Arugula Shrimp Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 347 |
| pro | 21 g |
| total fat | 22 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 129 mg |
| sodium | 624 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 26 |
| vit A | 20 |
| vit C | 77 |
| folate | 41 |
- 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
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.
More shrimp and salad recipes:
- Curried Shrimp Potato Salad
- Tabbouleh Salad with Grilled Shrimp
- Baby Shrimp Salad on Crusty Buns
- Shrimp and Dill Salad Cucumber Bites
Source : Canadian Living Magazine: August 2007
