Arugula salad with shrimps. Salads with arugula and shrimp - five best recipes

Cooking method

Heat up a frying pan by adding olive oil to it. Peel the garlic clove, cut it in half. Fry over low heat until golden brown. Take out the garlic.

Fry the shrimp in garlic olive oil, salting them a little. You need to fry on each side for a minute, no more, otherwise the meat will become “rubber”. It is better to initially buy boiled-frozen shrimp in the store, pre-peeled. It is enough to pour the semi-finished product for a few minutes with hot water, and the seafood will be ready for further cooking. If you decide to use fresh seafood for cooking, then first you need to wash, peel, boil, and then fry.

Prepare salad dressing. To do this, in a bowl, mix 3 tablespoons of olive oil, a spoonful of balsamic vinegar, salt. Whisk the ingredients together, adding a little lemon juice if desired.

Wash the arugula. Dry it with a towel. Arrange the arugula on a plate in random order. Salt, pour over the oil and balsamic vinegar sauce, mix.

Put the fried shrimp on the arugula.

Wash cherry tomatoes. Cut them in half. Decorate the salad with cherry tomatoes.

Cut the parmesan into thin slices or grate on a coarse grater, spread on top. The salad is ready, you can serve it.

It is important to note that a warm salad with arugula and shrimp will be an excellent dish for a romantic dinner, because this plant is considered a real aphrodisiac. Treat yourself and your soulmate with a low-calorie delicious dish. Bon appetit!

Shrimp and arugula, the most popular combination of seafood with vegetables, but few people know that there are more than 40 varieties of this salad.

Most often, a salad with shrimp and arugula is prepared in the Mediterranean - that is where his homeland is. Salad with arugula and shrimp recipe is very popular in Italy, where cheese and olives are traditionally added to the salad.

Salad dressing with arugula and shrimps

The traditional arugula and shrimp salad dressing is made from excellent cold-pressed olive oil with the addition of herbs, herbs and spices. The most popular dressing is olive oil with lemon juice and cumin, basil and garlic. To prepare this sauce you will need:

• - 2 tablespoons (or 50 grams) of olive oil;
• - 1 teaspoon (full) of lemon juice;
• - a pinch of dried basil;
• - some cumin seeds;
• - 1/2 small clove of garlic

Mix oil with lemon juice thoroughly, using a fork, add basil and cumin, chopped garlic. This sauce should be seasoned with salad arugula cherry shrimp pine nuts.

Taste of Sicily

To prepare the dressing for salad with arugula and shrimp in Sicilian style, you need to take:

• - 4 tablespoons of natural olive oil;
• - 4 mint leaves;
• - a teaspoon of dried ginger;
• - a pinch of dried thyme;
• - a whisper of parsley.

First you need to chop the mint and parsley, mix the greens with oil and spices in a deep cup, you can lightly salt the sauce and pour over the salad. The arugula and shrimp salad dish recipe implies the use of the traditional oil sauce with spices, and no mayonnaise! That is why the salad is light and not harmful to the waist, as is customary in Italy.

Salad with arugula, shrimps and pine nuts

When the traditional Italian salad with king prawns and arugula became popular in Russia, the chefs began to add some purely Russian ingredients, such as green radish and pine nuts. So, it will become even tastier if you add nuts to it. To prepare the salad you will need:

• - 200 grams of chitin-free shrimp;
• - 100 (small bunch) grams of arugula;
• - 10 cherry tomatoes;
• - 60 grams of hard cheese;
• - a handful of pine nuts;
• - a pinch of thyme and basil;
• - 50 grams of odorless vegetable oil;
• - salt to taste.

A detailed description of arugula salad with shrimp recipe with a photo will help you prepare the dish correctly. First, the peeled shrimp must be cooked until cooked and each shrimp cut with a knife lengthwise (in half). Cherry tomatoes also need to be carefully cut into halves, the cheese must be grated or finely chopped with a knife. The arugula also needs to be finely chopped. From oil, herbs and salt, you need to prepare a dressing.

Put all the ingredients in a saucepan or in a salad bowl, season with salad dressing with arugula and shrimp, add pine nuts and mix. That's it, the salad with arugula, shrimp and pine nuts is ready to serve. Salad with king prawns and arugula is prepared in exactly the same way, but only the prawns are chosen differently - royal ones.

Not bitter radish

You can diversify the salad with arugula and shrimp by adding fresh green radish to it. To do this, you need to peel it from the dark green peel, grate it on a coarse grater and add it to arugula and shrimp. For such a salad, you need to take:

• - 200 grams of canned shrimp;
• - 1 green radish of medium size;
• - 50 grams of arugula;
• - 1 tablespoon of pine nuts;
• - 1 tablespoon chopped walnuts;
• - 5 cherry tomatoes.

This salad is good for serving on the festive table, as well as. But this original salad is prepared very simply, just grind all the ingredients and season with traditional oil dressing.

