15 original salads with arugula and shrimps

The original spicy note to the cold appetizer is given by arugula, provided that the proportions indicated in the recipes are followed. Significantly enrich the flavor bouquet of shrimp.

Salad with ruccola, shrimps and cherry tomatoes

If frozen shrimp are used, take them out ahead of time to stand at room temperature and only then peel them.

Algorithm:

1. Measure 800 grams of thawed peeled shrimp.
2. Heat 2 tablespoons of olive oil in a frying pan over a high temperature.
3. Fry the shrimp meat for about 2 minutes. It is important to brown them, not let them stew in their own juice.
4. Wash and dry 300g cherry tomatoes with a cloth towel. Cut them in half.
5. Rinse the ruccola (take a medium bunch) with running water. Shake off excess moisture.

After cooling, transfer the shrimp to an earthenware dish. Add the halves of cherry tomatoes and torn hands of handmade chopped cherry tomatoes. Salt and pepper to taste, then add balsamic vinegar.

Ruccola with tiger shrimp, avocado and tomatoes

When buying, it is worth paying attention to the labeling. Cooked frozen king prawns will be needed for this recipe.

How to cook:

1. Shrimp (1 kg) are placed in a saucepan. Pour all the actively boiling water.
2. After 3-5 minutes, drain the liquid using a colander. Cooled shrimp cleaned by removing the hard shell, head, intestinal vein.
3. Pour the olive oil (4 tbsp.) in a heat-resistant pan. After heating, put 2 crushed large cloves of garlic, which fry until it turns brown. After that, remove the garlic.
4. Shrimps are put in oil. While stirring, fry them for 3-4 minutes, and then leave to cool.
5. Wash and dry with a towel and cut cherry tomatoes (350 g) in halves. Place in an earthenware dish.
6. Peel the avocado (2 ripe fruits), remove the seeds. Splash the pulp with lemon juice, and then shred into slices.
7. The avocado is added to the tomatoes. Put a bunch of shredded arugula and shrimp in the same place.

Taste and season the salad with soy sauce. If you want, you can add lemon juice, and after mixing, decorate with grated parmesan.

Recipe for Shrimp, Arugula and Pine Nuts Salad

Using pine nuts as an additional ingredient, the dish takes on a new savory flavor note.

Cooking Steps:

1. Peeled shrimp (300 g) is fried for 3-4 minutes in a strongly heated vegetable oil (1.5 tbsp).
2. Wash cherry tomatoes (70g), clean them with a napkin and cut them in half.
3. Rinse the ruccola, shake off any excess moisture and then transfer to a plate.
4. Place tomatoes on the greens, then put a layer of fried shrimp. The salad is completed with Parmesan cheese slices, 40 g of which are needed.
5. Balsamic vinegar and olive oil are used as a dressing. Take the proportions and the volume according to your own taste. Dressed salad is sprinkled on top of peeled pine nuts (30-40 g).

Cooking salad with ruccola, parmesan and shrimps

Uncomplicated to prepare a cold appetizer surprises with a unique and very pleasant taste.

The recipe:

1. First you need to prepare a flavorful sauce, for which take olive oil (3 tbsp.). While stirring with a wooden spoon add soy sauce (1 tbsp.), liquid natural honey (2 tbsp.) mashed garlic cloves.
2. Pour the cleaned shrimp (450 g) prepared sauce. Marinate for 20-40 minutes.
3. Then you need to heat in a cast-iron skillet 1 tbsp. vegetable oil and fry the shrimp together with the sauce for 2-3 minutes. Leave until it cools.
4. Place pre-washed arugula (130 g) in a deep bowl.
5. It is covered with washed and dried cherry halves (150g).
6. Then comes the shrimps.
7. The top layer is 2 tablespoons of grated parmesan (you can cut the cheese into thin slices).

Pour the sauce, left in a pan after frying the shrimp, over the salad. If desired, the dressing can be olive oil or balsamic sauce. Serve this salad immediately after cooking.

Salad with arugula, cherry tomatoes and mozzarella

Light salads, which include an original spicy flavor of arugula and do not require mayonnaise dressing, can be prepared often enough to diversify the diet.

