This Shrimp Arugula Salad is a vibrant, satisfying meal that comes together in minutes. The combination of garlicky shrimp, peppery arugula, and a zesty lemon vinaigrette creates a perfect balance of flavors and textures. It’s an elegant yet simple dish ideal for quick lunches or easy dinners.
Why You’ll Love This Shrimp Arugula Salad
- Fast & fuss-free: Ready in about 20 minutes.
- Perfect flavor balance: Peppery, savory, sweet, and tangy in every bite.
- Versatile for any occasion: Great for lunch, dinner, or gatherings.
- Light yet satisfying: Nourishing without heaviness.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 140 g arugula (about 5 big handfuls)
- 200 g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 60 g Parmesan cheese, shaved
- 50 g toasted pine nuts or walnuts
- 3 cloves garlic, minced
- 2 tbsp olive oil (for cooking shrimp)
- 1 lemon, juiced (about 3 tbsp)
- 3 tbsp extra virgin olive oil (for dressing)
- 1 tsp Dijon mustard
- ½ tsp honey or maple syrup
- Salt and black pepper to taste
- Optional: fresh basil or parsley for garnish
Tools: Large skillet, mixing bowls, whisk, measuring spoons
Notes: Using raw, peeled shrimp speeds up prep; toasting nuts elevates their flavor; Dijon helps emulsify the dressing.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the secret to getting a nice sear instead of steaming them. Wet shrimp will release moisture in the pan, preventing that beautiful golden color and slightly crisp texture.
- Don’t skip toasting the nuts. Toasting pine nuts or walnuts in a dry skillet for just 2–3 minutes until fragrant makes a world of difference. It deepens their flavor and adds a wonderful crunch that contrasts beautifully with the soft greens and juicy shrimp.
- Use fresh lemon juice. Honestly, bottled lemon juice just doesn’t compare here. The bright, zesty flavor of fresh lemon is the star of the dressing, and it makes the entire salad taste vibrant and alive.
- Let the shrimp come to room temperature. Taking the shrimp out of the fridge about 10–15 minutes before cooking helps them cook more evenly. Cold shrimp straight from the fridge can cook unevenly, with some pieces overcooking while others are still underdone.
How to Make Shrimp Arugula Salad
Step 1: Start by preparing your dressing, because it’s easiest to do this first and let the flavors meld. In a small bowl, whisk together the fresh lemon juice, Dijon mustard, honey, and a generous pinch of salt and pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking—you’ll notice the dressing will thicken slightly and become emulsified. Taste and adjust seasoning if needed; sometimes I add an extra squeeze of lemon if I want it extra tangy.
Step 2: Pat the shrimp completely dry with paper towels—this is crucial for getting a good sear. Season them generously with salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the minced garlic and cook for about 30 seconds until fragrant, but be careful not to burn it.
Step 3: Add the shrimp to the skillet in a single layer, making sure they aren’t crowded. Cook for about 2–3 minutes per side, until they turn pink and opaque with a slight golden crust. You’ll know they’re done when they curl into a loose “C” shape. Remove them from the heat immediately to prevent overcooking.
Step 4: In a large salad bowl, combine the arugula, halved cherry tomatoes, and thinly sliced red onion. Drizzle about two-thirds of the dressing over the greens and toss gently to coat everything evenly. The arugula will slightly wilt when it meets the warm shrimp, which is exactly what you want.
Step 5: Add the warm shrimp directly from the skillet onto the dressed greens—the residual heat will gently wilt the arugula in the most delightful way. Scatter the toasted pine nuts and shaved Parmesan cheese over the top. Drizzle the remaining dressing over everything.
Step 6: Give the salad one final gentle toss to distribute the shrimp and toppings throughout. Taste and adjust with more salt, pepper, or lemon juice if needed. Serve immediately while the shrimp are still warm and the greens are perfectly crisp-tender.
Storage & Freshness Guide
- Fridge: Store components separately; dressed salad wilts quickly. Cooked shrimp and dressing keep 1–2 days.
- Freezer: Not recommended for assembled salad; cooked shrimp freeze well for up to 3 months.
- Reviving: Bring shrimp to room temperature; rewarm gently. Toss greens with dressing just before serving.
Serving Suggestions
Complementary Dishes
- Garlic bread or crusty baguette — Perfect for soaking up every last drop of that delicious lemony dressing. The crisp, buttery crunch contrasts beautifully with the fresh salad.
- Roasted asparagus or grilled zucchini — Adding another vegetable side keeps the meal light but more substantial. The smoky char from grilling complements the shrimp wonderfully.
- Creamy polenta or quinoa — For a heartier meal, serve the salad alongside a bed of soft polenta or fluffy quinoa. The grains absorb the dressing beautifully and make it more filling.
Drinks
- Crisp Sauvignon Blanc — The citrus notes in the wine mirror the lemon in the dressing perfectly, while the acidity cuts through the richness of the shrimp and Parmesan.
- Sparkling water with lemon slices — For a non-alcoholic option, nothing beats the refreshing fizz and citrus zing that cleanses the palate between bites.
- Iced herbal tea (mint or lemon verbena) — The subtle herbal notes complement the peppery arugula and garlic shrimp without overpowering them.
Something Sweet
- Lemon sorbet — Continuing the citrus theme, a light, tangy sorbet feels like the perfect refreshing finale after this bright, savory salad.
- Almond biscotti — The nutty, crunchy cookies pair wonderfully with the pine nuts in the salad and aren’t too heavy.
- Fresh berry salad with mint — Mixed berries with a hint of mint and a drizzle of honey provide a sweet, juicy finish that contrasts nicely with the savory main.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left in the pan too long. The moment they turn pink and opaque, they’re done—remove them immediately. I’ve messed this up before too, and the texture really suffers.
- Dressing the salad too early. Arugula is delicate and will wilt quickly if dressed ahead of time. Always dress it right before serving to maintain that fresh, crisp texture.
- Using pre-cooked shrimp. While convenient, pre-cooked shrimp tend to be rubbery and lack the sweet, fresh flavor of shrimp
Shrimp Arugula Salad
Make this easy Shrimp Arugula Salad with garlicky shrimp and lemon vinaigrette in just 20 minutes. A perfect light lunch or dinner. Get the recipe now!
Ingredients
For the salad:
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450 g large raw shrimp (peeled and deveined)
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140 g arugula (about 5 big handfuls)
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200 g cherry tomatoes (halved)
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1 small red onion (thinly sliced)
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60 g Parmesan cheese (shaved)
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50 g toasted pine nuts or walnuts
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3 cloves garlic (minced)
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2 tbsp olive oil (for cooking shrimp)
For the dressing:
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1 lemon, juiced (about 3 tbsp)
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3 tbsp extra virgin olive oil (for dressing)
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1 tsp Dijon mustard
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0.5 tsp honey or maple syrup
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Salt and black pepper (to taste)
