Salad with arugula and shrimp; 5 delicious recipes

Salad with arugula and shrimp - 5 delicious recipes

Salad with arugula (arugula) and shrimp is a very tasty dish, but very healthy, because any ingredient is rich in nutritious and valuable substances for our body. With all this, this snack is perfect for those who watch their figure. Now there are various options for preparing the dish, it all depends on the preferences of the hostess.

Salad with arugula and shrimp - a frisky recipe

The unique salad with arugula and shrimp will especially appeal to the fair sex, because it is very light, tasty and low in calories.

Ingredients:

35 g arugula greens;
three tomatoes;
sprig of rosemary;
a clove of garlic;
10-12 shrimp;
75 ml olive oil;
a spoon of balsamic vinegar;
half a lemon;
hot peppers;
salt and pepper to taste.

Manufacturing:

In a frying pan with hot olive oil, place a clove of garlic crushed with a knife, a little chili pepper and a sprig of rosemary.
When the ingredients are slightly overcooked, take out and add the peeled shellfish and fry until golden. The salad can be prepared with tiger shrimps.
Place arugula leaves on a flat dish, place chopped tomatoes on top, add salt and pepper. If anyone likes a spicier snack, you can cut it and add a little chili pepper.
Then we put in the shrimp and pour a dressing of olive oil, citrus juice and vinegar over everything.

With shrimp and cherry tomatoes

Arugula and shrimp are an amazing combination of ingredients that gives a unique taste. With all this, such a dish has a catchy appearance, so this salad can become a decoration for any festive table.

Ingredients:

a bunch of arugula leaves;
225 g shrimp shellfish;
225 g cherry;
55 g parmesan;
20 ml olive oil;
20 ml balsamic vinegar;
salt and pepper to taste.

Manufacturing:

Making snacks should start with preparing seafood. If you have a semi-finished product, then simply pour hot water over it and leave for two minutes. If the freshest shellfish were purchased for the salad, then they must be peeled and fried in oil on both sides until golden, and then placed on a napkin to remove excess fat from the seafood.
Cherry fruits can be cut in half or into four parts.
Grind the Parmesan on a grater or use a vegetable peeler to cut it into thin slices.
To make the dressing, combine olive oil with vinegar, salt and pepper.
Place arugula leaves, cherry slices, cheese and seafood in a salad bowl, and carefully mix all the ingredients.
Dress the salad just before serving.

Salad with arugula, shrimp and pine nuts

A salad with arugula, seafood and pine nuts is very tasty. The special sauce gives the snack a special taste. The recipe is simple and accessible to every housewife.

Ingredients:

a bunch of arugula leaves;
a handful of pine nuts;
several lettuce leaves;
325 g shrimp shellfish;
10 cherry fruits;
a clove of garlic;
36 g parmesan;
olive oil

For refueling:

45 ml olive oil;
half a spoon of grain mustard;
half a spoon of balsamic vinegar;
half a spoon of honey;
15 ml soy dressing;
pepper to taste.

Manufacturing:

Chop a clove of garlic into slices and fry in olive oil until golden. Then we take out the vegetable and fry the shrimp in fragrant oil until golden brown.
Rinse the arugula and lettuce under water and dry.
We divide the cherry fruits into halves.
Then we take all the ingredients for the dressing and carefully stir until smooth.
Lightly dry the pine nuts in a dry frying pan.
In a salad bowl, combine lettuce and arugula leaves, cherry slices and shrimp, pour over the sauce and mix. Sprinkle grated Parmesan and pine nuts on top.

Savory recipe with avocado

This dish is a real piece of summer. Greenish arugula leaves, juicy tomatoes and ripe avocado. The shrimp provide a rich taste, and lemon juice adds piquancy.

Ingredients:

625 g shrimp;
15 cherry fruits;
two ripe avocados;
one lemon;
25 ml balsamic vinegar;
65 ml olive oil;
185 g arugula;
salt to taste.

