Grilled Shrimp and White Bean Salad with lettuce

Honey Balsamic Grilled Shrimp and White Bean Salad

Easy, healthy and delicious

Course entree
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • For the vinaigrette
  • 1/4 Cup White Balsamic Vinegar Jalapeno flavored if you can find it
  • 3/4 Cup Extra-virgin olive oil
  • 1/4 teaspoon honey
  • For the salad
  • 2 cups loosely packed greens
  • 1 cup grape tomatoes halved
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 Can Great Northern beans 15.5-ounce, rinsed and drained well
  • 1 tablespoon honey
  • 1 teaspoon water
  • 24 peeled and deveined medium wild caught shrimp about 1 pound,
  • Cooking spray


  1. Combine vinaigrette ingredients in a small jar with a tight fitting lid and shake well. Place greens, tomato halves, parsley and beans in a large salad bowl and toss with the vinaigrette.
  2. In a medium bowl combine honey and water and stir with a whisk. Add shrimp to the mixture and toss to coat. Heat a grill pan over medium high heat and coat with cooking spray. Sprinkle shrimp with salt and add to pan. Cook 2 minutes on each side, or until done. Serve with the salad.
  3. Alternately, if you don’t have a grill pan, you can sauté the shrimp in a non-stick pan with a little olive oil, following the cooking directions above