Warm Shrimp & Arugula Salad

Warm Shrimp & Arugula Salad

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From: EatingWell Magazine, Summer 2003

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves, torn if large
  • 1½ cups fresh corn kernels, (from about 2 ears)
  • 1½ cups cherry tomatoes, or grape tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 1½ tablespoons lemon juice
  • 1½ tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • ½ teaspoon kosher salt, divided
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
  • 2 cups herb-garlic croutons, preferably whole-grain (optional)
  • Freshly ground pepper, to taste
  • ½ cup grated Asiago, or Parmesan cheese


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  1. Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and ¼ teaspoon salt in a small bowl.
  2. Sprinkle shrimp with the remaining ¼ 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.

Nutrition information

  • Serving size: about 3 cups
  • Per serving: 365 calories; 22 g fat(5 g sat); 3 g fiber; 18 g carbohydrates; 27 g protein; 91 mcg folate; 194 mg cholesterol; 7 g sugars; 2,789 IU vitamin A; 23 mg vitamin C; 293 mg calcium; 2 mg iron; 1,316 mg sodium; 681 mg potassium
  • Nutrition Bonus: Vitamin A (56% daily value), Vitamin C (38% dv), Calcium (29% dv), Folate (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 2 vegetable, 3 lean protein, 3½ fat

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