Arugula Salad with Shrimp
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- Total time
- 19 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 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
Steps
- 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.
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