Roasted Shrimp and White Beans
Shrimp and creamy white beans— a great source of potassium—make a super simple weeknight dinner.
- 1 lb. broccoli thick stems discarded
- extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1 lb. large peeled and deveined shrimp
- 1 tsp. finely grated lemon zest
- 1/2 red chili thinly sliced
- 2 cloves finely chopped garlic
- 2 15-oz. cans low-sodium white beans, rinsed
- 1 tsp. fresh thyme leaves
- 1/2 c. low-sodium chicken broth
- Lemon wedges for serving
Heat oven to 425 degrees F. On a large rimmed baking sheet, toss broccolini with 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper. Roast for 5 minutes.
In a bowl, toss shrimp with 1 tablespoon olive oil, lemon zest, red chili, and 1/4 teaspoon each salt and pepper. Scatter over the partially cooked broccolini and roast until the shrimp are opaque throughout and the broccolini begins to crisp, 9 to 11 minutes.
Heat 1 tablespoon oil and garlic over medium-low heat until beginning to toast. Add white beans, thyme, and chicken broth and bring to a simmer. Roughly mash 1/3 of the beans to thicken slightly. Serve with the shrimp, broccolini, and lemon wedges, if desired.
Yields: 4 PER SERVING: 386 Calories 11.5 Grams of Fat 2 Grams of Saturated Fat 143 Milligrams of Cholesterol 1,148 Milligrams of Sodium 31 Grams of Protein 42 Grams of Carbohydrates 13 Grams of Fiber