White Bean and Grilled Shrimp Salad

  • Preparation 15 MIN
    Cooking 12 MIN
  • Makes 4 to 6 servings



  1. With the rack in the middle position, preheat the oven to 400 °F (200 °C ). Line a baking sheet with parchment paper.
  2. Place the pancetta on the baking sheet and bake for about 12 minutes or until crisp.
  3. Meanwhile, in a bowl, place the shrimp. Toss with the paprika and 2 tbsp (30 ml) of the oil and season with salt and pepper.
  4. In a ridged skillet (see note), grill the shrimp for 2 to 3 minutes on each side or until cooked through. Set aside.
  5. In another bowl, combine the beans, cherry tomatoes, fresh herbs, vinegar, garlic, Espelette pepper and the remaining oil. Season with salt and pepper.
  6. Crush the pancetta. Add to the beans along with the warm shrimp. Serve immediately.


If you don’t have a ridged skillet, you can use a non-stick skillet for cooking the shrimp.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

Content % Daily Value
Calories 340  
Total Fat 15 g  
Saturated Fat 3 g  
Sodium (salt) 545 mg  
Carbohydrates 24 g  
Fibre 6 g  
Protein 27 g