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Shrimp with arugula and cherry tomatoes. Light salad of arugula, shrimp and grapefruit

Cooking method

Heat a frying pan by adding olive oil. Peel the garlic clove and cut it in half. Fry over low heat until golden brown. Remove the garlic.

Fry the shrimp in garlic olive oil, adding a little salt. You need to fry for a minute on each side, no more, otherwise the meat will become “rubbery”. It is better to initially buy boiled-frozen shrimp in the store, pre-peeled. It is enough to pour the semi-finished product for a few minutes hot water, and the seafood will be ready for further cooking. If you decide to use fresh seafood for cooking, then first you need to wash, peel, boil, and then fry.

Prepare the salad dressing sauce. To do this, mix 3 tablespoons of olive oil, a spoonful of balsamic vinegar, and salt in a bowl. Whisk the ingredients and add a little lemon juice if desired.

Wash the arugula. Dry it with a towel. Arrange the arugula on a plate in any order. Add some salt, pour over the butter and balsamic vinegar sauce, stir.

Place fried shrimp on top of arugula.

Wash the cherry tomatoes. Cut them in half. Garnish the salad with cherry tomatoes.

Cut the Parmesan into thin slices or grate it on a coarse grater and place it on top. The salad is ready, you can serve it.

It is important to note that a warm salad with arugula and shrimp will be an excellent dish for romantic dinner, because this plant is considered a real aphrodisiac. Treat yourself and your partner to a low-calorie meal delicious dish. Bon appetit!

IN lately healthy eating has replaced heavy dishes with fatty meats and mayonnaise. They are being replaced by fresh salads with an abundance of vegetables, seafood, lean meats and dressings based on olive oil and lemon juice. Salad with arugula and shrimp is one of those healthy menu. All ingredients retain their benefits due to the absence of deep heat treatment, and the addition of vegetable oil helps absorb vitamins and minerals 20% more efficiently.

Tip: “Dressings with olive oil and citrus fruits will make the dish elegant and festive. Such salads can be either a separate dish or an addition to rice and noodles.”

Below is classic recipe salad

Products for the base:

Arugula (100 - 150 g).
Shrimp (300 - 350 g).
“Cherry” (8 - 10 pcs.).
Hard cheese, fat content from 45 to 55% (50 g).
1 small clove of garlic;
Pine nuts (25 pcs.).

Refill composition:

Unrefined olive oil (3 tablespoons).
Soy sauce (10 g).
Lemon (1 - 2 slices).
Honey (1 teaspoon).

Cooking steps:

Rinse the arugula with cool water and place on a cotton or paper towel. Once the water has drained, place it on a plate in a loose mound.
After washing the tomatoes, cut them into two parts and place them on the existing layer of arugula.
Prepare the shrimp for frying, removing any excess from them. Grease the frying pan with olive or sunflower oil. Then fry the shrimp along with chopped garlic for about 5 minutes.
Carefully place the cooked shrimp onto the salad base.
After grating the cheese on a coarse grater, distribute evenly over the surface of the dish.
Dress the salad and add nuts. Decide for yourself whether to crush them or not, since this recipe assumes their presence as a decoration.

Dressing recipe: In a small bowl or regular plate, mix olive oil and honey. When the last ingredient has melted, add soy sauce and lemon. Use a whisk to stir; it will make the mixture homogeneous and will better soak the salad.

Advice: “For those who do not like dressings with olive oil, it would be appropriate to replace virgin oil with refined oil.”

Arugula and sea cocktail

This recipe appeared as a modification of the first option. It consists of several types of seafood, citruses and spices. Seafood goes well with each other, so dishes with it give housewives room for imagination. A whole kaleidoscope of taste right on your plate!

Advice: “No need to cut the arugula; as a last resort, you can tear it with your hands.”

All the products that the recipe describes are components of an ideal diet for the prevention of diseases of the cardiovascular system.

Ingredients for 4 servings:

Shrimp (you can buy already boiled and peeled) – 200 g.
Squid – 150 g.
Oranges – 4 pcs.
Arugula (fresh) – 150 g.
Garlic – 1 clove.
Walnuts or hazelnuts – 10 pcs.
Olive oil – 20-3 ml.
Sugar - half a teaspoon.
Cucumber (fresh) – 1 pc.
Salt.
Black pepper.
Thyme (optional).

