Warm Shrimp & Arugula Salad

Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish-and work well against the salty shrimp and peppery arugula.

Victoria Abbott Riccardi

Used by permission. (c) Eating Well, Inc.

Warm Shrimp & Arugula Salad

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    12 cups loosely packed arugula leaves 2 teaspoons grainy mustard
    2 cups loosely packed fresh basil leaves, torn if large 1/2 teaspoon kosher salt, divided
    1 1/2 cups fresh corn kernels, (from about 2 ears) 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
    1 1/2 cups cherry tomatoes, or grape tomatoes, halved 2 cups herb-garlic croutons, preferably whole-grain (optional)
    4 tablespoons extra-virgin olive oil, divided Freshly ground pepper, to taste
    1 1/2 tablespoons lemon juice 1/2 cup grated Asiago, or Parmesan cheese
    1 1/2 tablespoons balsamic vinegar


    Prep: 25 min Total: 30 min (Quick)
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    • 1

      Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.

    • 2

      Sprinkle shrimp with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. Add to the arugula mixture along with croutons, if using.

    • 3

      Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind pepper over the salads and sprinkle with cheese.

    nutritional information

    3 g
    21 g
    Saturated Fat:
    5 g
    16 g
    25 g
    694 mg
    Monounsaturated Fat:
    11 g
    1/2 starch, 2 vegetable, 3 very lean protein, 3 1/2 fat
    181 g
    Carbohydrate Servings:
    666 mg
    Nutrition Bonus:
    Selenium (50% daily value), Vitamin A (50% dv), Vitamin C (50% dv), Calcium (25% dv), Iron (25% dv), Potassium (19% dv), Folate (18% dv).
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