Manufacturing:

Clams for salad can be baked, fried, or simply boiled. The shrimp must not only be peeled from the shell, but also create a cut along the back and pull out a black narrow thread - this is their intestinal tract.
We wash the arugula and tear off the hard sticks.
We cut the cherry tomatoes in half; if the fruits are huge, then we divide them into four parts.
Squeeze the juice out of the lemon.
We clean the avocado fruits, cut the pulp into slices and immediately sprinkle with citrus juice so that they do not darken.
To season the olive oil, add vinegar and a little citrus juice, add salt and pepper, and stir.
In a salad bowl, collect the prepared salad ingredients, pour over the sauce, sprinkle with grated Parmesan and the salad with shrimp and avocado is ready.

Warm salad with arugula and shrimp

With arugula and shrimp you can prepare not only a cool appetizer, but also a unique warm salad with the addition of mushrooms.

Ingredients:

155 g arugula;
325 g shellfish;
7-8 cherry fruits;
55 g parmesan;
325 g champignons;
lemon;
65 ml olive oil;
salt, pepper to taste.

Manufacturing:

Boil the shrimp and remove the shell.
Chop the champignons into thin slices and fry in oil until golden brown.
We quickly assemble the salad. We place arugula leaves on a huge plate, place fried mushrooms and shellfish on top, then put cherry halves (cherry quarters) and thin slices of Parmesan cheese.
Pour the ingredients with citrus juice, olive oil, season with salt and pepper and serve immediately.

Salad with shrimp, arugula and tomatoes

Light salad in Mediterranean style. Looks great on the table. This salad will help you out if guests suddenly arrive. It cooks quickly, looks appetizing, and is also very necessary and balanced in taste. Even my husband, who is very wary of arugula, ate it with pleasure.

Main
Recipe groups
Salad with shrimp, arugula and tomatoes

Ingredients and how to cook

ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	96 kcal
Belkov:	8 g
Zhirov:	6 g
Carbohydrates:	4 g
Used:	44 / 34 / 22
H 100 / C 0 / B 0

Production time: 10 min

Step-by-step production

Step 1:

Necessary products. I took boiled frozen shrimp, scalded them with boiling water and peeled them from the shell, leaving the tail.

Step 2:

Chop the garlic and pepper and fry in oil over low heat until coffee-colored. Then remove from the pan.

Step 3:

Fry the shrimp on each side for half a minute until golden brown. Remove to a napkin.

Step 4:

Then we make the refueling. Mix soy sauce, honey, lemon juice, ground pepper and a little oil from the frying pan. Let's try. Add some salt if necessary.

Step 5:

Place arugula on a plate. If the leaves are large, tear them with your hands. Place shrimp and cherry tomatoes, cut in half, on the arugula. Pour over the dressing.

Step 6:

Rub the cheese on top in long strips.

Step 7:

Step 8:

You can throw it as is, you can stir it. After this we eat it immediately! Bon appetit!

Rucola is the main friend of a losing weight girl. No other salad has such a positive effect on metabolism. Arugula is a storehouse of vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C and iodine, increases the level of hemoglobin in the blood (the internal environment of the human and animal body) , removes cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms with the exception of non-nuclear ones) and has a tonic effect on the body as a whole - a real natural energy drink!

Arugula helps prevent malignant tumors, has a diuretic, antiseptic, expectorant effect, improves digestion, and helps with anemia. Italian cuisine is unthinkable without arugula with its inimitable mustard-nutty taste. Used for making salads, sandwiches, as an independent dish, raw and boiled.

Salad with arugula is eaten immediately after preparation; it is not allowed to be stored. If the salad is dressed in advance, the leaves can release juice and turn into mush. It is customary to tear large arugula leaves by hand; if you cut them with a knife, a rusty mark appears at the cut site. One of the most popular dressings is a mixture of vegetable oil and an acidulant; Parmesan is often added to the salad.

Salads with arugula and shrimp - 5 best recipes. How to properly and deliciously prepare salads with arugula and shrimp.

