Tested till perfect Arugula Shrimp Salad

Arugula Shrimp Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: August 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 lb 1lbmedium raw shrimp
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1minced garlic clovegarlic cloves
  • 1/4 tsp 1/4tsphot pepper flakes
  • 3 tbsp 3tbspminced fresh coriander or parsley
  • 4 cups 4cupsarugula
  • 1 cup 1cupcroutoncroutons
  • 1/4 cup 1/4cupthinly sliced sweet onionsweet onions
  • 1/2 cup 1/2cupgreen olivegreen olives, pitted and halved

Orange Vinaigrette

  • 2 2orangeoranges
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 tbsp 2tbspsherry vinegar
  • 1/4 tsp 1/4tspeach of salt and pepper
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Preparation

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.

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Nutritional Information Per serving: about

cal 347 pro 21g total fat 22g sat. fat 3g
carb 18g fibre 3g chol 129mg sodium 624mg

% RDI:

calcium 16 iron 26 vit A 20 vit C 77
folate 41
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