let's cook: green garlicky shrimp with a radish, kale and white bean salad
This recipe made my Monday night much more enjoyable!
On my mission to make weeknight dinners fun again, I decided to make this random Green Garlicky Shrimp with a Radish, Kale and White Bean Salad. I made it on a Monday, then I couldn’t stop thinking about it…and then I made it on Thursday and Friday as well. It just really checks all the boxes! The flavor is outrageous — the sauce is like a blend of chimichurri (Argentinian parsley based sauce with cilantro/oregano) and aji verde (vibrant cilantro based Peruvian sauce) — and the ingredients are nutritious! It’s healthy delicious. We love that.
I love this substack because I’m posting all the recipes I make BTS in my real life and not just the highlight reel that will do well on social media (about 1/5th of the stuff I’m making behind the scenes.) This recipe is one of those. I plated it horrendously in this picture but to be honest, IDFC because I was starving, it was 8pm and I needed to eat ASAP. I think this picture shows the desperation of being hungry and putting in the effort to make yourself dinner at the end of a long day.
Quick shoutout to this sauce who is saucy and sexy. It’s mostly cilantro based with garlic, shallot, parsley, red wine vinegar, olive oil, salt and pepper. It’s zingy. That’s the word I have for it. If you want a kick of heat add some jalapeño or red pepper flakes.
OK. Let’s cook!
As always, you can go to my website to multiply the serving size of this recipe to tailor it to your needs. But for context, I made this for my husband and I. I 2x’ed the salad because I wanted some for the next day and made enough shrimp for two.
Green Garlicky Shrimp with a Radish, Kale and White Bean Salad
Ingredients:
For the Shrimp:
16-20 large shrimp, peeled and deveined
5 cloves garlic, minced
1 tsp Kosher salt (preferably Diamond Kosher Salt)
For the Garlicky Green Sauce:
1 cup cilantro leaves (loosely packed -- you can eyeball this)
1/3 cup parsley leaves (loosely packed -- you can eyeball this)
1 clove garlic
1 small shallot
1/3 cup olive oil
3 tbsp red wine vinegar
Salt and pepper to taste
For the Salad:
1 can (15 oz) cannellini beans, 6-8 radishes, quartered
1 bunch Tuscan kale or spinach, massaged and finely chopped
1 small avocado, diced
1 small shallot, thinly sliced
1 cup cherry tomatoes, halved
For the Salad Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
2-3 tbsp green garlicky sauce
Instructions:
In a bowl, combine the shrimp with minced garlic and salt. Toss well to coat evenly and let it marinate for 15–20 minutes while you prepare the sauce and salad.
To make the green sauce, blend cilantro, parsley, garlic, shallot, olive oil, red wine vinegar, salt, and pepper in a blender or food processor until smooth. Taste and adjust seasoning as needed. Reserve 3 tablespoons of the sauce for the salad and set the rest aside. Add 1 tbsp of green garlicky sauce to the shrimp and let it continue marinating while you prepare the ingredients for your salad.
In a large mixing bowl, combine the cannellini beans, quartered radishes, finely chopped kale or spinach, diced avocado, sliced shallot, and halved cherry tomatoes. Add the reserved 3 tablespoons of green garlicky sauce, 3 tablespoons olive oil, and 1 tablespoon red wine vinegar along with a pinch of salt. Toss gently until everything is evenly coated.
Heat a large skillet over medium-high heat with a drizzle of olive oil. Once the skillet is hot, add the marinated shrimp in a single layer. Cook for 2–3 minutes on each side until the shrimp turn pink and opaque.
To serve, divide the salad evenly between two plates. Top with the cooked shrimp and drizzle lots of the remaining green sauce over everything. Serve immediately and enjoy!
Pro tip: serve with a piece of toasted sourdough to soak up that sauce.
How to Prep it Out!
1. Prep the Veggies and Salad Ingredients
This takes approximately 20 minutes. You can do this 1–2 days ahead if you want. Store each ingredient in a sealed container in the fridge.
Radishes (3 minutes): Wash and quarter the radishes and place them in a container. They add a lovely crunch.
Shallot (3 minutes): Peel, halve and thinly slice one small shallot and store in a small container.
Cherry Tomatoes (3 minutes): Wash and slice the cherry tomatoes in half. Their sweetness pairs beautifully with the other ingredients.
Tuscan Kale or Spinach (5 minutes): Wash and finely chop your greens and store in the salad bowl you'll use for serving.
Avocado (3 minutes): I prefer to just dice the avocado just before serving because it takes not even 2 minutes. If you wanna do all your chopping now, toss with a little lime juice to prevent browning and keep in a bowl, covered.
Cannellini Beans (3 minutes): Rinse and drain the beans, then add them to the greens in the salad bowl.
Morning of: If you have time, assemble all the ingredients in the bowl (except the avocado). It'll be ready to toss when you're ready to serve.
2. Make the Green Sauce
This takes approximately 5 minutes. It can be made up to 4 days ahead if you want.
Add 1 cup cilantro, 1/3 cup parsley, 1 clove garlic, 1 small shallot, 3 tbsp olive oil, 1 tbsp red wine vinegar, and salt and pepper to a blender or food processor. Blend until smooth.
Adjust the seasoning and transfer the sauce to an airtight container. Store in the fridge.
3. Marinate the Shrimp
This takes approximately 5 minutes of active time and then 20-30 minutes of “rest time.”
In a bowl, toss the shrimp (16-20 large, peeled and deveined) with 5 minced garlic cloves and 1 tsp salt and a few swirls of avocado or olive oil. I grate the garlic right over the bowl of shrimp to reduce time. Let them marinate for 15–20 minutes.
Tip: Use this marinating time to prep other parts of the dish or clean up your workspace!
4. Cook the Shrimp
This takes approximately 6 minutes.
Heat a skillet over medium-high heat. Add a drizzle of olive oil.
Cook the shrimp in a single layer for 2–3 minutes per side, until pink and opaque.
5 Toss the Salad and Serve
This takes approximately 5 minutes.
Add the radishes, cherry tomatoes, shallots, and avocado to the greens and beans.
Drizzle with the salad dressing and toss gently.
Plate the salad and top with the cooked shrimp. Drizzle the green sauce over everything and serve immediately.
Total Time Breakdown
Veggie Prep: 20 minutes
Green Sauce: 5 minutes
Shrimp Marinating: 5 minutes (active) + 15–20 minutes (hands-off)
Dressing: 5 minutes
Cooking and Assembly: 11 minutes
Grand Total: ~40 minutes (or spread out throughout your day).
I love breaking up the process like this—it makes cooking feel more enjoyable and less rushed, especially on busy days. 😊