Step-by-step preparation:

1. Rucola (100 g) is thoroughly washed with cool water, dried on a towel. Tear into large pieces with your hands. Place on a wide plate.
2. Wash and wipe with a napkin, cut cherry tomatoes (100 g) in quarters. Arrange on top of the arugula.
3. The mini mozzarella balls (100g) are also cut in 4 parts. Place on top of the tomatoes.

Dress with balsamic sauce (4 tablespoons). Replace it with olive oil, combined in equal parts with balsamic vinegar.

Warm salad with arugula and shrimps

It takes a very short time to prepare a salad with an original flavor. If served correctly, this appetizer will be remembered for a long time.

How to prepare:

1. Rinse arugula (80 g). Shake off the moisture. Put the greens in the center of a wide plate, forming a slide.
2. Cut the cherry tomatoes (100g) (washed and dried with a napkin) in half. Place them around the arugula.
3. Place halves of 10-12 olives on top (use seedless varieties).
4. Thawed peeled shrimp tails (200 g) are placed in a pan with hot vegetable oil (0.5 tbsp.). Fry for 20-25 seconds. Immediately transfer to a plate, completing the formation of the salad.

Dress the salad with olive oil (20-25 ml.), salt to taste. Season with pepper if you like, and then sprinkle with grated Parmesan cheese (20-25 gr). This is a warm dish which needs to be served at once.

What else you can prepare the salad with

There are many variations of salads, distinguished by a spicy note, thanks to arugula. It is not difficult to choose a recipe that meets your own taste needs.

With bacon

It is necessary to perform the following sequence of actions:

1. Boil 2 eggs. Quickly cool under a cold stream, remove the shell.
2. Dice medium sized bacon (50g) and fry in a heated ovenproof pan without oil. Transfer to a heavy paper towel to remove excess fat.
3. Fry 3 finely minced or crushed garlic cloves in the bacon fat first. When they have turned brown, remove them from the pan.
4. After the garlic, fry the peeled king prawns (15 pieces) for 55-60 seconds.
5. While the shrimp cool, prepare a dressing based on olive oil (3 tbsp.), to which, while stirring, pour fresh lemon juice (1 tbsp.). Salt and pepper it, and add grainy mustard to taste.
6. Place 125 g of arugula on a plate first.
7. Place 20 cherry tomato halves on top of the greens.
8. Then follow with shrimp, sliced eggs and bacon.

Such a salad is poured with aromatic dressing just before serving.

With almonds

The salad is prepared using a minimum amount of ingredients with the following algorithm:

1. Shrimp (pre-thawed and peeled) - 250 g fry at high heat for 4-5 minutes.
2. Wash cherry tomatoes (250 g), arugula (75 g).
3. Almonds are chopped, measuring for the salad 2 tbsp. nut crumbs.
4. From Parmesan, using a vegetable slicer, make flakes, which will need 1-2 tbsp.
5. In a voluminous bowl mix arugula with halves of cherries, adding almonds.
6. Place the salad on serving plates. Place shrimp on top and sprinkle with cheese.

Dress with balsamic cream. It can be replaced by olive oil, which is beaten until homogeneous with powdered sugar and balsamic vinegar. The ingredients are taken in equal proportions.

With mushrooms

Mushrooms add a new flavor touch to the salad, making it more nutritious.

Algorithm:

1. Boiled frozen shrimp (300 g) should be dropped into boiling water, in which to taste before dissolving salt with the addition of pepper. Boil for 5 minutes. Then flip the shrimp in a colander, leave until cool, then peel.
2. Rinse mushrooms (300 g), remove excess moisture with a soft napkin, chop them into strips.
3. Then wash cherry tomatoes (10-12 pcs.) and ruccola (120g).
4. Heat 60 ml of olive oil in a heatproof sauté pot, and fry the mushrooms until browned, seasoned with salt and pepper.
5. Add the shrimp to the mushrooms and cook for a minute.
6. Take mushrooms and shrimp out of the oil. On arugula which is cut in large pieces beforehand is put on a plate.
7. The next layer is cherry halves.

Pour the salad with the juice, which is squeezed from half of a juicy lemon. Then sprinkle the salad with grated hard cheese (60g). You can serve this dish warm.

With mango

Lovers of the exotic are offered a cold appetizer enriched with the taste of mango.

