Warm Shrimp & Arugula Salad Recipe

Recipe By Slurrp

This warm shrimp and arugula salad is a light and refreshing dish that is perfect for a quick and healthy meal. The shrimp is cooked to perfection and served on a bed of fresh arugula, cherry tomatoes, and avocado. The salad is then drizzled with a tangy lemon vinaigrette, adding a burst of flavor to every bite. It's a simple yet satisfying salad that can be enjoyed as a main course or a side dish.

4.3
12 Rating -
Rate
25minstotal
25m.total
Warm Shrimp & Arugula Salad
plan
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ingredients serve

Ingredients for Warm Shrimp & Arugula Salad Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/2 tablespoon Olive Oil
  • 1 cup Arugula
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Avocado, Diced
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Warm Shrimp & Arugula Salad Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
  • STEP 2.In a large bowl, combine arugula, cherry tomatoes, and avocado. Toss to combine.
  • STEP 3.In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss to coat evenly.
  • STEP 5.Divide the salad onto plates and top with the cooked shrimp.
  • STEP 6.Serve warm and enjoy!

Cooking Tips

  • Make sure to pat the shrimp dry before cooking to ensure they get a nice sear.
  • Feel free to add additional toppings such as crumbled feta cheese or toasted pine nuts for extra flavor and texture.
  • If you prefer a spicier salad, add a pinch of red pepper flakes to the vinaigrette.
  • This salad is best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • This warm shrimp and arugula salad is best served immediately after preparing.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To serve, simply reheat the salad in a skillet over medium heat until warmed through.
  • You can also enjoy the leftovers cold as a refreshing salad.
Nutrition
value
686
calories per serving
29 g Fat43 g Protein56 g Carbs16 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    43g
  • Carbs
    56g
  • Fiber
    16g

MacroNutrients

  • Carbs
    56g
  • Protein
    43g
  • Fiber
    16g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    1011mg
  • Iron
    10mg
  • Vitamin A
    1364mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    621mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    119mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    353mg
  • Manganese
    1mg
  • Phosphorus
    630mg
  • Selenium
    48mcg
  • 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