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