Shrimp and Arugula Salad
Buttery pan-seared shrimp over peppery arugula with lemon and garlic, a sophisticated yet simple lunch that feels like a restaurant dish.
20minutes
2servings
280calories
32gprotein
$3.20per serving
Ingredients (serves 2)
- 1 lb shrimp
- 4 cups arugula
- 1 lemon
- 3 cloves garlic
- 3 tablespoons butter
- 1/4 cup cherry tomatoes
- 1 tablespoon olive oil
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Pat shrimp dry and season with salt and pepper.
- 2
Mince garlic. Heat butter and olive oil in skillet over medium-high heat.
- 3
Cook shrimp until pink and cooked through, about 3 minutes per side.
- 4
Add garlic to pan and cook for 30 seconds until fragrant.
- 5
Juice half the lemon and add to shrimp, tossing to coat.
- 6
Arrange arugula on plate, top with shrimp and halved cherry tomatoes, drizzle with pan sauce.