Dressing recipe:

Place the juice of two oranges in a saucepan and evaporate until a third of the original volume remains. Without turning off the heat, add a little salt and sugar.

Remove the pan from the stove, cool and start pouring in the olive oil, stirring the mixture continuously. The taste of the dressing should be sweet and sour. The liquid consistency of the hot mixture should thicken slightly as it cools.

Cooking steps:

Prepare seafood as described in the recipe: defrost frozen (24-48 hours before) shrimp and squid.
Peel the shrimp, remove the squid from tentacles and skin. Those who bought ready-made shrimp fillets do not need this step.
Cook the ingredients separately for 5-7 minutes over medium heat. It is better to place food in boiling water.
Place everything cooked in a colander and let drain. In order for the liquid to drain to the maximum, stir the contents of the colander periodically.
Cut the finished squid into thin strips and add salt and spices.
Rinse shrimp cold water and dry well. You can use paper towels. This stage is important because excess liquid may affect the consistency of the dressing.
Finely chop or grate the garlic.
Wash and dry the arugula.
Heat a frying pan and lightly grease it olive oil. When the oil is hot, place the squids in the pan and lightly fry them. Readiness is indicated by a loss of transparency.
Having renewed the oil, we begin to brown the shrimp with chopped garlic.
Mix the prepared seafood in a bowl, pour in half of the available dressing and leave for half an hour. Stir every 10 minutes.
Peel 2 oranges, cut into medium cubes and place in a salad bowl.
Wash and cut the cucumber into thin strips and add it to the orange.
Pour seafood into oranges and cucumber, add arugula and remaining dressing.
Mix all ingredients thoroughly.
Place the prepared salad on a beautiful dish and add coarsely chopped nuts.
Season with pepper or thyme.

Advice: “It’s better to eat the salad right away to get the maximum benefit from it.”

Tip: “It’s better to buy ready-made frozen shrimp;

The best way to defrost seafood is by placing it in the refrigerator. This will retain the juice.
It is important to pour the warm dressing over the squid and shrimp and allow the mixture to cool completely naturally.
If the oranges are too sweet, add a minimum of sugar or a couple of drops of lemon juice.
For the main product, you can take any combination of seafood, or purchase the “Sea Cocktail” set.

There are several recipes in which pickled vegetables are also added to this salad. seaweed. It is important to rinse it very well and let the water drain to get rid of sand, debris and excess salinity. Pieces that are too long can be cut.

Salad with arugula and shrimp - general principles preparations

Everyone knows what shrimp are, but the wonderful arugula plant began to appear on our tables relatively recently. Arugula is a salad that has a pleasant spicy taste and fresh aroma. This cruciferous plant contains vitamins A, B, E, C and K, as well as trace elements such as zinc, manganese, phosphorus, iron and selenium. The product contains very few calories (only 25 per 100 g), promotes the digestion process and has a general strengthening effect on the body.

There are many delicious and healthy dishes, which includes arugula among its ingredients. One of these is a salad with arugula and shrimp. These two are amazingly delicious and useful product complement each other perfectly not only in taste, but also in chemical composition. The dish is easily absorbed by the body, has a positive effect on the immune system and lowers blood sugar levels.

Arugula and shrimp salad can be prepared for breakfast, served as a side dish for lunch, or replaced with this light dish for dinner. From the name it becomes clear that the basic ingredients of the salad are shrimp and arugula. In addition, you can add various raw vegetables (for example, peppers, cherry tomatoes, cucumbers), cheese, eggs, fresh herbs, as well as other seafood (squid or crab meat) to the dish.

Depending on taste and culinary preferences, the dressing used for the salad with arugula and shrimp varies. Vegetable oil (olive, sesame, corn, etc.) is best suited for these purposes; some add lemon juice, mustard or olive sauce. Options such as low-fat mayonnaise, creamy, cheese or sour cream sauces are also not excluded. An interesting solution would be to prepare such an emulsion for dressing: balsamic vinegar, olive oil, salt and a mixture of peppers.

