Recipes // Salads // Baby Arugula with Citrus Seared Shrimp

Baby Arugula with Citrus Seared Shrimp


By Diane Henderiks

Serves 4


For the marinade/dressing

  • 2 tablespoons orange juice
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon lime juice
  • 1 teaspoon rice wine vinegar
  • 1 clove garlic; minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Up to 1/4 cup extra virgin olive oil

1 pound shrimp; peeled, deveined, tail on (18-20 per pound)

For the salad

  • Baby arugula
  • 1 small red onion; thinly sliced
  • 1/2 cup sliced almonds; toasted


  1. Make the marinade/dressing: In small bowl combine first 8 ingredients for dressing (orange juice through pepper). Slowly whisk in olive oil. Divide in half.
  2. Place half of the dressing in large zip top bag. Add the shrimp and gently toss to coat.
  3. Set on plate in fridge for 10 minutes to meld flavors.
  4. Preheat cast iron griddle or grill to medium heat.
  5. Cook the shrimp: If grilling…use either a perforated mesh grill top pan or skewer shrimp and place on grill. Cook for 2-3 minutes per side or until just turn bright pink on outside and opaque in center. Remove from heat.
  6. Toss dressing with arugula and divide over 4 plates. Top each salad with red onion, almonds and shrimp.
  7. Enjoy!
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