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Warm Shrimp & Arugula Salad

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

Your rating: None Average: 4.8 (16 votes)

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.


Warm Shrimp & Arugula Salad Recipe

Makes: 4 servings, about 3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Heart healthy | Healthy weight | High calcium | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves, torn if large
  • 1 1/2 cups fresh corn kernels, (from about 2 ears)
  • 1 1/2 cups cherry tomatoes, or grape tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • 1/2 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
  • 1/2 cup grated Asiago, or Parmesan cheese

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Preparation

  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.

Nutrition

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.

Nutrition Bonus: Selenium (50% daily value), Vitamin A (50% dv), Vitamin C (50% dv), Calcium (25% dv), Iron (25% dv), Potassium (19% dv), Folate (18% dv).

Carbohydrate Servings: 1

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


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Recipe Categories

Type of Dish
Salad, main dish
Main dish, fish/seafood
Ethnic/Regional
Mediterranean
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Heart healthy
Healthy weight
High calcium
High potassium
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Summer
Fall
Style/Theme
Entertaining, casual
Freezing instructions
Quick (total 30 min. or less)
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
Summer 2003
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