Caesar with arugula and shrimp. Arugula salad with shrimp

And arugula. For its light and unique taste, it is loved by many gourmets. Today there are many interpretations of such a snack. Thanks to minimal processing of ingredients, the salad is very healthy. This is why he is so loved by adherents of healthy eating.

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Salad with shrimp and arugula, cherry tomatoes and cheese

Gourmets will especially like the salad with shrimp and arugula with the addition of cherry tomatoes and hard Parmesan cheese. All products in the appetizer perfectly complement each other in their taste. In addition, they are in good harmony in chemical composition. This delicious salad can be prepared for breakfast as a light snack. It can also be served as an addition to main dishes.

Ingredients

shrimp (preferably medium size) – 500-600 g;
arugula – 1 small bunch;
Parmesan cheese - 50 g;
cherry tomatoes – 400 g;
ground black pepper and salt to taste.

For refueling:

olive oil;
balsamic vinegar.

If you don't have balsamic vinegar on hand, you can substitute apple cider vinegar.

How many calories?

Step-by-step instruction

Peel the shrimp from the head, shell, intestinal vein (it is better to leave the tail, this makes the product look more impressive).
Add olive oil to a heated frying pan and fry the seafood (shrimp should not be stewed; it is recommended to keep them on high heat for no more than 3 minutes).
Cut the cherry tomatoes and cheese into equal sized pieces.
Tear the arugula leaves with your hands.
Add pepper and salt to the prepared salad.
Mix olive oil and vinegar, season the salad formed in a plate with sauce.

The finished dish can be served in a shallow dish. It is better to choose a salad bowl in light colors. This will highlight all the variety of colors.

Photo gallery

Salad with arugula, shrimp and avocado

A dish with shrimp, arugula and avocado can be the highlight of any feast. The appetizer will diversify the boring menu and delight you with an abundance of colors. This delicious salad will especially appeal to the female half, since its components contain a minimum of calories.

Ingredients

shrimp – 500 g;
1 bunch of arugula leaves;
ripe avocado – 1-2 pcs.;
cherry tomatoes and Parmesan cheese - 100 g each;
pine nuts – 10 g;
lime - 1 pc.;
spices - to taste.

For refueling:

balsamic vinegar – 10 ml;
soy sauce – 10 ml;
olive oil – 40 ml.

If you don’t have lime in your kitchen, you can safely replace it with lemon.

How many calories?

Step-by-step instruction

Rinse thoroughly and then dry the arugula leaves to remove any moisture.
Remove the head, shell and entrails of the shrimp.
Remove the skin from the avocado and cut it into small cubes.
To prevent the avocado from changing its color, pour lemon juice over it.
Cut the tomatoes in half and cut the Parmesan into thin slices.
Remove the zest from the lime and squeeze its juice into a separate container.
Fry the shrimp over high heat for 3 minutes.
Prepare a dressing from lime juice, soy sauce and balsamic vinegar.
Start presenting the dish on the plate.

To make the prepared dish look impressive on the table, you need to evenly distribute arugula leaves on the bottom of the dish. Place fried shrimp, parmesan and tomato slices in the center of the composition. The salad is generously poured with the sauce prepared in advance, and then decorated with pine nuts.

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Salad with arugula, shrimp, melon and watermelon

An unusual interpretation is a salad with the addition of melon and watermelon to arugula and shrimp. The dish has a spicy, sweetish taste and can be served as a dessert on a festive table. Children especially loved it for its bright appearance and unusual combination of ingredients.

Ingredients

shrimp – 400-500 g;
arugula leaves – 150 g;
watermelon and melon – 250 g each;
greens - 1 small bunch.

For refueling:

balsamic vinegar – 30 ml;
olive oil – 100 ml;
honey - 2-3 tbsp. spoons;
spices - depending on preference.

For the salad, you need to choose dense varieties of melon with aromatic pulp. In the finished dish, the melon should release a small amount of juice. Otherwise, the presentability of the dish will be lost.

How many calories?

Step-by-step instruction

Soak the arugula in cold water and leave for 10 minutes.
Prepare shrimp for frying (rinse under water and remove excess).
Finely chop the greens.
Mix shrimp with chopped herbs, add spices to them.
Fry shrimp with herbs in olive oil.
Cut watermelon and melon into oblong pieces.
Prepare the dressing by mixing honey, olive oil, vinegar and salt in a separate bowl.
Remove the arugula from cold water and dry with napkins.

