Blistered Green Bean Salad with Shrimp and Toasted Garlic Dressing

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe


6 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 tablespoons red wine vinegar

1/4 teaspoon crushed red pepper

Kosher salt and freshly ground black pepper

6 ounces haricots verts, trimmed

6 ounces sugar snap peas, strings removed

1 pound large shrimp, shelled and deveined

1 cup cherry tomatoes, halved


  1. In a small saucepan, combine 4 tablespoons of the olive oil with the garlic. Cook over medium-low heat, swirling occasionally, until the garlic is just starting to change color, about 5 minutes. Remove from the heat and whisk in the vinegar and crushed red pepper. Let cool slightly, then season with salt and black pepper.
  2. Meanwhile, in a large wok or cast-iron skillet, heat the remaining 2 tablespoons olive oil over high heat. Spread the haricots verts in the skillet and season with salt and black pepper. Cook, undisturbed, until blistered on the bottom, about 2 minutes. Add the snap peas and cook, stirring occasionally, until the haricots verts and snap peas are crisp-tender, about 2 more minutes; transfer to a serving bowl.
  3. Add the shrimp to the skillet and season with salt and black pepper. Cook over high heat, turning occasionally, until just cooked through, 4 to 5 minutes total; transfer to the serving bowl. Add the tomatoes and half of the dressing; toss well. Season with salt and black pepper and serve, passing the remaining dressing at the table. 
Grilled Romaine with Shrimp and Green Goddess Dressing
Beans and Peas with Buttermilk Ranch
30m Easy 100%
Grilled Shrimp, Corn and Snap Pea Salad with Feta
30m Easy 95%