Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a large bowl.

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  • 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.

Nutrition Facts

208 calories; fat 12g; saturated fat 1.7g; mono fat 7.6g; poly fat 1.8g; protein 18.5g; carbohydrates 6.9g; fiber 1.5g; cholesterol 129mg; iron 2.7mg; sodium 149mg; calcium 101mg.
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