Groovy Grilled Shrimp with White Bean and Watercress

Recipes that combine buttery seafood and buttery beans are perfection in my opinion. And this recipe does just that. The shrimp is lightly seasoned before pan frying and enjoyed over a bed of flavorful greens finished with black Urfra chilie that impart a hot and smoky flavor. 

You’ll notice that this recipe is light on the salt yet heavy on the flavor – a combination that is supportive of cardiometabolic health. At Maya Feller Nutrition we believe that food should taste good and support your desired health outcomes. We focus on adding flavor and nutrients and steer clear of the restrictive ways of thinking about nutrition and health. 

The first time I made and enjoyed this salad was with a group of women friends. I encourage you to invite your friends to your kitchen to enjoy this salad with community. 

Serves: 8 people 

Time: 25 min 

 2 T olive oil

1 lb shrimp, peeled and deveined 

1.5 T (8 cloves garlic) minced

3 multi color carrots peeled into ribbons 

 2 spring onions thinly sliced

1 can low sodium white beans 

1 heirloom tomato thinly sliced 

4 bunches of watercress, rinsed and trimmed 

1 tbsp black Urfa chilli for garnish 

Dressing

1 lime (juice and zest) 

¼ cup white wine vinegar 

¾ cup olive oil 

½ cup cilantro, finely chopped 

Salt and pepper to taste  

Directions:

1. Heat grill pan over medium-high heat and oil. 
2. Season shrimp with salt and pepper, to taste. Cook on both sides until opaque, about 2-3 minutes; set aside. 
3. Salad Dressing: Add the ingredients of the dressing in a small glass jar, cover with lid and give it a good shake. Set aside.
4. Drain and rinse the white beans under running water in the sink, set aside.
5. In a mixing bowl, add watercress, spring onions, carrots, garlic, and white beans . Add half of dressing and combine ingredients together well. 
6. On a platter, add watercress base and place tomato slices on top. 
7. Add cooked shrimp to platter and garnish with chillies.