Salad with arugula and shrimp - preparing food and dishes

Salad with arugula and shrimp can be served on a wide shallow dish or in a beautiful salad bowl. To prepare the dish, you will also need a saucepan or frying pan for boiling or frying shrimp, cutting board, a separate bowl for preparing sauce and a knife for cutting food.

All raw vegetables and herbs must be thoroughly washed and cut according to the recipe for salad with arugula and shrimp. Special attention should be paid to shrimp. They can be pre-boiled or fried. If a boiled-frozen product is used, the shrimp are poured with boiling water and left to “simmer” for 2-3 minutes.

If you use raw seafood for a salad with arugula and shrimp, you must prepare it strictly according to a certain algorithm. Cook the shrimp strictly for 3 minutes after boiling again (add peppercorns, salt and dill seeds to the pan). If the shrimp are cooked in a frying pan, they need to be fried on each side for 2 minutes.

In order to save time and effort, it is better to immediately buy a purified product. If this is not available, the shrimp will have to be cleaned additionally after cooking.

Salad recipes with arugula and shrimp:

Recipe 1: Salad with arugula and shrimp

This incredibly tasty and light salad is especially loved by the female half of the population. The low-calorie components included in the dish do not harm your figure at all and increase vitality. The salad goes well with the role of the lung dinner.

Required ingredients:

1 kg peeled shrimp;
Cherry tomatoes - 10 pcs.;
A bunch of arugula;
Parmesan cheese - 200 g;
3 cloves of garlic;
Olive oil - 2 tbsp. l.;
Black pepper, sea salt - to taste.

Cooking method:

An important point in the process of preparing this salad is properly fried shrimp. To do this, heat a frying pan with olive oil and place halves of garlic cloves on it, add black pepper. Fry the garlic until golden and brown, remove from the pan. Next, peeled small shrimp are taken and fried directly in this garlic oil. You just need to cook them for 3-4 minutes (fry for 2 minutes on each side), then add salt. Next, you need to put the shrimp in a salad bowl with arugula. Add cherry tomatoes cut in half and grated Parmesan cheese. Pour the finished salad with arugula and shrimp over the cooled hot oil from the frying pan and sprinkle with lemon juice.

Recipe 2: Salad with arugula and shrimp with tangerines

Extraordinary delicious salad, which will conquer any gourmet. Ideal for a holiday table.

Required ingredients:

Sweet tangerines - 6 pieces;
Peeled shrimp - 200 g;
1 large sweet and sour apple;
Celery - 100 g;
Arugula - a bunch;
Half a lemon;
Parsley;
Low-fat mayonnaise - 4 tbsp. l.;
Salt, vinegar.

Cooking method:

Boil shrimp in salted water with vinegar for 3 minutes after boiling. Wash and peel the tangerines. Separately prepare the dressing sauce: mix mayonnaise and the juice of two tangerines. Divide the remaining tangerines into slices and remove the film from the slices. Wash the apple, peel it, remove the core and cut it into slices. Finely chop the celery. Wash and chop the parsley and arugula. Place tangerine and apple slices, boiled shrimp, herbs, celery in a deep salad bowl and mix all ingredients. Before serving, season the salad with arugula and shrimp with the prepared sauce and garnish with thinly sliced lemon slices.

Recipe 3: Salad with arugula and shrimp “Original”

The dish is very easy to prepare, but this does not affect its taste at all. This healthy and nutritious salad can be used as a holiday snack or prepared on regular weekdays.

Required ingredients:

Half a kilo of peeled shrimp;
2 squid carcasses;
Arugula - a small bunch;
Garlic clove;
Olive mayonnaise;
2 chicken eggs.

Cooking method:

Boil shrimp and squid separately. To do this, each product must be boiled in salted water for no more than three minutes. Afterwards, let the seafood cool, cut the squid into strips, if the shrimp are large, also cut them into 2-3 pieces. Boil the eggs hard, cool and chop. Finely chop the garlic and mix with mayonnaise. Wash the arugula and chop it. Mix all ingredients in a deep bowl or salad bowl. Season the finished salad with arugula and shrimp with garlic sauce.

Recipe 4: Arugula and Shrimp Salad with Pine Nuts

The spicy, slightly sweet taste of the salad will give you incredible taste sensations and good mood. The whole “zest” of the dish lies in the properly prepared dressing.

Required ingredients:

Half a kilo of peeled shrimp;
A bunch of arugula;
Pine nuts - 80 g;
8 pcs. cherry tomato;
Garlic and olive oil (4 tbsp);
Honey and grainy mustard - half a teaspoon each;
Balsamic vinegar - ½ tbsp;
Salt, black pepper.

Cooking method:

Peel the garlic, divide into cloves. Take a few cloves and cut them into halves. In a frying pan heated with olive oil, fry the garlic for a few minutes. Fry the shrimp in the same oil until cooked (2-3 minutes). Prepare the dressing sauce: mix thoroughly 2 tbsp. l. olive oil, balsamic vinegar, honey, mustard, salt and pepper. Cut the cherry tomatoes in half and grate the cheese on a coarse grater. Tear the arugula with your hands in any shape. Mix all ingredients in a deep salad bowl. Season the finished dish with sauce and sprinkle with roasted pine nuts.

Recipe 5: Arugula and Shrimp Salad with Avocado

An excellent solution in a situation where there is little time left before guests arrive, but you need to surprise them with something. The salad is easy to prepare and tastes wonderful.

Required ingredients:

Peeled shrimp - 300 g;
12 pcs. cherry tomato;
1 lemon;
Avocado - 2 pcs.;
Arugula - 200 g;
1 tbsp. l. balsamic vinegar, salt, black pepper;
Olive oil - 3 tbsp. l.

Cooking method:

Cook the shrimp in salted water for minutes after boiling again. Wash the arugula and tear it with your hands. Wash the tomatoes, cut into halves. Peel the avocado, cut in half, remove the pit and cut into thin slices. Prepare the dressing: whisk together oil, salt, vinegar and black pepper. Mix all the ingredients in a salad bowl and season with the prepared sauce. The finished salad with arugula and shrimp can be decorated with olives or sesame seeds.

Salad with arugula and shrimp - secrets and useful tips from the best chefs

The success of preparing a salad with arugula and shrimp largely depends on the technique of processing the shrimp. Under no circumstances should you cook or fry them for too long - otherwise they will become tough and have a rubbery taste. You should also take into account that when buying unpeeled shrimp, approximately 1/3 of their mass will go to waste (shell, etc.).

Salad with arugula and shrimp is not advisable to store for a long time, it is better to eat it right away. Over time, the dish loses its taste.

Salad with arugula and shrimp is the best replacement for high-calorie holiday dishes.

There are many variations of this amazing salad that are suitable for both a romantic dinner and a business lunch. The main ingredients are shrimp and arugula.

Let's start with the simplest recipe.

Simple classic recipe

Ingredients:

one hundred grams of arugula;
half a kilogram of shrimp;
four tbsp. l. olive oil;
freshly squeezed lemon juice three to four tbsp. l;
salt;
black pepper (quantity at your discretion).

Preparation

First, immerse the shrimp in salted boiling water for three to four minutes.
Place in a colander and rinse under running cold water.
We clean the shells and place the meat in a separate bowl.
Sprinkle with lemon juice and set aside to marinate a little.
We pick arugula with our hands. If this product is cut with a knife, it may oxidize and lose its appearance. Place the pieces in a salad bowl.
We drain the marinade from the shrimp (we need to drain it into a separate bowl; we will need it later) and send it to the greens.
We are preparing the dressing. This is done simply. Mix the remaining lemon juice with olive oil. Salt and pepper it.

Important! Dressing the salad should be done a few minutes before the dish is served.

With Cherry tomatoes and Parmesan

This salad can be an excellent replacement for high-calorie dishes that we traditionally put on the holiday table.

Ingredients:

shrimp (preferably larger) - three hundred grams;
arugula;
Cherry tomatoes;
approximately fifty grams. Parmesan cheese;
one tbsp. l. balsamic vinegar;
four tbsp. olive oil;
one clove of garlic;
salt at your discretion.

Preparation

First you need to chop the garlic and fry it in olive oil. As soon as it turns golden and gives off its aroma, it must be removed.
The shrimp need to be thawed (this must be done in advance), peeled and fried in our garlic butter. We fry for a short time. A few minutes will be enough.
Cut the tomatoes in half.
The cheese can be thinly sliced or grated.
Now you need to mix olive oil with vinegar and salt.
We wash and dry the arugula, then place it on a dish, seasoned with sauce.
Place shrimp and tomatoes on top, sprinkled with grated Parmesan.

