Grilled Lemony Green Bean Salad with Shrimp

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Savor the vibrant flavors of spring and summer with our Grilled Lemony Green Bean Salad with Shrimp, a dish that celebrates freshness, health and deliciousness in every bite. This recipe combines crisp green beans, succulent shrimp and zesty lemon zest to create a satisfying and nutritious meal.

The green beans are packed with vitamins, minerals and fiber, providing a nutritious base for the dish. Grilling them with a drizzle of olive oil and a sprinkle of sea salt and peppercorn enhances their natural sweetness and adds a hint of smokiness, elevating their flavor profile.

Adding diced red pepper and sliced red onion brings a pop of color and freshness to the salad while boosting antioxidants and nutrients. These vibrant vegetables complement the green beans perfectly, adding texture and flavor to the dish.

Next, are the succulent shrimp, which add a satisfying protein component to the salad. Thawed and peeled, the jumbo shrimp are perfectly grilled with lemon zest and juice, infusing them with bright citrus notes that pair beautifully with the other ingredients.

Craft a creamy, flavorful dressing using tahini to tie everything together. Blended with white beans for added protein and creaminess, this dressing is seasoned with paprika, garlic powder and crushed red pepper for a subtle kick of flavor. A touch of honey and lemon juice balances the tanginess, creating a harmonious dressing that coats every bite of the salad in creamy goodness.

The result is a light yet satisfying salad that bursts with freshness and flavor; our Grilled Lemony Green Bean Salad with Shrimp will surely delight your taste buds while nourishing your body with healthy ingredients.

Directions:

Preheat grill to high.

1. In a medium bowl, combine green beans, 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper, half the lemon zest and 2 tablespoons lemon juice. Toss until evenly coated. Grill for 5 minutes, turning occasionally, until evenly browned. Transfer to a large bowl, add red pepper and onion. Reserve.
2. In a medium bowl, combine shrimp, remaining 1 tablespoon oil, remaining lemon juice, lemon zest, salt and pepper. Toss until evenly coated. Grill shrimp approximately 2 minutes per side or until the internal temperature reaches 145°. Remove from grill and add to bowl with vegetables. Reserve.
3. For the dressing: In a food processor or blender, combine all ingredients and blend on high until smooth, about 2 minutes.
4. Add ½ cup of dressing to the vegetables and shrimp. Toss until evenly coated. Serve immediately or refrigerate and serve chilled.

TIP: Remaining dressing can be refrigerated for 3 weeks and used for salad dressing or marinade.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen