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20 minute dinner recipes

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Warm Shrimp & Arugula Salad


From EatingWell:  Summer 2003, The EatingWell Healthy in a Hurry Cookbook (2006)

Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish—and work well against the salty shrimp and peppery arugula.

4 servings, about 3 cups each | Active Time: 25 minutes | Total Time: 25 minutes



  1. Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.
  2. Sprinkle shrimp with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. Add to the arugula mixture along with croutons, if using.
  3. Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind pepper over the salads and sprinkle with cheese.


Per serving : 363 Calories; 22 g Fat; 5 g Sat; 11 g Mono; 194 mg Cholesterol; 17 g Carbohydrates; 27 g Protein; 3 g Fiber; 1317 mg Sodium; 655 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 3 very lean protein, 3 1/2 fat