The composition is laid out on the plate in stages:

First, spread the arugula in an even layer,
Then add pieces of watermelon and melon.
Shrimp are placed on top.
The dish is topped with balsamic dressing and served.

Photo gallery

Yulia Vysotskaya's video will tell you about preparing another variation of this wonderful salad.

Salad with arugula, shrimp and pine nuts

This dish has a spicy taste, is enriched with useful microelements and is easy to prepare thanks to the recipe with photos.

Ingredients

tiger shrimps – 12 pcs.;
arugula – 1 large bunch;
cherry - 100 g;
grapefruit – 2 pcs.;
pine nuts – 100 g.

For refueling:

olive and sesame oil – 40 ml and 10 ml, respectively;
balsamic vinegar -15 ml;
salt and spices.

Sometimes pineapple is substituted for grapefruit as an alternative.

How many calories?

Step-by-step instruction

Rinse arugula and fresh shrimp under water.
Clean the seafood and fry it in a frying pan with olive oil.
Remove the peel and white bitter film from the grapefruits and chop the cherry tomatoes.
Cut the fruit into medium pieces and set aside for a while.
Pour the grapefruit juice released during slicing into a separate bowl (it will be needed for the sauce).
Lightly toast the pine nuts in a dry frying pan.
Prepare the sauce by mixing sesame oil with olive oil, grapefruit juice and spices in a separate bowl.
Place arugula leaves beautifully in a presentation container, then shrimp, slices of grapefruit and cherry tomatoes.
Pour the sauce generously over the composition and sprinkle pine nuts fried in a frying pan on top.

Photo gallery

Salad with arugula and shrimp in French

One of the most delicious variations of this dish is considered to be a salad with arugula and shrimp in French. It goes well with white dessert wine and is a pleasant addition to a festive dinner. French arugula salad with shrimp is easy to prepare and requires minimal time.

Ingredients

arugula leaves – 80-100 g;
cherry tomatoes – 350-400 g;
large-sized shrimp – 10-15 pcs.;
parmesan - 50 g;
melon - a couple of slices;
champignons – 4-5 pcs.;
olive oil – 50 ml.

For refueling:

Dijon mustard – 1-2 tsp;
lemon juice – 2-3 tbsp. l.;
olive oil 50 ml;
salt and pepper to taste.

If you wish, you can diversify the recipe with finely chopped cilantro or parsley, as well as a few drops of liquid honey.

How many calories?

Step-by-step instruction

Cooking an original dish includes the following steps:

Rinse the arugula and shrimp under running water.
Dry the arugula leaves and peel the shrimp.
Cut the melon into small cubes, cut the cherry tomatoes in half and cut the mushrooms into thin slices.
Fry the shrimp over low heat, after salting and peppering them.
Cut a couple of slices of cheese (you can grate it on a fine grater).
Prepare the dressing - mix oil, lemon juice, mustard and spices in a separate bowl and bring until smooth.
Place arugula leaves, pieces of melon, fresh tomatoes and mushrooms in a pre-prepared container. Place fried shrimp and pieces of cheese on top.
Then pour the prepared sauce over the dish.

If desired, the composition can be thoroughly mixed for greater impregnation of all ingredients.

Arugula salad is a simple and healthy replacement for high-calorie and heavy holiday snacks. There are a huge number of variations of this wonderful dish, suitable for a family feast, a business meeting, or a romantic dinner. The main and unchanged ingredients remain, of course, fresh seafood and vigorous greens.

Arugula salad with shrimp is light and low in calories

Ingredients:

arugula 100 g;
shrimp 500 g;
olive oil 4 tablespoons;
lemon juice 4 tablespoons;
salt to taste;

Immerse the shrimp in boiling salted water for 3 minutes. Then drain in a colander, rinse with cold water and remove shells. Place the tender meat in a separate bowl, pour in lemon juice and leave for a while. Tear the arugula with your hands (the knife will begin to oxidize and quickly lose its appearance), place it in a salad bowl. Drain the shrimp and add them to the greens. Making the dressing for this salad is very simple: mix the remaining lemon juice and olive oil, add salt and pepper. The salad should be dressed just before serving.

Arugula with shrimp, cherry tomatoes and Parmesan cheese

Arugula with shrimp, cherry tomatoes and Parmesan cheese is an excellent replacement for heavy holiday appetizers

Ingredients:

large shrimp - 300 g;
arugula;
Cherry tomatoes;
Parmesan cheese 50 g;
olive oil 4 tablespoons;
1 clove of garlic;
salt.

