American•healthy
Arugula Salad with Shrimp
This fresh and flavorful arugula salad is topped with sautéed shrimp, sliced fennel and creamy white beans.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound shrimp (raw, peeled and deveined )
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 6 cups baby arugula
- 2 cups white beans (drained and rinsed, such as cannellini)
- 1 fennel bulb (cored and thinly sliced)
- 1/2 cup onion (thinly sliced)
- 1/4 cup lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 1
In a medium bowl, toss together raw shrimp with next five ingredients (brown sugar through cayenne). Heat a large non-stick skillet over medium-high heat and spray with cooking spray. Add shrimp to pan in single layer and saute until pink, about 3 minutes. Flip shrimp and cook on other side additional 3 minutes; remove from heat.
- 2
In a large bowl, toss together arugula with beans, fennel, onion, lemon juice, olive oil, salt and pepper. Add shrimp before serving.