ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Shrimp and Arugula Salad

Yield 4 Servings


  • 1 pound easy-peel medium shrimp, peeled
  • 1/4 cup olive oil
  • 6 slices crusty Italian bread
  • 1 large garlic clove, peeled
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon finely grated fresh lemon peel
  • 1/4 teaspoon kosher salt
  • 1 bunch arugula (about 3 oz.), washed and dried
  • 3 medium tomatoes, cut into wedges and halved
  • Freshly ground black pepper

Nutrition Information

  • calories 390
  • fat 18 g
  • satfat 3 g
  • protein 28 g
  • carbohydrate 29 g
  • fiber 3 g
  • cholesterol 172 mg
  • sodium 560 mg

How to Make It

  1. Prepare grill. Toss shrimp with 1 Tbsp. oil. Transfer to grill and cook, turning, until charred and firm, about 5 minutes. Transfer cooked shrimp to a large salad bowl.

  2. Brush bread with remaining oil and then grill, turning it occasionally, until toasted on both sides, about 5 minutes. Rub toast slices with garlic clove. Transfer toast to a board and cut into cubes; add cubes to bowl with shrimp, followed by vinegar, lemon peel and salt. Toss mixture well. Add arugula and tomato, season with pepper, and toss again.