All variations of shrimp salad with arugula are very tasty, light and non-caloric. Such salads can be allowed even with a healthy or dietary diet - they do not contain mayonnaise and fatty foods. Salad with pine nuts turns out to be hearty, like, but lighter and more dietary.

Cooking method

Heat up a frying pan by adding olive oil to it. Peel the garlic clove, cut it in half. Fry over low heat until golden brown. Take out the garlic.

Fry the shrimp in garlic olive oil, salting them a little. You need to fry on each side for a minute, no more, otherwise the meat will become “rubber”. It is better to initially buy boiled-frozen shrimp in the store, pre-peeled. It is enough to pour the semi-finished product for a few minutes with hot water, and the seafood will be ready for further cooking. If you decide to use fresh seafood for cooking, then first you need to wash, peel, boil, and then fry.

Prepare salad dressing. To do this, in a bowl, mix 3 tablespoons of olive oil, a spoonful of balsamic vinegar, salt. Whisk the ingredients together, adding a little lemon juice if desired.

Wash the arugula. Dry it with a towel. Arrange the arugula on a plate in random order. Salt, pour over the oil and balsamic vinegar sauce, mix.

Put the fried shrimp on the arugula.

Wash cherry tomatoes. Cut them in half. Decorate the salad with cherry tomatoes.

Cut the parmesan into thin slices or grate on a coarse grater, spread on top. The salad is ready, you can serve it.

It is important to note that a warm salad with arugula and shrimp will be an excellent dish for a romantic dinner, because this plant is considered a real aphrodisiac. Treat yourself and your soulmate with a low-calorie delicious dish. Bon appetit!

A variety of salads with spring greens are very useful for those who follow their figure. Italian herbs - arugula, basil, oregano - add a unique flavor to the dish. And seafood is nutritious, tasty and looks beautiful in cold appetizers. Let's whip up, or rather, in ten minutes, we will build an original and fashionable salad with arugula and shrimp.

It doesn't take much to make it. Take a little bit of cheese for sprinkling (ideally Parmesan, but you can choose any other hard variety instead), olive oil for dressing, black pepper and salt. Well, of course, you will need arugula with shrimp.

The latter can be either peeled, boiled, frozen, or fresh, unpeeled.

True, in the second case, you will have to tinker with small arthropods - boil them and clean them (you can fry them in oil and throw them on a paper towel to drain excess fat).

Frozen seafood is enough just to pour boiling water and decant the water.

My arugula, tear into separate leaves and put in a salad bowl. On top we lay the tomatoes, cut into halves (if large enough, then into quarters). On a green-red variety, spread pale pink shrimps and sprinkle with grated cheese. We prepare dressing in a separate bowl: for this, a couple of tablespoons of vinegar and olive oil are beaten with a fork with pepper and salt until an emulsion is obtained. We sprinkle our Arugula with Shrimp salad with it just before serving, so that the grass does not lose its crispy freshness.

If desired, such a dish can be supplemented with a small avocado, but then you also need lemon juice. An exotic fruit should be cut into thin strips and sprinkled with lemon to soften. Otherwise, this salad with arugula and shrimp is prepared similarly to the previous recipe. In order to please not only the stomach, but also the eyes, you can not mix the ingredients before serving. Cover the bottom of a serving dish with arugula, put cherry tomatoes on it, then avocado, and seafood on top. Cheese is not necessary - let there be a riot of colors. Drizzle with lemon, vinegar, oil and enjoy.

Salad with arugula and shrimp can be changed indefinitely. For example, you can add orange notes in the form of fresh paprika. Wash the pod of bell pepper, clean it from the seeds, cut it and find a place for it above the cherry tomatoes and under the seafood. Coarsely ground cashews will give a special charm to this dish, which should be sprinkled on a ready-made salad. If you prefer, you can use them in their entirety. This recipe also works if you do not have pure arugula, but a salad mix of Italian herbs (for example, along with radicchio, frisse, iceberg).

You can make a salad with arugula and shrimp more tasty and fragrant if you take the trouble to tinker with raw arthropods. Of course, it is much easier to buy a bag of boiled and peeled seafood, but let's remember this recipe as a festive option. Finely chop one or two cloves of garlic, fry in vegetable oil, when browned, add seafood, at the end of the heat treatment process, add soy sauce, let it soak. Salad in water with salt and dill will give a special charm. The bundle can not be cut, but put entirely. It is needed only for the smell, it is thrown away after cooking.

Recently, healthy eating has replaced heavy meals with fatty meats and mayonnaise. They are replaced by fresh salads with an abundance of vegetables, seafood, lean meats and dressings based on olive oil and lemon juice. Salad with arugula and shrimp just the same belongs to a healthy menu. All ingredients retain their benefits due to the absence of deep heat treatment, and the addition of vegetable oil helps to absorb vitamins and minerals 20% more efficiently.

Tip: “Olive oil and citrus dressings will make the dish elegant and festive. Such salads can act as a separate dish, or as an addition to rice and noodles.