Preparation:

1. Wash 100 g of shrimp. Peel them. Leave 3-4 pieces in raw form during this procedure. All the shrimp are fried in a very heated olive oil (1-2 tbsp.) with the addition of sesame seeds (50 g).
2. The flesh of a large peeled mango fruit is cut into medium cubes.
3. Place chopped arugula greens (150 g) on a plate.
4. Then we put peeled and fried shrimps.
5. The next layer is mango.

Dress the salad with balsamic vinegar, using it to taste. Decorate with prawns, which were fried in the raw form.

With olives

Tinned olives will be required (choose varieties with a dark shade without seeds).

Method of preparation:

1. Heat natural butter (50 g). Fry peeled shrimp (10 pieces) for 2-3 minutes with two finely chopped garlic cloves.
2. Rinse 2 large leaves of succulent lettuce and half a bunch of arugula. The liquid is shaken off. Separate the greens into large fragments (you can tear them with your hands).
3. Place arugula salad in a large bowl.
4. Add a medium diced large juicy tomato, fried shrimp, a handful of whole olives.

If necessary, add salt. Pepper according to your own taste. Dressing with olive oil (3 tbsp.). Lays the salad on a serving plate. Sprinkle an even layer of grated Parmesan (80g) on top.

With pineapple

Lettuce tenderness gives a juicy pineapple, which organically emphasizes the light bitterness of arugula and enriches the excellent taste of shrimp.

Cooking Algorithm:

1. A crushed garlic clove is placed in heated olive oil (2 tbsp.). After frying, it is removed.
2. After the garlic, fry pre-cleaned shrimp (230g) for 2-3 minutes in the oil.
3. Place 100g of arugula cut into large pieces on a wide plate.
4. Form the second layer of cherry tomato halves (100 g).
5. Then put canned pineapple (50 g), cut into medium cubes.
6. Finish the salad with a layer of shrimps.

Pour the sauce made from mustard mixed in equal proportions with liquid honey. Salt and pepper are used to taste. Sprinkle with grated Parmesan (30 g).

With eggplant and bell peppers

A light vegetable salad, thanks to the addition of arugula, gets a spicy spicy note.

How to prepare:

1. Young eggplants (60 g) are washed, wiped with a towel. Cut into medium cubes.
2. Heat vegetable oil (40 ml) over medium heat.
3. Fry eggplant until soft.
4. Rinse and shake off water droplets, coarsely chop the ruccola (15g bundle). Place in a dish.
5. Wash tomatoes and bell peppers (40 g each) with fleshy and juicy flesh. Dice them.
6. Add the tomato, peppers and eggplant to the arugula.

When mixed, salt and pepper the salad moderately.

With strawberries and avocado

Flavorful strawberries add a delightful brightness to the classic bouquet of flavors inherent in arugula and shrimp, and avocado adds a tangy tenderness.

Recipe:

1. Place thawed pre-cleaned shrimp (200 g) in boiling water. Blanch for 50-55 seconds. Put on a sieve to drain excess moisture.
2. Peeled avocados (2 large fruits) are freed from the skin and cut into thin slices.
3. Carefully washed strawberries (150 g) with tender but dense flesh are cut into quarters.
4. Rinse arugula (50 g) lightly dry on a towel. Transfer to a deep dish along with the shrimp, avocado, and strawberries.

Mix 2:1 olive oil with fresh lemon juice. Pour 3 tsp. of the resulting dressing into the salad. When stirring salt. If necessary, add pepper.

With melon and watermelon

The amazing combination of juicy watermelon flesh and fragrant melon with spicy arugula and excellent shrimp makes this salad a decoration for any table.

Preparation:

1. Pour cold water over arugula (100 g). Leave for 10 minutes.
2. Peeled tiger shrimp (9-10 pieces) mixed with finely chopped dill greens (20 g) with salt and olive oil (50 ml).
3. Heat 1/2 tbsp of olive oil. Fry the shrimp for 1.5 minutes. Turn them over and fry for 30 seconds more.
4. Cut melon and watermelon flesh (200 g each) into medium cubes.
5. Toss the rucola in a sieve, then transfer to a wide plate.
6. Place watermelon and melon, then shrimp.

Balsamic vinegar (40 ml) is combined with olive oil (70 ml) and liquid natural honey (3 tablespoons). Salt to taste. Dress the salad.