Cut a clove of garlic into several pieces and fry in olive oil, after which we remove the garlic. Fry thawed and peeled shrimp in garlic oil - no more than a minute, otherwise they will become tough and rubbery. Cut the tomatoes into halves. Thinly slice the Parmesan or grate it on a special cheese grater. Mix olive oil, balsamic and salt until smooth. Place washed and well-dried arugula on a plate and season with sauce. Place shrimp and tomatoes on top and sprinkle with cheese. Salad ready!

Arugula with tiger shrimps and avacado

Arugula with tiger shrimps and avacado is suitable for any feast

Ingredients:

tiger shrimps 10 pieces;
arugula 80 g;
avocado 200 g;
Parmesan cheese 60 g;
pine nuts 10 g;
flower honey – 20 g;
lime 1 piece;
soy sauce – 10 ml;
balsamic cream 10 g;
olive oil 35 ml;
salt to taste;
ground black pepper to taste.

We wash and dry the arugula, remove the zest from half the lime and squeeze out the juice. Whisk together the butter, lime zest and juice, balsamic cream, honey and soy sauce. Peel the avocado and cut into large cubes. Cut the cherry in half and the parmesan into thin slices. Fry the tiger prawns in boiling olive oil for 2-3 minutes, add salt and pepper. Place the arugula on a plate, top with shrimp, Parmesan and cherry tomatoes, season with sauce, and sprinkle with pine nuts. Everything is ready - you can serve!

Salad with arugula and shrimp in French goes well with white wine

Ingredients:

arugula leaves 70 g;
cherry 12 pieces;
2 slices of juicy melon;
small champignons 4 pieces;
large peeled shrimp 12–14 pieces;
grated Parmesan 1 tablespoon;
olive oil 130 ml;
lemon juice or white wine vinegar 3 tablespoons;
Dijon mustard 1.5 teaspoons;
salt to taste;
ground black pepper to taste.
Optional:
1 small clove of garlic, passed through a press;
a few drops of liquid honey;
a pinch of finely chopped cilantro or parsley.

Wash and dry the arugula. Cut the melon into cubes, raw champignons (they must be very fresh) into thin slices. Raw champignons are not only possible, but also necessary - they contain a huge amount of protein and selenium necessary for our body. Just remember to choose the freshest mushrooms and wash them well. Clean the shrimp and quickly fry them in olive oil. Mix all the dressing ingredients: oil, juice, mustard, garlic, honey and herbs. Season the mixture with salt and pepper to taste. By the way, this sauce can be stored in the refrigerator for up to three days! Place arugula, melon, mushrooms, shrimp and tomatoes on a plate. Mix everything well and pour over the dressing. The salad goes well with white wine and pleasant company.

Light salad of arugula, shrimp and grapefruit

Arugula, shrimp and grapefruit - low-calorie salad

Ingredients:

grapefruit 1 piece;
lemon 1 piece;
king prawns 150 g;
handful of arugula;
olive oil 2 tablespoons;
garlic 1-2 cloves;.
walnuts 3-4 pieces;
salt, pepper mixture to taste.

Add finely chopped garlic, salt and pepper to a mixture of olive oil and the juice of half a lemon. We clean the shrimp from the head, shell and intestinal vein, and lower it into boiling salted water for 2-3 minutes. Pour the dressing over the shrimp. Peel the grapefruit and remove membranes, divide the pulp into small pieces. Peel, finely chop and dry the walnuts in a frying pan. All that remains is to lay out and serve the salad - sprinkle grapefruit and shrimp on the arugula, pour in the dressing and sprinkle with nuts. Bon appetit!

Gourmet arugula salad with goat cheese

Ingredients:

1 medium bunch of arugula;
peeled shrimp 200 g;
avocado 1/2 piece;
cherry tomatoes 100 g;
balsamic vinegar 1 tablespoon;
olive oil 1 tablespoon;
olives;
goat cheese;
lemon juice 1 tablespoon;
salt to taste;
ground black pepper to taste.

