Spicy Shrimp With Avocado And Arugula Salad Recipe

Recipe By Slurrp

This spicy shrimp with avocado and arugula salad is a refreshing and flavorful dish. The succulent shrimp are seasoned with a spicy blend of spices and cooked to perfection. They are then served on a bed of fresh arugula and creamy avocado slices. The combination of the spicy shrimp, creamy avocado, and peppery arugula creates a delicious balance of flavors. This dish is perfect for a light and healthy lunch or dinner.

4.7
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15minstotal
15m.total
Spicy Shrimp With Avocado And Arugula Salad
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Ingredients for Spicy Shrimp With Avocado And Arugula Salad Recipe

  • 1/2 pound Shrimp, Peeled And Deveined
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Cayenne Pepper
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1 tablespoon Olive Oil
  • 2 cup Arugula
  • 1/2 Avocado, Sliced
  • 1/2 cup Cherry Tomatoes, Halved
  • 0.13 cup Red Onion, Thinly Sliced
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice

Directions: Spicy Shrimp With Avocado And Arugula Salad Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the shrimp with a mixture of chili powder, paprika, cayenne pepper, salt, and black pepper.
  • STEP 2.Heat a skillet over medium heat and add olive oil. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
  • STEP 3.In a separate bowl, toss together arugula, sliced avocado, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice.
  • STEP 4.Divide the arugula salad onto plates and top with the cooked shrimp. Serve immediately and enjoy!

Cooking Tips

  • Make sure to devein the shrimp before cooking to remove the digestive tract.
  • Adjust the amount of cayenne pepper according to your spice preference.
  • For extra flavor, marinate the shrimp in the spice mixture for 30 minutes before cooking.

Storage and Serving

  • This dish is best served immediately to enjoy the freshness of the ingredients.
  • If you have leftovers, store the shrimp and salad separately in airtight containers in the refrigerator.
  • The shrimp can be reheated in a skillet or microwave, but the salad is best enjoyed cold.
Nutrition
value
1220
calories per serving
88 g Fat58 g Protein51 g Carbs4 g FiberOther

Current Totals

  • Fat
    88g
  • Protein
    58g
  • Carbs
    51g
  • Fiber
    4g

MacroNutrients

  • Carbs
    51g
  • Protein
    58g
  • Fiber
    4g

Fats

  • Fat
    88g

Vitamins & Minerals

  • Calcium
    319mg
  • Iron
    5mg
  • Vitamin A
    237mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    149mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    32mg
  • Vitamin E
    10mg
  • Copper
    < 1mcg
  • Magnesium
    186mg
  • Manganese
    2mg
  • Phosphorus
    690mg
  • Selenium
    107mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp