This salad was originally published in 2011 when I was in college. I’ve since given it a 2020 update with better cooking techniques & ingredients. I’ve also included a light lemony vinaigrette recipe to accompany this flavorful salad. There are a lot of different textures with a medley of flavors that blend well together with tangy citrus & hints of sweetness you’ll hopefully enjoy. This would pair well with some nicely toasted, thinly sliced bread with some olive oil.
PrintArugula Shrimp Salad
- Total Time: 30
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
Shrimp
- 8 oz uncooked shrimp, cleaned, deveined, & thawed
- 1 cup crimini mushrooms, sliced
- 1 cup red onion, sliced
- 4 cloves garlic, minced
- 3 Tbsp orange juice
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp of crushed red peppers
- salt & pepper to taste
- 2 Tbsp olive oil or safflower oil
Salad
- 4 cups arugula
- 1 pear, thinly sliced
- 2 tsp Gruyere cheese, grated
Light Lemony Vinaigrette
- 1/2 cup extra virgin olive oil
- 1 tsp Italian seasoning (dried parsley, oregano, garlic, basil, pepper, salt, etc)
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- 3 tsp dijon mustard
- 1/6 cup white, apple cider, or sherry vinegar
Instructions
- In a mixing bowl, add olive oil, pinch of salt & pepper, orange juice, lemon juice, lemon zest, red peppers, & garlic. Toss shrimp in mix bowl until evenly coated. Set aside.
- Combine the ingredients of the vinaigrette in a bowl & whisk until combined. Set aside.
- In a medium-sized pan on medium-high heat, add 2 tsp of the liquid from your shrimp mixture. When the pan is hot, add onions & mushrooms. Cook until tender (5 minutes).
- In that same pan, add the shrimp. Add about 2 tsp of liquid from the shrimp mixture to create a nice sauce & glaze for your shrimp. Cook shrimp evenly on both sides, about 4-5 minutes.
- In a serving bowl, add your bed of arugula, sliced pear, & top with your freshly cooked shrimp & onion. Grate cheese atop & drizzle with vinaigrette.
Notes
Extra virgin olive oil has a low smoke point, which means it’s not ideal for cooking things on high heat. It’ll work for this recipe, but try to use just REGULAR olive oil if you can find it or safflower, canola, or vegetable oil. EVOO is best used in a vinaigrette or just uncooked.
Store the vinaigrette in the refrigerator in an airtight jar or bottle. I’d highly recommend using coarsely ground dijon mustard (with the seeds & texture) versus the more refined, smooth dijon mustard. But it’s not worth the trip to the store if you don’t generally use mustard with texture.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizers
- Cuisine: New American
Keywords: shrimp, seafood, salad, pescetarian, pescatarian, vinaigrette
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