Wash and place the arugula on the dishes. We clean the shrimp, sprinkle with oil and lemon juice, salt and pepper. Fry the shrimp in a frying pan for 1-2 minutes until the color changes. Place seafood on a plate with arugula. Peel the avocado and cut into cubes, mix with salad. Add whole olives. Cut the goat cheese into thin slices and cut the cherry tomatoes in half. Mix all the ingredients. Now prepare the dressing: combine lemon juice, balsamic vinegar and olive oil. Pour dressing over the salad. Bon appetit!

A variety of salads with spring greens are very useful for those who watch their figure. Italian herbs - arugula, basil, oregano - add a unique aroma to the dish. And seafood is nutritious, tasty and looks beautiful in cold appetizers. Let's quickly, or rather, in ten minutes, create an original and trendy salad with arugula and shrimp.

You don't need too much to prepare it. Let's 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 place them on a paper towel to drain excess fat).

Frozen seafood simply needs to be poured with boiling water and the water drained.

Wash the arugula, tear it into separate leaves and place in a salad bowl. Place tomatoes on top, cut into halves (if large enough, then into quarters). Place pale pink shrimp on the green-red variety and sprinkle with grated cheese. In a separate bowl, prepare the dressing: to do this, beat a couple of tablespoons of vinegar and olive oil with a fork with pepper and salt until an emulsion is obtained. We sprinkle it on our Arugula with Shrimp salad just before serving so that the herb does not lose its crispy freshness.

If desired, this dish can be supplemented with a small avocado, but then you also need lemon juice. The 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 don’t have to mix the ingredients before serving. Cover the bottom of a serving dish with arugula, place cherry tomatoes on it, then avocado, and seafood on top. No need for cheese - let there be a riot of colors. Drizzle with lemon, vinegar, oil and enjoy.

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

You can make a salad with arugula and shrimp more tasty and aromatic if you give yourself the trouble to tinker with raw arthropods. Of course, it’s much easier to buy a package of boiled and cleaned seafood, but let’s remember this recipe as a holiday option. Finely chop one or two cloves of garlic, fry in vegetable oil, when browned, add seafood, at the end of the cooking process add soy sauce, let soak. Water with salt and dill will add a special charm to the salad. You don’t have to cut the bunch, but put it in whole. It is needed only for the smell; it is thrown away after cooking.

Any greens perfectly refresh the taste of usual salads. The herb called arugula is especially tasty.

Traditionally it is mixed with fish products.

We will consider various combination options, leaving two components unchanged - shrimp and arugula.

Salad recipes with shrimp and arugula

With cherry tomatoes

This dish will delight lovers of clean, healthy eating. Juicy tomatoes, spicy herbs combined with the sweetish taste of tender shrimp are pleasantly complemented by a balsamic vinegar dressing.

The taste is completed with Parmesan and a dressing based on high-quality vegetable oil and balsamic vinegar. It gets along well with arugula, which has an interesting nutty flavor.

Step-by-step salad preparation:

Bon appetit everyone!

We invite you to watch a video recipe for preparing this salad:

With exotic pomelo

The citrus note of the exotic pomelo fruit will brighten the taste of a familiar dish. Fans of unconventional combinations will appreciate this “noble” taste.

Spicy herbs with their bitter-nutty taste give the salad a special charm. This dish with any other greens (iceberg or lettuce) will “sound” a little differently.

For 3-4 servings you will need the following products:

Shrimp – 400 gr.;
Bunch of arugula – 1 pc.;
Pomelo – 4 slices;
Jugas cheese – 50 gr.;
Fresh cucumber – 1 pc.;
Balsamic vinegar – 10 ml;
Extra Virgin Olive Oil – 3 tbsp. l.

You can easily organize an Italian dinner for the whole family! Don't believe me? Then keep it. You can prepare several options and organize a pizza fair.

The holidays are coming, but you are not at all ready for them? Haven’t even thought of a dish for the feast yet? No problem! Our website is your assistant! you will find a recipe for duck with apples, and then many more interesting recipes.

Have you tried making real cheesecake in your kitchen? This one will win you over!

Step-by-step preparation:

For dressing, mix balsamic, olive oil, coarse sea salt, black pepper, preferably freshly ground. Whisk slightly to form an emulsion;
Cut the washed cucumber into thin slices (use a vegetable cutter for this);
We free the pomelo from films and peels and disassemble it into slices;
Prepare shrimp according to instructions;
Mix arugula, cucumber, shrimp, pour dressing;
Transfer to a beautiful dish and sprinkle with grated jugas.

With avocado and nuts

The taste of this salad is richly creamy due to the avocado content in it. In addition, it is sprinkled with pine nuts on top. If you're counting calories, keep this in mind.

In this recipe, you can use any other greens - corn, romaine, iceberg, lettuce, in general, it's your choice.

Ingredients:

Arugula - a generous bunch;
Avocado – 1 pc.;
Shrimp – 400 gr.;
Cherry tomatoes – 4 pcs.;
Pine nuts – 25 gr.;
Parmesan – 50 gr.;
Juice of half a lemon;
Olive oil – 3 tbsp. l.;
Salt, pepper - to taste.

Step-by-step salad preparation:

Wash and dry the arugula;
Cut the avocado, remove the pit, remove the core with a spoon, then cut into small cubes;
Boil shrimp, peel, cool;
Wash the tomatoes, cut into halves;
To fill, squeeze the juice from half a lemon, mix with a fork with vegetable oil, salt, pepper;
Prepare plates for portioned serving, put arugula, boiled shrimp, and avocado cubes on top;
Garnish with cherry slices, drizzle with lemon dressing;
Sprinkle pine nuts on top.

Eat with your eyes closed in pleasure!

With mozzarella cheese

The recipe describes a traditional salad combination. Balls of the most delicate mozzarella pleasantly diversify the long-known taste.

This curd cheese goes well with tomatoes and basil. If it's not the season, you can use options such as lettuce, iceberg or even spinach in arbitrary proportions.

We will need:

Standard bunch of arugula;
Cherry tomatoes – 400 gr.;
Mozzarella cheese – 100 gr.;
Shrimp – 400 gr.;
Soy sauce – 2 tbsp. l.;
Olive oil – 2 tbsp. l.;
Mixture of peppers - to taste.

Let's prepare it like this:

Wash the arugula and dry it in a vegetable dehydrator;
We cook shrimp depending on the type, simply pour boiled water over boiled shrimp, cook raw shrimp according to the instructions, and peel them;
We take the mozzarella out of the brine; if the balls are small in diameter, leave them whole; if they are large, cut them into slices;
Mix soy sauce with oil;
Cut the tomatoes in half;
Assembly: place shrimp on a bed of arugula, mozzarella balls on top, decorate the salad with cherry halves on the sides, pour soy dressing;
Grind a mixture of peppers from a grinder on top.

Serve garnished with basil leaves.

Another recipe for cooking with mozzarella, only slightly modified:

Warm salad of arugula, shrimp and champignons

Warm salad should be served immediately after preparation. Take this into account when planning your time to receive guests.

The dish turns out to be quite satisfying. The role of a nourishing component in it is played by champignon mushrooms, rich in protein.

Arugula gives the salad a spicy, slightly nutty flavor. Therefore, it is not possible to replace it with other greens; the salad will lose its interesting taste.

But feel free to replace pine nuts with any other variety. Pistachios or cashews work well.

We will need:

Arugula – 80 gr.;
Champignons – 400 gr.;
Oil for frying mushrooms – 2 tbsp. l.;
Shrimp – 200 gr.;
Tomato – 1 pc.;
Parmesan – 50 gr.;
Half a lemon;
Salt pepper.

Step by step preparation:

Let's prepare the shrimp - boil them, peel them;
Wash and dry the arugula;
Wash the mushrooms thoroughly, clean them, cut them into slices;
We prepare the dressing from lemon juice, do not use oil, as the mushrooms will be fried;
Wash the tomato, remove the seeds and excess juice, cut into cubes;
Place the champignons in a heated frying pan, fry until golden brown, stirring, do not add salt! Otherwise, the mushrooms will release juice and there will be no golden brown crust;
We assemble quickly: put a layer of fried mushrooms on heated plates, fluff arugula on top, alternating with boiled shrimp, then tomato cubes, decorate with Parmesan.

Serve immediately and enjoy!

With sweet and sour apples

If it’s difficult to surprise you with gastronomic delights, try this salad.

Arugula has an interesting bitter taste and a light nutty aroma. It will perfectly highlight the vegetable and fruit components of the salad.

Therefore, spicy herbs in combination with sweet and sour apples and cheese are a worthy option for a gourmet. The salad is especially good with light dry white wine.

We will need:

Packet of arugula – 75 gr.;
Granny Smith apple – 1 pc.;
Tiger shrimps – 200 gr.;
Parmesan cheese – 50 gr.;
Balsamic vinegar – 2 tbsp. l.;
Cherry tomatoes – 2 pcs.

Usually arugula sold in a bag is ready to eat. Open the package and lay out the required amount;
Wash the apple, remove the core with a special device, cut into thin slices;
Pour boiling water over tiger prawns, cook for a few minutes from boiling time, drain, cool, peel;
Place 2-3 shrimp on a plate, place arugula, apple slices, and tomato halves on top of the shrimp;
Drizzle with balsamic vinegar, sprinkle with freshly ground pepper, and garnish with slices of Parmesan cheese.

The delicious salad is ready, invite your guests to the table!

Salads with greens are extremely popular among adherents of a healthy lifestyle and clean eating. Arugula contains only 25 kcal/100 g; it saturates well due to the large amount of fiber.

There are a great many variations of salads made from these greens. This universal herb, although it has a spicy, unusual taste, goes well with fish delicacies, vegetables, even fruits and citrus fruits.

The secret is in the correct refueling. If you cannot find balsamic vinegar, then you can replace it with a more affordable filling made from any vegetable oil, regular vinegar and mustard.

While you are thinking about which recipe from the above to prepare, we decided to offer you another interesting way to prepare this salad.

What’s unusual about it is goat cheese, but don’t be alarmed right away!

As a result, the result will be excellent, and the design will be excellent.

That's it, enough talk, let's take a quick look!

Salad with arugula and shrimp is an ideal combination of juicy and crispy greens with tender and appetizing shrimp. A treat for everyone who is watching their figure, because this salad is very low in calories and at the same time rich in vitamins and proteins.

Arugula is a herb that is widely used in Italian and Mediterranean cuisines. It gives dishes a unique taste and aroma, and it is also very useful for its vitamin composition. This product is very gentle and necessary for the body. Pairs perfectly with many vegetables, seafood, shrimp and even fruits. Most often in salads, arugula is mixed with other herbs, this makes it possible to diversify the dish.

Shrimp is no less useful product. Like all seafood, it is a delicacy and a storehouse of very healthy protein that the body needs.

These salads are seasoned with no less tasty and also healthy dressings based on olive oil, honey, soy sauce, and spicy spices. I propose to consider together possible options for preparing salads with arugula and shrimp.

How to prepare salad with arugula and shrimp - 15 varieties

The harmonious combination of citrus juices with tiger shrimp, arugula and pine nuts will not leave you indifferent at the festive table.

Ingredients:

Tiger shrimps - 300 gr.
Fresh arugula leaves - 1 bunch.
Pine nuts - 20 gr.
Lemon - 0.5 pcs.
Orange - 0.5 pcs.
Dry white wine - 20 ml.
Garlic - 1 clove.

Preparation:

Peel the shrimp from the shell (leave the tail) and fry in a frying pan, add salt, pepper and white wine. Then add finely chopped or crushed garlic.

Advice: if you use shrimp that have already been boiled in advance, cook them in a hot frying pan for no more than three minutes

Squeeze half an orange and a lemon, mix these juices, this will be the salad dressing. Wash and dry the arugula, place it on a plate and season with sauce. Add fried shrimp and sprinkle with pine nuts.

This salad is very simple and quick to prepare, but the result will exceed expectations.

Ingredients:

Ripe mango - 1 pc.
Peeled king prawns - 300 gr.
Arugula - 1 bunch.
Sesame - 1 tsp.
Balsamic sauce - 1 tbsp.

Preparation:

Place the already washed and dried arugula in a salad bowl.

Advice: choose medium-sized arugula without dark spots on the leaves.

Fry the shrimp in a hot frying pan with olive oil and spices to taste. Cut the mango into nice long slices and add to the salad. Sprinkle with sesame seeds and drizzle with balsamic sauce

This is the simplest and most classic way to prepare a salad. Ideal for a light dinner or lunch.

Ingredients:

Large peeled shrimps - 500 gr.
Arugula - 1 bunch.
Small or cherry tomatoes - 150 gr.
Fresh herbs - 1 bunch.
Soy sauce - 25 gr.
Olive oil - 50g.
Lemon - 0.5 pcs.
Salt, pepper - to taste.

Preparation:

Marinate the shrimp in soy sauce and fry in olive oil until cooked. Wash the cherry tomatoes under running water and cut in half. Wash the arugula and dry with a paper towel. Finely chop the fresh herbs. Combine all ingredients in a salad bowl and drizzle with lemon and olive oil. Bon appetit.

