Best 3 Shrimp Arugula And Chicory Salad Recipes

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Shrimp arugula and chicory salad is a delicious and refreshing salad that can be enjoyed as a light lunch or dinner or as a side dish. The combination of shrimp, arugula, and chicory provides a variety of flavors and textures, making this salad a truly unique and satisfying dish. In this article, we'll explore different recipes for shrimp arugula and chicory salad and provide some tips and tricks for creating the perfect salad. We'll also discuss the nutritional benefits of this salad and offer suggestions for making it vegan or vegetarian.

Let's cook with our recipes!

ARUGULA SALAD WITH GRILLED TAMARIND SHRIMP AND CHILE-LIME VINAIGRETTE



Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette image

Provided by Ming Tsai

Time 1h

Yield 4 servings

Number Of Ingredients 26

1/2 pound arugula
Salt and freshly ground black pepper, to taste
Chile-Lime Vinaigrette, recipe follows
Grilled Tamarind Shrimp, recipe follows
1 medium jicama, peeled and julienned
3 ears grilled corn, kernels only
1 pint pear tomatoes, halved
10 square wonton wrappers, thinly sliced and deep fried
1/2 cup sesame oil
1 cup lime juice
1 cup rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons Korean chile flakes
2 tablespoons fish sauce
1 1/2 cups canola oil
2 tablespoons sugar
Salt and freshly ground black pepper, to taste
12 medium shrimps
1/2 package of tamarind
1/2 cup mirin
2 cups hot water
2 tablespoons molasses
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon sriracha

Steps:

  • Fill a large bowl with cold water and soak the arugula to remove any dirt and sand. Once clean, pat the greens dry and place in a large mixing bowl. Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens. Equally divide the arugula and place into 4 shallow bowls. Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers.
  • In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, chile flakes, and fish sauce. While the processor is running, slowly add the oil. Season with salt, pepper, and sugar. The vinaigrette should be tart, but hold a hint of sweetness.
  • In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha. Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat. Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated. Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes.

CHIPOTLE SHRIMP AND ARUGULA SALAD



Chipotle Shrimp and Arugula Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1 tablespoon white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn
6 large radishes, very thinly sliced
1/4 cup roasted salted pumpkin seeds
1 teaspoon arrowroot
1 tablespoons apple cider vinegar
1/4 cup apricot jam
1 canned chipotle chile in adobo sauce, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound medium-large shrimp, shelled and deveined

Steps:

  • For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
  • For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES



Sautéed Shrimp with Arugula and Tomatoes image

You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
  • Don't overcook the shrimp. Cook them just until they are opaque and pink, or they will become tough and chewy.
  • Use a light hand when dressing the salad. You don't want to overwhelm the delicate flavors of the shrimp, arugula, and chicory.
  • Serve the salad immediately. This will prevent the arugula and chicory from wilting.

Conclusion:

Shrimp arugula and chicory salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is also very easy to make, and can be ready in just 30 minutes. This salad is a great way to get your daily dose of healthy omega-3 fatty acids from the shrimp, and the arugula and chicory are packed with vitamins and minerals. So next time you are looking for a healthy and delicious meal, give this shrimp arugula and chicory salad a try.

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