Salad with arugula and shrimp - general principles of production

Everyone knows what shrimp are, but the wonderful arugula plant began to appear on our tables relatively recently. Arugula is a salad with a pleasant spicy taste and fresh smell. This cruciferous plant contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups A, B, E, C and K, as well as microelements such as zinc, manganese, phosphorus, iron and selenium. The product contains very few calories (only 25 per 100 g), promotes the digestion process and has a general strengthening effect on the body.

There are a huge number of tasty and necessary dishes, among the ingredients of which there is arugula. One of these is a salad with arugula and shrimp. These two incredibly tasty and necessary products completely complement each other not only in taste, but also in chemical composition. The dish is simply absorbed by the body, has a beneficial effect on the immune system and lowers blood sugar levels (the internal environment of the human and animal body) .

Salad with arugula and shrimp can be prepared for breakfast, served as a side dish for lunch, or replaced with this light dish for dinner. From the name it becomes clear that the basic ingredients of the salad are shrimp and arugula. In addition, you can add various raw vegetables to the dish (for example, peppers, cherry tomatoes, cucumbers), cheese, eggs, fresh herbs, and other seafood (squid or crab meat).

Depending on taste and culinary preferences, the dressing used for the salad with arugula and shrimp varies. Vegetable oil (olive, sesame, corn, etc.) is best suited for these purposes; some add lemon juice, mustard or olive sauce. Options such as low-fat mayonnaise, creamy, cheese or sour cream sauces are also not excluded. An interesting solution would be to make an emulsion for dressing: balsamic vinegar, olive oil, salt and a mixture of peppers.

Salad with arugula and shrimp - preparation of goods and utensils

Salad with arugula and shrimp can be served on a wide shallow dish or in a beautiful salad bowl. To prepare the dish, you will also need a saucepan or frying pan for boiling or frying shrimp, a cutting board, a separate bowl for making sauce and a knife for cutting out goods.

All raw vegetables and herbs must be carefully washed and cut in accordance with the recipe for salad with arugula and shrimp. Special attention should be paid to shrimp. They can be boiled or fried ahead of time. If a boiled-frozen product is used, the shrimp are poured with boiling water and left to “simmer” for 2-3 minutes.

Recipe 1: Salad with arugula and shrimp

This indescribably tasty and light salad is especially loved by the female half of the population. The low-calorie ingredients included in the dish do not harm your figure at all and increase your overall tone. The salad perfectly copes with the role of a light dinner.

Required ingredients:

1 kg peeled shrimp;
Cherry tomatoes – 10 pcs.;
A bunch of arugula;
Parmesan cheese – 200 g;
3 cloves of garlic;
Olive oil – 2 tbsp. l.;
Dark pepper, sea salt - to taste.

Manufacturing method:

The most important point in the process of making this salad is properly fried shrimp. To do this, you need to heat a frying pan with olive oil and place the halves of garlic cloves on it, add dark pepper. Fry the garlic until golden and brown, remove from the pan. Next, peeled small shrimp are taken and fried directly in this garlic oil. They need to be cooked for almost 3-4 minutes (fry for 2 minutes on each side), then add salt. Next, place the shrimp in a salad bowl with arugula. Add halved cherry tomatoes and grated Parmesan cheese. Pour the finished salad with arugula and shrimp over the cooled hot oil from the frying pan and sprinkle with lemon juice.

Recipe 2: Salad with arugula and shrimp with tangerines

An unusually tasty salad that will amaze any gourmet. An ideal option for a formal table.

Required ingredients:

Sweet tangerines – 6 pieces;
Peeled shrimp – 200 g;
1 large sweet and sour apple;
Celery – 100 g;
Arugula - a bunch;
Half a lemon;
Parsley;
Low-fat mayonnaise - 4 tbsp. l.;
Salt, vinegar.