This salad is unique in its dressing; it is made on the basis of Sherry (Spanish fortified wine), thanks to which the taste will be excellent.

Ingredients:

Arugula leaves - 100 gr.
Radicchio salad - 100 gr.
Shrimp - 400 gr.
Extra virgin olive oil - 2 tbsp.
Salt, pepper - to taste.
Sherry vinegar - 2 tbsp.
Dry sherry - 50 ml.

Preparation:

Toss clean and dried arugula and radicchio leaves in a salad bowl. Fry the shrimp in a frying pan with olive oil, spices, sherry and sherry vinegar. Cook until the liquid has evaporated by about half. Place the shrimp on the salad and pour the sauce from the pan over it.

A very beautiful and bright salad with a delicate dressing.

Ingredients:

Peeled shrimp -300 gr.
Fresh arugula - 1 bunch
Cherry tomatoes - 10 pcs.
Parmesan cheese - 40 gr.
Pine nuts - 40 gr.
Garlic - 1 clove.
Extra virgin olive oil - 3 tbsp.
Lemon (juice) - 20 gr.
Honey (liquid) - 1 tsp.
Soy sauce - 3 tbsp.

Preparation:

Place clean and dried arugula on a plate, add cherry tomatoes cut in half. Fry shrimp with garlic in a frying pan and add them to the salad. Cut the parmesan into thin, beautiful slices and place on the salad.

For the sauce, mix soy sauce, olive oil, honey and lemon juice. Season the salad. Garnish with pine nuts.

An unusual and very harmonious combination of strawberries and shrimp will leave a pleasant aftertaste for a long time.

Ingredients:

Strawberries - 100 gr.
Peeled shrimp - 100 gr.
Butter - 20 gr.
Arugula - 1 bunch.
Mozzarella cheese - 50 gr.
Walnuts - 20 gr.
Olive oil - 1 tbsp.
Honey - 1 tsp.

Preparation:

Fry the shrimp with nuts in butter. Cut fresh strawberries and soft cheese into pieces. Combine arugula with shrimp, strawberries and cheese. Make a sauce based on olive oil and honey and pour it over the salad. Bon appetit.

A pleasant and light combination of spicy salad greens with vegetables and shrimp.

Ingredients:

Fresh arugula - 1 bunch.
Tomato - 2 pcs.
Cucumber - 2 pcs.
Shrimp - 100 gr.
Basil - 15 gr.
Olive oil - 1 tbsp.
Lemon juice - 1 tsp.
Spices - to taste.

Preparation:

Fry shrimp with garlic in a hot frying pan. Season them with spices to taste. Mix basil with arugula and place in a salad bowl, cut tomatoes and cucumbers into slices and add to the salad, and add shrimp. Season the salad with olive oil and lemon juice.

A very unusual combination of sweet pumpkin and spicy shrimp will delight your taste buds.

Ingredients:

Pumpkin - 200 gr.
Pumpkin seeds - 30 gr.
Peeled shrimp - 200 gr.
Arugula - 2 bunches.
Garlic - 2 cloves.
Spices - to taste.
Balsamic vinegar - 1 tbsp.
Olive oil - 2 tbsp.

Preparation:

Peel the pumpkin and cut it into small cubes. Marinate it in spices with olive oil and balsamic vinegar. Bake the pumpkin in the oven at 200 degrees for 20 minutes.

Fry garlic shrimp with olive oil in a frying pan.

For the sauce, mix olive oil with balsamic and spices.

Combine all ingredients and pour over sauce. Garnish with pumpkin seeds. Salad ready.

The most delicate combination of arugula and avocado will pleasantly surprise guests at the festive table.

Ingredients:

Fresh arugula - 1 bunch.
Peeled shrimp - 250 gr.
Avocado - 1 pc.
Parmesan cheese - 100 gr.
Pine nuts - 50 gr.
Lemon juice - 1 tbsp.
Olive oil - 3 tbsp.
Garlic 1 clove.
Spices - to taste.

Preparation:

Place dry and washed greens on a salad plate. Cut the avocado into cubes and add to the arugula. Add boiled and peeled shrimp. Grate the Parmesan cheese on a coarse grater and add to the salad. For the sauce, mix olive oil, lemon juice, squeeze out 1 clove of garlic, and season the salad. Sprinkle with pine nuts.

This salad looks very presentable, it’s not a shame to put it on the table, and it’s also very tasty.

Ingredients:

Royal peeled shrimps - 300 gr.
Ripe melon pieces - 2 slices.
Arugula - 2 bunches.
Cherry tomatoes - 100 gr.
Parmesan cheese - 30 gr.
Olive oil - 2 tbsp.
Wine vinegar - 1 tbsp.
Honey - 1 tsp.
Mustard - 1 tsp.
Spices - to taste.

Preparation:

Fry shrimp in olive oil. Cut the melon into small cubes and cut the tomatoes in half. For the sauce, combine: olive oil, honey, mustard and wine vinegar. Combine arugula with all ingredients and pour sauce over it. Spread Parmesan cheese on top.

A light and crispy salad mix combined with sesame oil dressing makes this salad uniquely tasty and aromatic.

Ingredients:

Iceberg lettuce - 100 gr.
Arugula - 100 gr.
Rodicio salad - 50 gr.
Cashew nuts - 30 gr.
Cherry tomatoes - 200 gr.
Peeled shrimp - 200g.
Egg - 1 pc.
Ground black pepper - to taste.
Sesame oil - 2 tbsp.
Lemon juice - 1 tbsp.
Mustard - 0.5 tsp.
Honey - 0.5 tsp.

Preparation:

Wash the salad mix thoroughly under running water, dry it, and place it in a salad dish, add cherry tomatoes cut in half, then add nuts, boiled and peeled shrimp and an egg.

For the sauce, combine sesame oil, lemon juice, salt, pepper, mustard and honey. Stir until smooth and season the salad.

Not an ordinary, delicate and very original salad.

Ingredients:

Fresh champignons - 2 pcs.
Arugula - 1 bunch.
Large shrimps - 5 pcs.
Cherry tomatoes - 3 pcs.
Grated Parmesan cheese - 20 gr.
Olive oil - 2 tbsp.
Balsamic - 1 tsp.
Salt, pepper - optional.

Preparation:

Peel the shrimp and fry in vegetable oil. Wash and dry the arugula leaves.

Place the arugula on a plate and season it with olive oil and balsamic vinegar. Slice fresh champignons into thin slices and add to the greens, then add cherry tomatoes and shrimp. Sprinkle Parmesan cheese on top of the salad.

A very light, tender and at the same time satisfying and festive salad.

Ingredients:

Mozzarella cheese - 100 gr.
Arugula - 1 bunch.
Peeled shrimp - 10 pcs.
Hard cheese - 10 gr.
Cherry tomatoes - 50 gr.
Olive oil - 2 tbsp.
Balsamic vinegar - 1 tbsp.
Spices - to taste.

Preparation:

Place the washed and dry arugula in a salad bowl, pour in olive oil and balsamic, add salt and pepper to taste and mix everything. Then fry the shrimp and add to the salad.

Then add cherry tomatoes cut in half, slices of mozzarella and thin slices of hard cheese.

Despite its presentable appearance, this salad is not for everyone and is in demand among gourmets.

Ingredients:

Blue onion - 50g.
Large shrimps - 5 pcs.
Arugula - 50 gr.
Olives - 20 gr.
Feta cheese - 20 gr.
Cherry tomatoes - 5 pcs.
Tomato - 1 pc.
Olive oil - 2 tbsp.
Spices - to taste.
Tabasco - to taste.

Preparation:

Peel the shrimp from the shell and fry in a frying pan.

Wash the arugula and dry it on a paper towel.

For the sauce, puree one tomato (without peel) and combine it with olive oil, Tabasco sauce and spices to your taste.

Tip: Use no more than 3 drops of Tabasco sauce, otherwise the dressing will be very spicy.

Cut blue onions into thin rings, cherry tomatoes in half, olives into 2 parts.

Use a salad dressing ring to lay out the salad in layers and pour over the tomato sauce. Garnish with olives and feta cheese.

A very easy to prepare and delicious salad for a light lunch or dinner.

Ingredients:

Fresh arugula leaves - 2 bunches.
Peeled small shrimps - 200 gr.
Nuts - 50 gr.
Salad seasoning - 1 tsp.
Vegetable oil - 3 tbsp.

Preparation:

For the dressing, mix vegetable oil with salad dressing and let sit for 5-10 minutes.

Meanwhile, place the arugula in a bowl and add the boiled shrimp and nuts. Season the salad with sauce and mix everything. Bon appetit.