Shrimp and Arugula Salad with Lemon and Olive Oil
A vibrant and refreshing salad that combines succulent shrimp with peppery arugula, dressed in a zesty lemon and olive oil vinaigrette. Perfect for a light lunch or as a sophisticated starter.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Salad tossers
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 4 cups arugula
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 lemons, juiced
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/4 cup shaved Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Begin by preparing the shrimp. In a large skillet over medium heat, cook the shrimp with a drizzle of olive oil and a pinch of salt and pepper until they are pink and opaque, about 2-3 minutes per side. Remove from heat and set aside to cool.
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey, minced garlic, and another pinch of salt and pepper to create the dressing.
- In a large mixing bowl, toss the arugula, cherry tomatoes, and sliced red onion with the dressing until everything is lightly coated.
- Add the cooled shrimp to the salad and toss gently to distribute.
- Sprinkle the shaved Parmesan cheese and chopped parsley over the top of the salad.
- Serve immediately or chill in the refrigerator for an hour before serving to allow flavors to meld.
Notes
For a gluten-free option, ensure the shrimp is not dusted with any flour or breadcrumb coatings.
The salad can be customized with additional ingredients like olives, cucumbers, or bell peppers for extra crunch and flavor.
Leftover salad can be stored in an airtight container in the refrigerator for up to two days.