![Warm Shrimp and Green Bean Salad](https://images.publixcdn.com/cms/aprons/images/2016/09/r0002516_600x440.jpg)
Recipes
Warm Shrimp and Green Bean Salad
4 servings
30 minutes total
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 lemon, for juice
- 1 teaspoon dried rosemary
- ¼ cup + 2 tablespoons garlic-basil vinaigrette, divided
- ½ teaspoon pink (or kosher) salt, divided
- 1 lb peeled/deveined shrimp, tails removed
- 12 oz trimmed fresh green beans
- 1 package sliced fresh peppers and onions (12–14 oz)
- ¼ teaspoon pepper, divided
- 1 cup crumbled garlic-herb feta cheese (about 4 oz)
Steps
- Preheat oven to 425°F. Line 2 baking sheets with foil. Juice lemon (2 tablespoons).
- Place in medium bowl: lemon juice, rosemary, ¼ cup dressing, and ¼ teaspoon salt; whisk until blended. Add shrimp and toss to coat, then arrange in single layer on 1 baking sheet (wash hands); let stand 10 minutes to marinate.
- Cut green beans into 1-inch-long pieces, then place in medium bowl; stir in peppers and onions, pepper, and remaining 2 tablespoons dressing and ¼ teaspoon salt. Toss until beans are evenly coated, then arrange in single layer on remaining baking sheet; bake 4 minutes.
- Add shrimp to oven and bake with green bean mixture 6–8 minutes until shrimp are pink and opaque and green beans are lightly browned and tender. Combine shrimp and green bean mixture on serving platter; top with feta. Serve.
Amount per ¼ recipe serving: Calories 260, Total Fat 14g, Sat Fat 6g, Trans Fat 0g, Chol 130mg, Sodium 1250mg, Total Carb 17g, Fiber 5g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 15%, Iron 15%, Potassium 6%