Shrimp & Giant Corona White Bean Bowl with Lemon-Dressed Arugula

Dinner That Doesn’t Sweat You Back

Ingredients

• 1 lb shrimp, peeled and deveined

• 1 tablespoon extra virgin olive oil

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Freshly ground black pepper

• 2 cups cooked California Corona Beans in their broth

• 4 cloves garlic, thinly sliced

• ½ cup roasted red peppers, chopped

• ¼ cup Kalamata olives, sliced

• 2 tablespoons pickled red onion, chopped

• 1 tablespoon extra virgin olive oil

• 2 cups arugula

• 2–3 tablespoons lemon vinaigrette

• Salt to taste

Instructions

1. Sear the shrimp
Toss shrimp with olive oil, garlic powder, smoked paprika, and black pepper.
Heat a wide skillet over medium-high. Sear shrimp for 1–2 minutes per side until just cooked. Set aside.

2. Sauté the garlic
Lower the heat to medium. Add 1 tablespoon of olive oil to the same pan. Stir in sliced garlic and cook until golden and fragrant—about 1 minute.

3. Warm the beans
Add the cooked beans with their broth straight into the garlicky pan. Stir in roasted red peppers, olives, and pickled red onion. Let it simmer gently for 3–5 minutes, just to meld everything together.

4. Dress the arugula
Toss the arugula with a few tablespoons of lemon vinaigrette and a pinch of salt.

5. Assemble the bowl
Start with the warm beans and broth. Pile the lemony arugula on top, and finish with the smoky shrimp.

Tips & Make-Ahead Moves

• The lemon vinaigrette lasts a week in the fridge and upgrades everything.

• Cook a big pot of beans once, and eat well all week.

• You can swap in chickpeas or gigante beans if you don’t have Corona.

Want to build this bowl from scratch?