Arugula Shrimp Salad Arugula Shrimp Salad

arugula shrimp salad 150px Image by: arugula shrimp salad 150px Author: Canadian Living

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


Orange Vinaigrette:


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


  • Iron 26.0
  • Folate 41.0
  • Calcium 16.0
  • Vitamin A 20.0
  • Vitamin C 77.0
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Lunch & Dinner

Arugula Shrimp Salad