Shrimp & Giant Corona White Bean Bowl with Lemon-Dressed Arugula

One pan, big flavor. This warm-weather bowl came together with things I had on hand, but turned out so layered and satisfying I had to write it down. The beans carry all the flavor from searing the shrimp, the broth is rich but light, and the dressed arugula keeps things bright and punchy. Definitely going in the rotation.

Lou LaMedica

Jun 25, 2025

Shrimp & Giant Corona White Bean Bowl with Lemon-Dressed Arugula

TABLE OF CONTENTS

Dinner That Doesn’t Sweat You Back

Ingredients

Instructions

Tips & Make-Ahead Moves

Want to build this bowl from scratch?

Dinner That Doesn’t Sweat You Back

It’s been pushing 100 degrees here, and I wanted something light but still filling—this bowl delivered. The beans soak up all that garlicky shrimp flavor, the broth is rich but not heavy, and the lemony arugula cuts through it perfectly. One pan, a few staples, and honestly? It hit the spot.

The whole thing comes together in under 30 minutes if you’ve already got a pot of beans in the fridge and your lemon vinaigrette ready to go. (If not, it’s worth making both—trust me.)

Ingredients

For the shrimp:

1 lb shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
Freshly ground black pepper

For the beans:

2 cups cooked California Corona Beans in their broth
4 cloves garlic, thinly sliced
½ cup roasted red peppers, chopped
¼ cup Kalamata olives, sliced
2 tablespoons pickled red onion, chopped
1 tablespoon extra virgin olive oil

For the greens:

2 cups arugula
2–3 tablespoons lemon vinaigrette
Salt to taste

Instructions

Sear the shrimp

Toss shrimp with olive oil, garlic powder, smoked paprika, and black pepper.

Heat a wide skillet over medium-high. Sear shrimp for 1–2 minutes per side until just cooked. Set aside.

Sauté the garlic

Lower the heat to medium. Add 1 tablespoon of olive oil to the same pan. Stir in sliced garlic and cook until golden and fragrant—about 1 minute.

Warm the beans

Add the cooked beans with their broth straight into the garlicky pan. Stir in roasted red peppers, olives, and pickled red onion. Let it simmer gently for 3–5 minutes, just to meld everything together.