Manufacturing method:

Boil shrimp in salted water with vinegar for 3 minutes after boiling. Wash and peel the tangerines. Prepare the sauce for the dressing separately: mix mayonnaise and the juice of 2 tangerines. Divide the other tangerines into slices and remove the film from the slices. Wash the apple, peel it, remove the core and cut it into slices. Finely chop the celery. Wash and chop the parsley and arugula. Place tangerine and apple slices, boiled shrimp, herbs, celery in a deep salad bowl and mix all the ingredients. Before serving, season the salad with arugula and shrimp with the prepared sauce and garnish with thinly sliced lemon slices.

Recipe 3: Salad with arugula and shrimp “Unique”

The dish is very easy to prepare, but this does not completely affect its taste. This necessary and nutritious salad can be used as a holiday snack or prepared on ordinary weekdays.

Required ingredients:

Half a kilo of peeled shrimp;
2 squid carcasses;
Arugula - a small bunch;
Garlic clove;
Olive mayonnaise;
2 chicken eggs.

Manufacturing method:

Boil shrimp and squid separately. To do this, any product must be boiled in salted water for no more than 3 minutes. Afterwards, let the seafood cool, cut the squid into strips, if the shrimp are large, also cut them into 2-3 parts. Boil hard-boiled eggs, cool and chop. Finely chop the garlic and mix with mayonnaise. Wash the arugula and chop it. Mix all ingredients in a deep bowl or salad bowl. Season the finished salad with arugula and shrimp with garlic sauce.

Recipe 4: Salad with arugula and shrimp and pine nuts

The special, slightly sweet taste of the salad will give you indescribable taste sensations and not a bad mood. The whole “zest” of the dish lies in the correctly prepared dressing.

Required ingredients:

Half a kilo of peeled shrimp;
A bunch of arugula;
Cheese;
Pine nuts – 80 g;
8 pcs. cherry tomato;
Garlic and olive oil (4 tbsp);
Honey and grainy mustard - half a teaspoon each;
Balsamic vinegar – ½ tbsp;
Salt, dark pepper.

Manufacturing method:

Peel the garlic, divide into cloves. Take a few cloves and cut them into halves. In a frying pan heated with olive oil, fry the garlic for a few minutes. Fry the shrimp in the same oil until cooked (2-3 minutes). Prepare the sauce for the dressing: thoroughly mix 2 tbsp. l. olive oil, balsamic vinegar, honey, mustard, salt and pepper. Cut the cherry tomatoes in half and grate the cheese on a large grater. Tear the arugula with your hands in a random shape. Mix all ingredients in a deep salad bowl. Season the finished dish with sauce and sprinkle with roasted pine nuts.

Recipe 5: Arugula and Shrimp Salad with Avocado

A good solution in a situation where there is little time left before the guests arrive, but you need to amaze them with something. The salad is easy to make and tastes wonderful.

Required ingredients:

Peeled shrimp – 300 g;
12 pcs. cherry tomato;
1 lemon;
Avocado – 2 pcs.;
Arugula – 200 g;
1 tbsp. l. balsamic vinegar, salt, dark pepper;
Olive oil - 3 tbsp. l.

Manufacturing method:

Cook the shrimp in salted water for a few minutes after boiling again. Wash the arugula and tear it with your hands. Wash the tomatoes, cut into halves. Peel the avocado, cut it in half, remove the pit and cut into thin slices. Prepare the dressing: whisk together the oil, salt, vinegar and black pepper. Mix all the ingredients in a salad bowl and season with the prepared sauce. The finished salad with arugula and shrimp can be decorated with olives or sesame seeds.

Salad with arugula and shrimp - secrets and useful tips from the best chefs

The success of making a salad with arugula and shrimp depends almost entirely on the technique of processing the shrimp. Under no circumstances should you boil or fry them for too long - otherwise they will become hard and acquire a rubbery taste. It is also necessary to take into account that when buying unpeeled shrimp, approximately 1/3 of their mass will go to waste (shell, etc.).

Salad with arugula and shrimp is not best stored for a long time; it is better to eat it right away. Over time, the dish loses its taste.

