Photo of Shrimp and butter bean salad by WW

Shrimp and butter bean salad

Points® value
Total Time
10 min
10 min


Cooked fresh shrimp

1 pound(s)

Grape tomatoes

8 oz

Red onion

½ small

Canned butter beans

15 oz, 2 x 450 ml cans

Uncooked fennel bulb

1 item(s), large bulb, thinly sliced


2 stalk(s), large, sliced

Fresh basil

cup(s), fresh, chopped

Lemon zest

1 tsp(s)

Fresh lemon juice

¼ cup(s)

Dijon mustard

1 tsp(s)

Garlic clove

1 clove(s), small, minced

Kosher salt

¾ tsp(s)

Black pepper

1 pinch(es)

Crushed red pepper flakes

¼ tsp(s)

Extra virgin olive oil

4 tsp(s)


  1. Combine shrimp, tomatoes, onion, beans, fennel, celery, and half the basil in a large bowl.
  2. In a small bowl whisk together lemon zest and juice, mustard, garlic, salt, black pepper and red pepper flakes. Whisk in olive oil. Pour this dressing over the shrimp and vegetables, and toss gently to coat. Sprinkle with remaining basil to serve. Makes about 3 L (12 cups).
  3. Serving size: 750 ml (3 cups)