Arugula Salad with Shrimp

Arugula Salad with Shrimp Recipe

Hello! Let's prepare one of my favorite options for those days when the body craves something light yet full of flavor. This salad combines the spicy and fresh touch of arugula with the soft and sweet texture of sautéed shrimp, creating a perfect balance on the palate. It's a complete, nutritious meal, and best of all, it will be ready in a very short time, ideal for treating yourself without spending hours in the kitchen.

Preparation time

Organizing before cooking is essential to enjoy the process. Here's the breakdown of the time you need to set aside for this preparation:

• Preparation: 15 minutes
• Cooking: 5 minutes
• Total: 20 minutes
• Servings: 2 people
• Difficulty: Easy

Ingredients

• 500 grams medium shrimp (raw)
• 4 cups fresh, washed arugula
• 2 tablespoons avocado oil (for cooking)
• 1 teaspoon seasoned salt (Lawry's type or similar)
• 1/2 teaspoon paprika (sweet paprika)
• 1/2 teaspoon lemon pepper
• 3 tablespoons extra virgin olive oil (for the dressing)
• 1 yellow lemon (real lemon), its juice
• 1/3 cup grated Parmesan cheese (fresh is better)
• Sea salt to taste
• Freshly ground black pepper to taste
• Toasted rolls or croutons (Optional)

For substitutions

We know that sometimes we don't have everything on hand. If you can't find fresh shrimp, you can use frozen, just make sure to thaw them very well beforehand. If you don't have arugula, you can replace it with baby spinach or a mix of lettuces, although you will lose that characteristic spicy touch. If you like to experiment with fruits in your dishes, as is done in the arugula and pear salad, you could add some fruit slices, but today's base recipe focuses on the taste of the sea.

Utensils we will use

• Large frying pan or griddle
• Large bowl or salad bowl
• Sharp knife and cutting board
• Kitchen tongs or spatula
• Lemon squeezer (or your hands)
• Cheese grater (if using a whole block)
• Colander (for washing arugula and shrimp)

Preparation

1. Cleaning and preparing the shrimp

   The first thing is to have the protein ready. Wash the shrimp under cold running water in a colander. If they have shells, remove them carefully, leaving the tail if you prefer a more aesthetic presentation, or removing it for greater eating convenience. It is important to devein them: make a shallow cut along the back with a knife and remove the dark vein. Dry the shrimp very well with paper towels; this is vital so they brown and don't steam in their own vapor.

2. Seasoning the seafood

   In a plate or bowl, place the dried shrimp. Sprinkle the seasoned salt, paprika, and lemon pepper over them. With clean hands or a spoon, mix well so that each shrimp is coated with the spices on both sides. This step will give them that appetizing reddish color and an intense flavor that will contrast with the freshness of the vegetables.

3. Cooking and searing

   Place your pan over medium-high heat and add the avocado oil. Wait for the oil to be hot but not smoking. Place the shrimp in the pan, trying not to overcrowd them too much (do it in two batches if your pan is small). Cook for approximately 1 minute or 1 and a half minutes per side. We want them to turn an intense pink color and brown slightly, but be careful not to overcook them or they will become rubbery. Remove them from the heat immediately and set them aside on a separate plate to cool down a bit.

4. Preparing the vegetable base

   While the shrimp rest for a moment, grab your large bowl. Place the 4 cups of arugula, making sure it is very dry (water ruins the dressing). Squeeze the juice of the yellow lemon directly over the leaves, add the extra virgin olive oil, a pinch of sea salt, and freshly ground black pepper to taste. Also add the grated Parmesan cheese.

5. Final mixing

   With the help of two spoons or your (clean) hands, gently mix the arugula with the dressing and cheese so that each leaf is coated, but do it delicately so as not to bruise the herb. Arugula is delicate, and we want it to maintain its volume.

To finish and serve

Serve a generous bed of the arugula mixture on each plate. Distribute the warm shrimp evenly over the salad. If you decided to use rolls, place them on the sides. It is important to serve immediately while the shrimp maintain a pleasant temperature and the arugula remains crisp from the lemon. If you like citrus, you can garnish with an extra slice of fresh lemon.

Nutritional Information

• Calories: 320 kcal
• Proteins: 24 g
• Fats: 18 g
• Carbohydrates: 8 g
• Fiber: 2 g

Note: Values are approximate estimates per serving and may vary depending on the size of the shrimp or the brand of oils used.

5 keys to make it perfect

Although it seems like a simple recipe, the details make the difference between a normal salad and a spectacular one. Here I share my secrets to ensure success at your table.

1. Drying is fundamental: For both arugula and shrimp, the number one enemy is excess water. If the arugula is wet, the olive oil will slide off and the dressing will go to the bottom of the plate, leaving you with bland leaves. Use a lettuce spinner or patiently dry it with paper towels. In the case of shrimp, if they are wet when they enter the pan, they will steam instead of browning, losing that crispy-on-the-outside and juicy-on-the-inside texture.

2. Control the shrimp temperature: A common mistake is to place boiling shrimp directly on the arugula. Excessive heat will instantly «cook» the leaves, leaving them wilted, dark, and sad. Let the shrimp rest for about 2 or 3 minutes off the heat before assembling; we want them warm, not scorching.

3. The quality of the oil: Being a salad with few ingredients, the quality of each one shines. Use a good quality extra virgin olive oil for the final dressing. For cooking seafood, I recommend avocado oil because it withstands high temperatures better without burning, maintaining a neutral flavor that doesn't compete with the spices.

4. Don't skip the yellow lemon: The yellow lemon (or real lemon) is less acidic and more aromatic than the small green lime. This subtlety is key to not overpowering the flavor of the seafood. If you only have green lime, use half the suggested amount to avoid making the dish too acidic.

5. Season in layers: Note that we add salt to the shrimp and also a little to the salad. Seasoning each component separately ensures that every bite makes sense. If you only season at the end, you will have very salty parts and other bland ones. Balance is king in cold cuisine.

When is it ideal to enjoy it?

This arugula salad with shrimp is incredibly versatile. Personally, I find it perfect for summer lunches when the heat makes us lose our appetite for heavy or hot stews. The freshness of the arugula and lemon revive the body. It also works wonderfully as an elegant but quick weeknight dinner; you'll feel satisfied without that heavy feeling before bed.

If you have a family gathering, you can serve it in smaller portions as a sophisticated appetizer before the main course. It's a visually appealing dish that tends to please both those who are health-conscious and those who simply seek flavor. Even if you're looking for variations for other occasions, you can draw inspiration from citrus combinations like the shrimp and orange salad, which follows a very similar line of freshness.

Comparison table

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this salad turned out for you, if you dared to add that extra touch of spice, or if you found a perfect accompaniment I didn't mention. Leave your comment and share your own little tricks with the community!

Culinary glossary

• Arugula (Rocket): Green leafy vegetable with a characteristic, slightly spicy and bitter taste, widely used in Mediterranean cuisine.
• Sear: A cooking technique that consists of cooking food over high heat for a short time to brown the surface and retain the juices inside.
• Devein: The process of removing the shrimp's intestine (the dark line on its back) by making a light cut, for aesthetic and textural reasons.
• Emulsion: A mixture of two liquids that normally do not combine (such as lemon juice and oil), achieved by beating vigorously until a homogeneous sauce is created.
• Tender point: A level of cooking where the food is cooked but maintains its softness and juiciness, without becoming hard or dry.