Below is a classic salad recipe.

Foundation products:

• Arugula (100 - 150 g).
• Shrimps (300 - 350 g).
• "Cherry" (8 - 10 pcs.).
• Hard cheese, fat content from 45 to 55% (50 g).
• 1 small clove of garlic;
• Pine nuts (25 pcs.).

Filling Ingredients:

• Unrefined olive oil (3 tablespoons).
• Soy sauce (10 g).
• Lemon (1 - 2 slices).
• Honey (1 teaspoon).

Cooking steps:

1. Rinse the arugula with cool water and lay out on a cotton or paper towel. After the water drains, place it on a plate in the form of a careless slide.
2. After washing the tomatoes, cut them into two parts and place on the already existing layer of arugula.
3. Prepare the shrimp for frying, cleaning them of all excess. Grease the pan with olive or sunflower oil. Then fry the shrimp with minced garlic for about 5 minutes.
4. Gently place the cooked shrimp on top of the salad base.
5. After grating the cheese on a coarse grater, spread it evenly over the surface of the dish.
6. Dress the salad and add the nuts. Crush them or not - decide for yourself, as this recipe assumes their presence as a decoration.

Dressing recipe: In a small bowl or in a regular bowl, mix olive oil and honey. When the last ingredient has melted, add soy sauce and lemon. Use a whisk to stir, with it the mixture will turn out homogeneous and it will be better to soak the salad.

Tip: “For those who do not like olive oil dressings, it would be appropriate to replace virgin oil with refined oil.”

Arugula and sea cocktail

This recipe appeared as a modification of the first version. It consists of several types of seafood, citrus and spices. Seafood goes well with each other, so dishes with them give the hostess room for imagination. A whole kaleidoscope of flavor right on your plate!

Tip: “You don’t need to cut the arugula, in extreme cases, you can tear it with your hands.”

All products that the recipe describes are components of an ideal diet for the prevention of diseases of the cardiovascular system.

Ingredients for 4 servings:

• Shrimps (you can buy already boiled and peeled) - 200 g.
• Squids - 150 g.
• Oranges - 4 pcs.
• Arugula (fresh) - 150 g.
• Garlic - 1 clove.
• Walnuts or hazelnuts - 10 pcs.
• Olive oil - 20-3 ml.
• Sugar - half a teaspoon.
• Cucumber (fresh) - 1 pc.
• Salt.
• Black pepper.
• Thyme (optional)

Dressing recipe:

Place the juice of two oranges in a pan and evaporate until a third of the original volume remains. Without turning off the heat, add a little salt and sugar.

Remove the pan from the stove, cool and start pouring in the olive oil, stirring constantly. The flavor of the dressing should be sweet and sour. The liquid consistency of the hot mixture should thicken slightly after cooling.

Cooking steps:

1. Prepare seafood as described in the recipe: thaw frozen (24-48 hours) shrimp and squid.
2. Peel shrimp, squid - free from tentacles and skins. Those who bought ready-made shrimp fillets do not need this step.
3. Cook food separately for 5-7 minutes over medium heat. It is better to put food in boiling water.
4. Throw everything cooked in a colander and let drain. In order to maximize the glass liquid, periodically stir the contents of the colander.
5. Cut the finished squid into thin strips and add salt and spices.
6. Rinse shrimp with cold water and dry well. You can use paper towels. This step is important as excess liquid can ruin the consistency of the dressing.
7. Finely chop or grate the garlic.
8. Wash and dry the arugula.
9. Heat up a frying pan and brush it lightly with olive oil. When the oil is hot, put the squids in the pan and lightly fry them. Readiness is indicated by the loss of transparency.
10. Having updated the oil, we begin to brown the shrimp with chopped garlic.
11. Mix ready-made seafood in a bowl, pour half of the available dressing and leave for half an hour. Stir every 10 minutes.
12. Peel 2 oranges, cut into medium cubes and place in a salad bowl.
13. Wash and cut the cucumber into thin strips and add it to the orange.
14. Pour seafood over oranges and cucumber, add arugula and the rest of the dressing.
15. Mix all ingredients thoroughly.
16. Put the finished salad on a beautiful dish, add coarsely detailed nuts.
17. Season with pepper or thyme.

Tip: “It’s better to eat a salad right away to get the most out of it.”

Tip: “It is better to buy ready-made frozen shrimp;

• The best way to defrost seafood is to put it in the refrigerator. This will save the juice.
• It is important to pour the warm dressing over the squid and shrimp and allow the mixture to cool completely naturally.
• If oranges are too sweet, add a minimum of sugar or a couple of drops of lemon juice.
• For the main product, you can take any combination of seafood, or purchase a Sea Cocktail set.

There are several recipes in which pickled seaweed is also added to such a salad. It is important to rinse it very well and let the water drain to get rid of sand, debris and excess salinity. Pieces that are too long can be cut.