This shrimp salad features roasted shrimp, bacon and white beans all with a cherry tomato vinaigrette!
This tasty salad is restaurant quality, but so easy to make!
One thing I learned, while everything was yummy, I typically finished with a sink full of dishes. Then I saw this one. Two sheet pans and one bowl? Yes, please!
I made this originally back in 2009 and finally got around to remaking it! I can't believe it's been sitting out here all this time with no recipe card.
It's so easy and so good! Shrimp, bacon, white beans and a cherry tomato vinaigrette that practically makes itself.
- Shrimp - large.
- Sage - sometimes I use this and sometimes I don't.
- Cherry tomatoes.
- Canned cannellini beans.
- Watercress - or arugula or regular lettuce.
- Red wine vinegar and olive oil.
Step by step instructions.
Preheat the oven to 350°F and arrange two racks.
Peel and devein shrimp and cut bacon crosswise. Place the shrimp on one half of a baking sheet and the bacon on the other half. Drizzle with olive oil. Season the shrimp with salt. Scatter the sage leaves (if using) and pepper over the shrimp and the bacon.
Roast for 12-15 minutes. If the bacon needs to go a little longer (slide the shrimp off into a large bowl and let the bacon go another 10 minutes or so.)
At the same time, place the cherry tomatoes on the other baking sheet and drizzle with olive oil, salt and pepper. Roast for about 10 minutes.
Drain and rinse the beans and add them to a bowl with the shrimp, bacon and tomatoes. Be sure and scrape out any juice from the baking sheets.
Add the vinegar and 2-3 tablespoons of olive oil. Season with salt and pepper and toss with the lettuce.
This is so good and so easy! It makes a great light dinner or a substantial lunch.
Shrimp and bacon is a favorite combination around here! Roasting them both on the same baking sheet is genius!
More easy shrimp recipes.
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Shrimp Salad with White Beans and Bacon
- Preheat oven to 350°F.
- Arrange the shrimp on one half of a baking sheet and the bacon the other half. Drizzle olive oil over everything and sprinkle the shrimp with salt. Scatter the sage leaves. Roast for 15 minutes, if the bacon is not crispy enough, scoop off the shrimp into a big bowl and let the bacon crisp up about 10 more minutes.
- At the same time, place the tomatoes on the second baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes or until they are softened and bursting.
- Scrape both baking sheets into a large bowl, be sure and get all the juices that the tomatoes released. Add the beans, vinegar and another drizzle of olive oil. Toss then add the watercress (or lettuce) and toss again. Taste and add more olive oil or salt and pepper if desired.
This was originally published in 2009 and updated for 2022.