Healthy Shrimp Arugula Salad

By lihui

4 Person

20 Minutes

0 Calories

Quick, easy, healthy shrimp arugula salad with white beans and cherry tomatoes! Takes 20 min to make. Mediterranean diet. This is a summer salad perfect for those midweek cravings for something light yet still filling. You just cook shrimp your favorite way, either saute or grill. Toss them in a bowl with fresh baby arugula, halved or quartered cherry tomatoes, some canned or homemade white beans, onions, and an olive oil vinaigrette. Easy! The flavors play so well together.

Ingredients

Dressing

1/4 tsp. Black pepper
1/2 tsp. Salt
2 cloves Minced garlic
1/2 cup Extra virgin olive oil
3 tbsp. Red wine vinegar

6 oz. Baby arugula leaves
3/4 tsp. Grated lemon zest
1/2 cup Finely diced red onion
1 cup Cherry tomatoes, halved or quartered
15 oz. Cannellini white beans, rinsed and drained
2 tbsp. Extra virgin olive oil
1 pound Shelled and deveined shrimp

Method

01

Cook the shrimp: Heat a large cast-iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and saute a minute on each side to sear.
02

Cook the shrimp: When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.)
03

Assemble the salad: Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp.
04

Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper.
05

Gently fold the dressing into the salad and serve!

Related Tags

Healthy Shrimp Arugula Salad

4.4

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Dressing

1/4 tsp. Black pepper

1/2 tsp. Salt

2 cloves Minced garlic

1/2 cup Extra virgin olive oil

3 tbsp. Red wine vinegar

6 oz. Baby arugula leaves

3/4 tsp. Grated lemon zest

1/2 cup Finely diced red onion

1 cup Cherry tomatoes, halved or quartered

15 oz. Cannellini white beans, rinsed and drained

2 tbsp. Extra virgin olive oil

1 pound Shelled and deveined shrimp

03 Method

Step 1

Cook the shrimp: Heat a large cast-iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and saute a minute on each side to sear.

Step 2

Cook the shrimp: When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.)

Step 3

Assemble the salad: Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp.

Step 4

Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper.

Step 5

Gently fold the dressing into the salad and serve!

04 Author