Shrimp and Arugula Salad

Shrimp and Arugula Salad

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

The perfect summer salad for a relaxed get together with friends, this dish is full of vibrant tastes and color.


  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves
  • 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 sea salt, divided
  • 1 pound raw shrimp (21-25 per pound), peeled and deveined, tails removed if desired
  • 2 cups herb-garlic croutons
  • Freshly ground pepper to taste
  • 1/2 cup grated Asiago cheese


  1. In a small bowl, add 3 tablespoons of the oil, the lemon juice, vinegar, mustard and 1/4 teaspoon salt and whisk until combined.
  2. Place the arugula, basil, corn and tomatoes in a large salad serving bowl and then pour over all but 1 tablespoon of the vinaigrette and toss to combine.
  3. Place the remaining 1 teaspoon of oil in a large sauté pan over medium-high heat.
  4. Sprinkle the shrimp with the remaining 1/4-teaspoon salt and add to the pan. Sauté for 3-1/2 minutes and then remove the pan from heat.
  5. Add the remaining 1 tablespoon of vinaigrette to the shrimp, stir to coat, and then add the shrimp to the salad.
  6. Sprinkle the salad with the cheese and croutons, and serve immediately.

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