Shrimp and Arugula Salad

Shrimp and Arugula Salad Recipe
Photo: John Autry; Styling: Leigh Ann Ross
The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.

Yield:

4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 208
Fat 12 g
Satfat 1.7 g
Monofat 7.6 g
Polyfat 1.8 g
Protein 18.5 g
Carbohydrate 6.9 g
Fiber 1.5 g
Cholesterol 129 mg
Iron 2.7 mg
Sodium 149 mg
Calcium 101 mg

Ingredients

4 cups loosely packed baby arugula
1 cup (1/4 x 3-inch) julienne-cut red bell pepper
1/2 cup matchstick-cut carrot
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
16 large peeled and deveined shrimp (about 3/4 pound)
3 tablespoons white balsamic vinegar

Preparation

1. Combine the first 3 ingredients in a large bowl.

2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

June 2011
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