The Salad Series: Brown-Butter Shrimp with Roasted Cherry Tomatoes and Cipollini Onions with Balsamic Vinaigrette

The Salad Series: Brown-Butter Shrimp with Roasted Cherry Tomatoes and Cipollini Onions with Balsamic Vinaigrette

My husband bought me a fancy schmancy food processor yesterday and I've been wanting to process everything and anything. Fortunately for you (but unfortunately for my food processor), this meal doesn't really require too much dicing or slicing. The final result is heaven though!


Serves: 2

Cost: $$$

Skill Level: Easy

Time to Make: 35 minutes


1 pound large shrimp, peeled and deveined

4 tablespoons butter

Crushed red pepper to taste

1 pint cherry tomatoes

8 cipollini onions

2 tablespoons olive oil

1 14.5 ounce can of navy beans

1 lemon

Salt and pepper to taste


4 tablespoons balsamic vinegar

1/3 cup extra virgin olive oil

2 teaspoons dijon mustard

1 small shallot

Salt and pepper to taste


2 cups mixed greens (mesclun greens, watercress, arugula, or baby spinach)


Prepare Ingredients: Preheat oven to 400ºF. Pat the shrimp dry and season with salt and pepper. Chill. Juice the lemon. Peel the cipollini onions. Drain and rinse the navy beans. Mince the shallot.

Roast the Tomatoes and Onions: Heat the two tablespoons of olive oil to a large skillet over medium high. Add the tomatoes and cipollini onions and season with salt and pepper. Cook without moving for 4-5 minutes until starting to brown a bit. Flip and transfer to the oven and cook for 20 minutes, stirring the vegetables halfway through.

Make the Balsamic Vinaigrette: While the tomatoes are roasting, prepare the vinaigrette. In a bowl combine the minced shallot with the balsamic vinegar and dijon mustard. Slowly whisk in the extra virgin olive oil and continue whisking until smooth. Season to taste with salt and pepper.

Cook the Shrimp: As the tomatoes continue to roast, fry the shrimp. Heat the butter in a medium skillet over medium high heat, stirring regularly. Once the butter turns golden brown, add the shrimp, sprinkle with a bit of crushed red pepper, and cook in an even layer without moving for 1-2 minutes. Flip and continue cooking until the shrimp are opaque and cooked through. Remove from the heat.

Finish the Roasted Tomatoes: Carefully remove the roasted tomatoes and onions and return to the stovetop. Turn the heat to medium. Add the drained beans and juice from the lemon and stir to combine. Season to taste with salt, pepper, and crushed red pepper if desired. Cook for an additional two or three minutes to warm the beans.

To Serve: Toss the greens with a bit of balsamic vinaigrette before dividing them between plates. Spoon the roasted tomatoes, onions, and beans on top and arrange the fried shrimp on each plate. Serve with the remaining vinaigrette at the table. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!