Description
Shrimp and Arugula Salad with Parmesan
Caption: A refreshing and light salad that combines peppery arugula, juicy shrimp, and a hint of Parmesan for a delightful meal!
Ingredients:
For the salad:
4 cups fresh arugula
1 cup cherry tomatoes, halved
12 large shrimp, cooked and peeled
1/4 cup grated Parmesan cheese
For the dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions:
Prepare the shrimp:
If not pre-cooked, sauté the shrimp in a pan with a little olive oil, salt, and pepper for 2-3 minutes per side until pink and fully cooked.
Mix the dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper. Adjust seasoning to taste.
Assemble the salad:
In a large bowl or on a serving plate, arrange the arugula as the base. Top with cherry tomatoes and cooked shrimp.
Add the Parmesan and dressing:
Sprinkle grated Parmesan cheese over the salad and drizzle with the prepared dressing. Toss gently to combine.
Serve and enjoy:
Serve immediately as a light main course or as a side dish for a larger meal. Pair with crusty bread for extra satisfaction.
This shrimp and arugula salad is simple, elegant, and packed with fresh flavors—perfect for a quick lunch or dinner!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your shrimp are patted dry. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 2-3 minutes per side until opaque. Transfer to a plate to cool slightly. While the shrimp cool, make the dressing by vigorously whisking the olive oil, lemon juice, and Dijon mustard in a bowl until fully emulsified. Season to taste. In your serving bowl, layer the arugula, then the halved cherry tomatoes. Arrange the warm shrimp on top. Finally, sprinkle with Parmesan and drizzle with dressing just before serving to keep the arugula crisp.
Serving Suggestions
This versatile salad shines in multiple settings. For a complete light meal, serve with a slice of crusty sourdough or a warm baguette to soak up the dressing. To make it more substantial, add a side of quinoa or creamy white beans mixed into the greens. For a dinner party, present it as an elegant starter on individual chilled plates. A glass of crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the citrus and peppery notes.
How-to Summary
Quick summary: Cook shrimp with salt and pepper. Whisk oil, lemon juice, and mustard for dressing. Layer arugula, tomatoes, and shrimp in a bowl. Top with Parmesan, add dressing, toss gently, and serve immediately.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, for ultimate convenience. Thaw them completely and pat dry. You can briefly sauté them in a warm pan with a touch of oil to refresh their flavor and texture before adding to the salad.
What can I substitute for arugula? Baby spinach or mixed spring greens are excellent alternatives. For a different peppery kick, try watercress.
How can I make this salad ahead of time? Prep components separately. Store cooked shrimp, washed greens, and dressing in airtight containers in the fridge for up to a day. Assemble and dress just before serving to prevent wilting.
Is there a dairy-free alternative to Parmesan? Nutritional yeast can provide a savory, cheesy flavor. For texture, try shaved dairy-free almond or cashew-based “Parmesan” cheese.
Can I add other ingredients? Absolutely. Sliced avocado, toasted pine nuts, shaved red onion, or fresh herbs like basil or dill would be delicious additions.
Common Mistakes to Avoid
- Overcooking the shrimp: This makes them rubbery. Cook just until they turn pink and opaque.
- Dressing the salad too early: Arugula wilts quickly. Always add the dressing at the last moment.
- Using warm shrimp on the greens: Let cooked shrimp cool for a few minutes so the residual heat doesn’t wilt the arugula.
- Not emulsifying the dressing: Whisk vigorously or shake in a jar to combine the oil and lemon juice fully, preventing a separated, oily dressing.
Conclusion
This Shrimp and Arugula Salad is a testament to how simple, quality ingredients can create a restaurant-worthy dish at home. Its perfect balance of peppery greens, succulent protein, sharp cheese, and zesty dressing makes it a foolproof choice for any occasion. By following the step-by-step guide and avoiding common pitfalls, you can consistently prepare a refreshing, flavorful, and satisfying meal in minutes. Enjoy the process and the delicious result!