A scrumptious salad is the perfect way to begin any meal. This simple recipe combines peppery arugula, fresh parsley and plump shrimp. Drizzle it with some of my amazing lemon & honey vinaigrette. You might also consider this dish for a light but satisfying lunch. Smart Recipes, American Recipes, Seafood Recipes, Recipes Seafood American Arugula and Shrimp Salad With Lemony Vinaigrette Arugula and Shrimp Salad With Lemony Vinaigrette Recipe | CHEFBear.net PT30M Serves 4 5 Cups Water 43/64 Tablespoons Sea Salt 1/4 Teaspoon Freshly Ground Black Pepper 1 Pounds Fresh Shrimp 1/2 Large Lemon 1/2 Tablespoon Honey 1/8 Cup Extra-Virgin Olive Oil 4 Cups Baby Arugula 1/4 Cup Fresh Parsley In a medium stockpot, bring 6 cups of water, 1 tablespoon of salt and pepper to a boil. Meanwhile, prepare an ice bath with 2 cups ice and 4 cups cold water. Stir in the shrimp to the boiling water, and cook for 2 minutes. Drain well and transfer to the prepared ice bath for at least 5 minutes to completely chill and halt the cooking process. Drain and dry the shrimp in a clean towel. In the bowl of a food processor, combine the lemon juice, zest, remaining salt and honey and pulse until smooth, slowly add the olive oil and continue to process until well incorporated. In a large bowl, combine the arugula, parsley and shrimp. Toss lightly to combine. Drizzle with lemon vinaigrette and toss lightly again before serving.

Arugula and Shrimp Salad With Lemony Vinaigrette

Arugula and Shrimp Salad With Lemony Vinaigrette Recipe


A scrumptious salad is the perfect way to begin any meal. This simple recipe combines peppery arugula, fresh parsley and plump shrimp. Drizzle it with some of my amazing lemon & honey vinaigrette. You might also consider this dish for a light but satisfying lunch.

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Recipe Information

Flavor Profile

American

Protein

Seafood

Category

Salads

Serves

4

Total Time

30 Minutes

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Ingredients

      • 5 Cups Water
      • 43/64 Tablespoons Sea Salt
      • 1/4 Teaspoon Freshly Ground Black Pepper
      • 1 Pounds Fresh Shrimp (Peeled & Deveined)
      • 1/2 Large Lemon (Zested & Juiced)
      • 1/2 Tablespoon Honey
      • 1/8 Cup Extra-Virgin Olive Oil
      • 4 Cups Baby Arugula
      • 1/4 Cup Fresh Parsley (Roughly Chopped)

Directions

  1. In a medium stockpot, bring 6 cups of water, 1 tablespoon of salt and pepper to a boil. Meanwhile, prepare an ice bath with 2 cups ice and 4 cups cold water.
  2. Stir in the shrimp to the boiling water, and cook for 2 minutes. Drain well and transfer to the prepared ice bath for at least 5 minutes to completely chill and halt the cooking process. Drain and dry the shrimp in a clean towel.
  3. In the bowl of a food processor, combine the lemon juice, zest, remaining salt and honey and pulse until smooth, slowly add the olive oil and continue to process until well incorporated.
  4. In a large bowl, combine the arugula, parsley and shrimp. Toss lightly to combine. Drizzle with lemon vinaigrette and toss lightly again before serving.



Nutrition & Cost Facts

Calories

194 kcal

Carbs

4 g

Fat

8 g

Protein

23 g

Cost Per Serving

$2.89

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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