Sauteed Shrimp & Arugula Salad


This fresh and easy recipe marries four of my favorite ingredients; shrimp, tomatoes, goat cheese and of course arugula. I severed it as is with a side of crisp baguette slices. But to make it dish heavier meal feel free to serve over rice or toss with an al dente angle hair pasta.


Sauteed Shrimp & Arugula Salad

1 tbsp plus 1 tsp extra-virgin olive oil

1 cup yellow cherry tomatoes

1 garlic clove, chopped

1 pound large uncooked shrimp, peeled

4 ounces baby arugula (4 cups)

Coarse salt and ground pepper

1 tbsp fresh lemon juice

1 cup crumbled goat cheese


In a large skillet, heat oil over medium-high.
Add tomatoes and cook, stirring often, until they blister, about 2 minutes.
Add garlic and cook until fragrant, 30 seconds
Add shrimp and cook, stirring often, about 4 minutes.
Add arugula, season with salt and pepper, and toss until wilted, 1 minute.
Add lemon juice and toss to combine.
Plate and sprinkle with goat cheese.

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