This recipe will serve 2 hungry people with some leftovers. For 3-4 people, I would increase the amount of shrimp from 1 lb. to 1 1/2 lbs. You should be able to leave the rest of the shrimp recipe the same. You may want to double all of the ingredients for the garlicky beans.
Crispy Breaded Shrimp with Garlicky Beans
1 lb. medium-sized shrimp, peeled and deveined
1/2 cup whole wheat bread crumbs
1 tbsp. herbes de Provence
1/2 tsp. salt
1/4 tsp. pepper
5 tbsp. extra virgin olive oil
2 garlic cloves, chopped
1 can of cannellini beans, drained
1/4 cup water
1/2 pint cherry tomatoes, halved
4-5 oz. baby spinach
Preheat the oven to 400 degrees. Lightly oil a medium-sized cookie sheet.
In a large bowl, add the shrimp, bread crumbs, herbes de Provence, salt, pepper, and 3 tbsp. oil. Gently toss everything together, completely coating all the shrimp. Arrange the shrimp in a single layer on the prepared cookie sheet. Cook the shrimp for 12 minutes.
While the shrimp are cooking, heat the remaining 2 tbsp. oil in a large skillet over medium-high heat. Add the garlic, and cook for 30 seconds, or until fragrant. Add the beans and water. Cook for 3 minutes. Once the liquid has slightly thickened, add the tomatoes. Cook for another 2 minutes. Add the spinach and cook until just wilted. Add extra salt and pepper to taste.
Serve the shrimp and garlicky beans together immediately.
Recipe adapted from Real Simple