Grilled Shrimp over Arugula Salad

Grilled Shrimp over Arugula Salad ~ is simply an arugula salad dressed with a tangy lemon vinaigrette and topped with grilled shrimp to create a quick healthy salad that is very light, low calorie and packed high with protein. Perfect 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. Arugula happen to be one of those super foods, a healthy green. Arugula is popularly known as an anti-cancer food, one that is rich in Vitamins A, C, K and folic acid.

Shrimp is also high in calcium and protein making this Grilled Shrimp and Arugula Salad a nutritional and well balanced meal! The lemon juice and extra-virgin olive oil together make a super easy dressing for this salad. We love taste and flavors combined. 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 the already cleaned shrimp from your local seafood market, it will save you a lot of time in the prep work! You’ll pay a few pennies more for it, 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
juice of 1 large lemon – divided
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!