1 small red onion , thinly sliced
  • 1 pint cherry tomatoes , halved
  • 1 cup crumbled feta cheese

Instructions

  1. Dressing: Whisk oil with vinegar, oregano and garlic in a large bowl until combined. Season with pepper.
  2. Boil a pot of water. Add green beans and shrimp. Cook until shrimp turns pink, about 3 min. Drain and rinse under cold water. Pat dry.
  3. Add beans and shrimp to dressing, along with romaine and onion. Toss until coated. Top with tomatoes and feta.
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