Salads and Sides/ Seafood Recipes

Grilled Shrimp over Arugula Salad

Grilled Shrimp over Arugula Salad is dressed with only fresh lemon juice, extra-virgin olive oil, salt and fresh cracked pepper is delicious and perfect for a high packed protein salad for an easy weeknight meal!
My family was craving for shrimp and asked if I could make something light for dinner. Since we were going to the movies, to see an early feature, I thought a quick salad with some grilled shrimp on top would do the trick.

Grilling shrimp is very quick for me, it doesn’t require a lot of time to cook. I bought some arugula the other day and felt the peppery flavor of the arugula would be a nice match for the grilled shrimp.

Arugula happens to be our favorite green to blend with other dishes or to serve it alone as a salad with some protein on top.  It’s a healthy green.  Arugula is popularly known as an anti-cancer food that is rich in Vitamins A, C, K and folic acid.  Shrimp is also high in calcium and protein making this a nutritional and well balanced meal!  The lemon juice and extra-virgin olive oil together make a super easy dressing for this dish. SO lemony and delicious!

Hope you will try this salad and enjoy it as much as we do!  Have a great day!

Here’s a Cooking tip:  If you buy pre-cleaned shrimp from your local seafood market, you’ll save a lot of time in the prep work!  You pay a few pennies more, but in the end it’s worth it.

Grilled Shrimp with Arugula Salad

  • 1 lb. medium or large size raw shrimp
  • 5 ounce organic baby Arugula
  • 2 Tbsp. of extra-virgin olive oil, or extra if needed
  • 1 lemon – juiced
  • pinch of oregano
  • pinch of garlic powder
  • sea salt and fresh ground pepper 
  • cooking oil spray

 Peel shrimp clean. Rinse well a few times and drain.
 Heat a nonstick skillet on high heat for grilling.
 Lightly spray cooking oil. Add the shrimp.

        Sprinkle sea salt and fresh ground pepper over the shrimp.

         Grill shrimp for 3 minutes on each side, or until medium pink.

  Next, in a large mixing bowl, toss together baby arugula, olive oil,
           1/2 of the lemon juice, a pinch of oregano and garlic powder.

   Taste and season with sea salt and black pepper to taste, and mix until well combined.
   Transfer and scatter onto a serving platter.  Add the grilled shrimp on top.
   Drizzle remaining lemon juice on top and serve!

Serves 3 to 5

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1 Comment

  • Reply
    May 18, 2011 at 2:35 am

    This looks so fresh and summer-y! Oh yeah, and delicious.

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