Arugula Salad with Shrimp

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  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    19 mins

  • Servings

    4

  • Calories

    322 kcal

  • Course

    Salad

  • Cuisine

    American

Arugula Salad with Shrimp

This fresh and flavorful arugula salad is topped with sautéed shrimp, sliced fennel and creamy white beans.

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Ingredients

Servings
  • 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
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Instructions

  1. 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. 
  2. In a large bowl, toss together arugula with beans, fennel, onion, lemon juice, olive oil, salt and pepper. Add shrimp before serving. 

Nutrition Information

Show Details
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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