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Navy Bean Shrimp Salad: Main Image

Quick Facts

Nutrition Facts

Calories 423
  Calories from Fat 186 (44%)
(32%)Total Fat 21g
(15%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
(69%)Cholesterol 207mg
(37%)Sodium 899mg
(22%)Potassium 756mg
Total Carbohydrate 28g
(29%)Dietary Fiber 7g
Sugars 3g
Sugar Alcohols 0g
(64%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Navy Bean Shrimp Salad


  • 1 15 oz can navy beans (or 1 1/2 cups cooked navy beans)

  • 1 lb cooked shrimp

  • 1/2 cup fresh Italian parsley leaves, chopped

  • 3 Tbs sweet red or green onion, chopped

  • 1/4 cup lemon juice

  • 2 Tbs Dijon mustard

  • 1/3 cup olive oil

  • 4 tomatoes, seeded and chopped

  • Salt and pepper

  • 8 leaves lettuce

  • 8 black olives

Served atop crisp lettuce, this filling shrimp and bean salad is easy to make. Serve as an appetizer or side dish.


  • Drain navy beans, reserving 2 tablespoons of the liquid. Rinse beans.
  • Remove shrimp from refrigerator or thaw according to package directions. Remove shrimp tails. Put beans and shrimp in a bowl with a cover.
  • In a blender or small processor combine bean liquid with lemon juice and mustard; turn machine on. Pour olive oil in a thin steam through the hole in the top as machine is running.
  • Remove cover, add onion and parsley. Cover and blend to purée vegetables.
  • Add dressing to beans and shrimp, scraping out container; stir. Cover and refrigerate overnight.
  • When preparing to serve the salad, stir tomatoes into bean-shrimp mixture. Taste salad to check seasoning and add salt and pepper to taste.
  • Salad may be refrigerated for up to 2 hours at this point. Tear off washed lettuce leaves, place one on each plate. Drain any excess dressing off salad.
  • Toss salad lightly and spoon into mounds on the lettuce. Top with black olives; serve.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.