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Limey Shrimp and Arugula Salad

Limey Shrimp and Arugula Salad
Limey Shrimp and Arugula Salad

 

Limey Shrimp and Arugula Salad
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Limey Shrimp and Arugula Salad
Ingredients
  • VINAIGRETTE:
  • ¼ c. fresh lime juice
  • 2 T. orange juice
  • 1 T. minced shallots
  • 1 T. minced garlic
  • 2 t. cumin
  • ½ t. cayenne
  • 1 t. honey
  • Salt/black pepper
  • ¼ c. plus 1 T. extra virgin olive oil
  • SALAD:
  • 1 T. olive oil
  • 1 lb. shrimp, peeled and deveined
  • 1 (29-oz.) can white shoe peg corn, rinsed and drained
  • 1 pt. cherry tomatoes, halved
  • ½ c. chopped fresh parsley or cilantro
  • 1 avocado, quartered, thinly sliced
  • 4 oz. crumbled cotija cheese or your favorite crumbly cheese
  • 4 c. fresh baby arugula, packed or baby spinach
  • Salt/black pepper
  • Lime wedges
Instructions
  1. In bowl, whisk citrus juices, shallots, garlic, cumin, cayenne, honey and salt until blended.
  2. Slowly drizzle olive oil in thin, steady stream until dressing becomes emulsified. Taste for seasoning and set aside.
  3. Pat dry and season shrimp. In large saute pan, add 1 T. olive oil, heat and drop in shrimp. Cook for 1-2 minutes per side until pink and slightly fried.
  4. Take off heat and transfer to large mixing bowl. Add the corn and tomatoes and pour in half of dressing. Toss to coat and let rest for a few minutes.
  5. Finely chop cilantro, thinly slice avocado and crumble half of cheese. Add this to the shrimp and corn mixture.
  6. Fold in arugula.
  7. Pour remaining dressing and toss to coat.
  8. Season generously with salt and pepper. Squeeze with the lime wedges.
  9. Place salad on serving platter and put remaining crumble cheese on top.
  10. Garnish with lime wedges.
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