Shrimp and Green Bean Salad with Marjoram

Baked Tomatoes Stuffed with Herbed Rice
Photo: © Simon Watson


  • 2 bay leaves

  • Two 3-inch strips lemon zest

  • Fine sea salt or kosher salt

  • 2 1/4 pounds medium shrimp, shelled and deveined

  • 2 1/4 pounds thin green beans or haricots verts

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil

  • 1/4 cup fresh lemon juice

  • 2 1/2 tablespoons chopped flat-leaf parsley

  • 1 1/2 tablespoons chopped marjoram

  • Freshly ground pepper


  1. Bring a large pot of water to a boil. Add the bay leaves, zest and 3 tablespoons of sea salt. Add the shrimp and cook until they start to curl, about 2 minutes. With a slotted spoon, transfer the shrimp to a bowl to cool. Cut the shrimp in half lengthwise and return to the bowl.

  2. Bring the water back to a boil and add the green beans. Cook until tender, about 5 minutes. Drain the beans and refresh them under cold water. Discard the bay leaves and lemon zest. Pat the beans dry and add them to the shrimp.

  3. In a small bowl, whisk the olive oil with the lemon juice, parsley, marjoram, 3/4 teaspoon of salt and 1/4 teaspoon of pepper until well combined. Pour the dressing over the shrimp and green beans and toss well to coat. Transfer the salad to a large platter and serve.

Make Ahead

The shrimp, beans and dressing can be refrigerated, separately, overnight. Toss just before serving.

Related Articles