Arugula Salad with Shrimp
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Arugula Salad with Shrimp
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This fresh and flavorful arugula salad is topped with sautéed shrimp, sliced fennel and creamy white beans.
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Ingredients
- 1 pound Shrimp (raw, peeled and deveined )
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cayenne
- 6 cups baby arugula
- 2 cups White beans (drained and rinsed, such as cannellini)
- 1 fennel bulb (cored and thinly sliced)
- ½ cup onion (thinly sliced)
- ¼ cup lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- 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.
- In a large bowl, toss together arugula with beans, fennel, onion, lemon juice, olive oil, salt and pepper. Add shrimp before serving.
Nutrition Information
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Serving
2cups
Calories
322kcal
(16%)
Carbohydrates
34g
(11%)
Protein
33g
(66%)
Fat
5g
(8%)
Saturated Fat
0g
(0%)
Cholesterol
285mg
(95%)
Sodium
2090mg
(87%)
Potassium
1010mg
(29%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1140IU
(23%)
Vitamin C
23.5mg
(26%)
Calcium
326mg
(33%)
Iron
6.7mg
(37%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 322kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 33g | 66% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 285mg | 95% |
| Sodium | 2090mg | 87% |
| Potassium | 1010mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 23.5mg | 26% |
| Calcium | 326mg | 33% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
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