Arugula Shrimp Salad

arugula shrimp salad 150px Author: Canadian Living Credits: arugula shrimp salad 150px

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1 lb medium raw shrimp
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove
  • 1/4 teaspoon hot pepper flakes
  • 3 tablespoons minced fresh coriander
  • 3 tablespoons minced parsley
  • 4 cups arugula
  • 1 cup croutons
  • 1/4 cup thinly sliced sweet onion
  • 1/2 cup green olive pitted and halved
Orange Vinaigrette:
  • 2 oranges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon each of salt and pepper

Method

Orange Vinaigrette: Grate enough orange rind to make 1 tsp (5 mL); set aside. Working over large bowl, cut off rind and outer membrane of oranges. Cut between membrane and pulp to release fruit into bowl. Squeeze membranes to extract juice. Transfer 2 tbsp (25 mL) juice to small bowl; whisk in orange rind, oil, vinegar, salt and pepper. Set vinaigrette aside.

Peel and devein shrimp. In large skillet, heat oil over medium-high heat; saut?hrimp, garlic and hot pepper flakes until shrimp are pink, about 5 minutes. Add 2 tbsp (25 mL) of the vinaigrette; cook, stirring, until no liquid remains, about 3 minutes. Stir in coriander.

Add arugula, croutons, onion and remaining vinaigrette to oranges; toss to coat. Divide among 4 plates. Top with shrimp and olives.

More shrimp and salad recipes:

Nutritional facts Per serving: about

  • Sodium 624 mg
  • Protein 21 g
  • Calories 347.0
  • Total fat 22 g
  • Cholesterol 129 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 77.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Arugula Shrimp Salad

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