Arugula salad with shrimp - step-by-step preparation

Salad with arugula and shrimp is a light and very tasty dish that will suit everyone all the time. This is a delicious breakfast, a necessary snack, and a very important component of a romantic dinner: both shrimp and arugula are considered aphrodisiacs. By adding arugula to a seafood salad, we provide ourselves with the required minimum of calories, a boost of vigor and health.

Shrimp, like any seafood, provides the iodine and easily digestible protein a person needs, and arugula provides the entire vitamin alphabet and essential microelements. This tasty salad is included both in the diet and in the menus of expensive restaurants.

Ingredients

Arugula and shrimp are the base around which chefs create the rest of the canvas. You can also add to the salad:

Citrus fruits (orange, grapefruit).
Cheeses (soft, hard, moldy).
Nuts (walnuts, cashews, pine, almonds, peanuts).
Vegetables (most often tomatoes and cucumbers).

Garlic and hot pepper (slightly), olives or black olives are added to various types of this salad.

A separate detail is the salad dressing with shrimp and arugula. It certainly contains olive oil with balsamic vinegar and lemon juice. But there may be soy sauce, sugar, ginger, honey.

For example, a very interesting warm salad with arugula and shrimp with ripe mango is prepared in this way: for it, the shrimp are marinated in a mixture of butter, pepper, lemon juice, lemon zest, sugar or honey, and after all the ingredients are transferred to a salad dish - pour over the marinade as a dressing.

You can season the salad with the mixture pureed in a blender by mixing soy sauce with oil, vinegar, garlic, sugar and nuts. This dressing is also suitable for other seafood dishes; you can use it as a topping when preparing pizza with arugula and shrimp.

According to the rules of good manners, salting seafood is not recommended, but it is better to place a salt shaker with sea salt on the table. If there is soy sauce in the dressing, then there is literally enough salt.

Salad options

The main thing is a salad with arugula, shrimp and cherry tomatoes - these small vegetables give the dish an extraordinary uniqueness. But if they are not available, you can use other varieties of tomatoes with small, fleshy fruits (for example, cream). The main thing is that they do not pour too much juice into the salad.

A salad with sun-dried tomatoes, arugula and shrimp is sprinkled with thin slices of Parmesan, pine nuts, and seasoned with olive oil, vinegar, lemon juice, brown sugar and garlic, adding a little white wine to this mixture.

If there is no time to cook, take a bunch of arugula, 250-300 grams of boiled frozen shrimp, a sprig of cherry tomatoes and Parmesan cheese. A salad pad is made from washed and dried herbs. The shrimp are dipped in boiling water for 5 minutes, after which they are discarded in a colander, cooled and peeled. Seafood and tomatoes cut in half are placed on arugula, cheese is placed on top, planed into long strips.

By the way, on our website there is a selection of salads, the base of which includes arugula and tomatoes. You may need it. More details at the link.

But you can use other cheese. If it is mozzarella, then hemispheres of tomatoes and cheese placed side by side will look very nice. The same salad can combine cherry tomatoes, arugula, shrimp and avocado. Season with a consistency of 2 tbsp. l. butter, 1 tbsp. l. soy sauce and a few drops of balsamic vinegar.

This traditional shrimp and arugula salad recipe (photo) takes 15 minutes maximum.

An interesting detail: if this salad is supplemented with any type of pasta, you will get a new dish - pasta with shrimp and arugula.

The ceremonial dish is a salad with mussels, shrimp, other seafood and arugula. It can be prepared with a frozen sea cocktail, defrosting it just before making it. It is certainly served with lemon, cut into slices: they squeeze it onto the seafood on their plate (but at the same time, lemon juice, of course, is in the dressing).

To prepare a salad with arugula and shrimp and pine nuts, you can take a number of different types of vegetables (tomatoes, cucumbers, radishes) and add chopped peeled orange or grapefruit segments to the dish.

The most beautiful and festive salad is arugula with tiger shrimp. Unlike the smallest species, it is not enough to keep these in boiling water; they need to be boiled. But with all this, do not overcook them: they will become tough and tasteless. Seafood will acquire a special taste if it is quickly fried in olive oil with the addition of a small amount of garlic.

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