Roasted Shrimp with Beets and White Beans

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I’ve been on a beet kick lately. I’m not sure why but a couple weeks ago I saw them on the salad bar at Whole Foods and I had to have them. They’re a gorgeous shade of red. Unless of course you get the golden beets and then they’re bursting with sunny color. They have an earthy flavor and are full of vitamins and minerals.

They also are pretty versatile since you can use them raw in salads. You can roast them and they get an almost sweet flavor that is amazing. I took the easy way out for this recipe. I know you’re shocked. I just chopped the greens off and shredded the beets in a food processor. No cooking required. Don’t forget to save your beet greens and saute them. Don’t just toss them in the trash.

Roasted Shrimp with Beets and White Beans Roasted Shrimp with Beets and Beans

  • 1 cup (100g) yellow onion, diced
  • 15 oz can cannellini (white kidney) beans, drained and rinsed
  • 1/4 cup low sodium chicken broth
  • 12 oz cooked medium shrimp, shells removed
  • 1 1/2 cups (200g) shredded beets
  • 1 Tbsp lemon juice
  • 1 Tbsp balsamic vinegar
  • 1 tsp spicy brown mustard
  • 1 Tbsp olive oil
  • 1/4 cup fresh cilantro

Heat a pan over medium heat and spray with non-stick spray. Add the onions and cook for 5 minutes until softened. Add the beans and chicken broth. Simmer for another 5 minutes until most of the liquid evaporates. Remove from heat.

While the beans are simmering, preheat your oven’s broiler and line a cookie sheet with foil. Spread the shrimp on the cookie sheet in a single layer and sprinkle with kosher salt. Place about 4 – 5 inches under your broiler and cook for about 5 minutes until the shrimp are warmed and starting to brown on the tails. Remove from broiler and set aside.

In a small bowl, combine the lemon juice, vinegar, mustard and olive oil. Mix to combine. Toss the shredded beets, shrimp, and bean mixture with the dressing. Divide evenly onto plates and top with the fresh cilantro.

Makes 4 servings at approximately 245 calories – 24g protein, 26g carbs, and 5g fat.


  • To save time, I just bought a bag of cooked shrimp that had their shells removed and the tails still on. You can use raw shrimp if you prefer, but increase the broiling time to make sure that they are cooked thoroughly.
  • Substitute lime juice instead of lemon for a slightly different flavor. Lime also goes really well with beets. Use a different type of mustard too. I liked the spicy mustard but honey mustard or plain mustard will add great flavor.

This would make a great vegetarian meal too if you leave out the shrimp and double the serving size to make it more filling. The beans give it a nice amount of protein and fiber. What’s your favorite way to eat beets – raw, roasted, some other way?

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