The whole dish is ready!

With tiger shrimps and avocado

This salad can decorate any holiday table.

Ingredients:

ten pieces of tiger shrimp;
approximately 80 grams of arugula;
two hundred grams of avocado;
it is advisable to take the Parmesan variety 60 g;
a dozen pine nuts;
20 gr. honey (better than flower);
one lime;
soy sauce ten milliliters;
balsamic cream - ten grams;
30-40 milliliters of olive oil;
salt;
black pepper.

Preparation

The first step is to wash and dry the arugula.
Lime mode into two parts and squeeze out the juice from one half, after removing the zest.
Now, using a whisk, you need to mix the oil with juice, zest, balsamic cream, honey and sauce.
Cleaning the avocado. Next, this fruit must be cut into large cubes.
We cut the cherry into two equal parts, and the cheese into thin slices.
Heat the olive oil to a boil and fry the shrimp in it, three minutes will be enough, after adding pepper and salt.
Now you need to put arugula on a dish, put shrimp in a second layer, then cheese and halved tomatoes.
Pour over the sauce and when we sprinkle the nuts, the dish is considered ready.

Video “With King Prawns and Mozzarella”

This video shows how to prepare a salad with shrimp and such a wonderful variety of cheese as Mozzarella.

With Cherry tomatoes and cheese with photos step by step

This wonderful salad will primarily appeal to those who prefer dietary dishes. Tomatoes, aromatic herbs in combination with the unique taste of shrimp are pleasantly emphasized by a sauce with balsamic vinegar.

The incomparable taste of this salad is complemented by Parmesan and a spicy dressing.

Ingredients:

arugula;
peeled shrimp - about four hundred grams;
small cherry tomatoes - a dozen;
cheese (Parmesan is best) - fifty grams;
two tbsp. l. balsamic vinegar and olive oil.

Preparation:

The entire dish is ready and can be served!

With avocado and nuts

This salad tastes creamy due to the presence of such an ingredient as avocado. If you do not adhere to any diets, then sprinkle with nuts to add piquancy to the salad.

Any greens are suitable, choose to your taste.

Ingredients:

a large bunch of arugula;
one piece of avocado;
about 400 gr. shrimp;
four small tomatoes, it’s better to buy cherry tomatoes right away;
approximately thirty grams of pine nuts;
cheese (Parmesan is most suitable for this recipe), fifty grams is enough;
lemon juice;
olive oil - three tablespoons;
salt - required;
pepper - at your discretion.

Preparation

First of all, let's deal with arugula, it needs to be thoroughly washed and dried.
Cut the avocado and remove the pit. We select the core with a spoon, and set it to small cubes.
Defrost the shrimp, cook, clean and cool.
Wash the cherry tomatoes and cut them into halves.
Now you need to make the sauce. To do this, squeeze the juice out of half a lemon, mix it with sunflower oil, and then add salt and pepper.
Divide the ingredients into portions; ice cream bowls are best suited for this salad. We put the arugula in first, followed by the shrimp, then the avocado.
Decorate with cherry halves and sprinkle with lemon sauce.
Sprinkle with nuts.

Our entire dish is ready and serve it on the table quickly!

This recipe provides a classic composition for salads, and the delicate taste of Mozzarella will pleasantly add a unique twist to this savory dish.

Mozzarella goes well with tomatoes and basil. If you don’t have the opportunity to buy basil, then lettuce, iceberg or even spinach can be a suitable replacement; the ratios can be any.

Ingredients:

one medium bunch of arugula;
small tomatoes (cherry is best) - about four hundred grams;
one hundred grams is better if it is Mozzarella;
shrimp about 500 gr.;
soy sauce, you need at least two tablespoons and the same amount of olive oil;
pepper mixture at your discretion.

Preparation

Wash the arugula and dry it.
Now you need to deal with the shrimp. If they are already cooked, then simply pour boiling water over them. If raw, then cook them depending on the size from 3 to 8 minutes. There is a separate article on how to properly cook shrimp on our website. Next they need to be cleaned.
It's time to remove the Mozzarella balls from the brine. If they are small, then you can leave them whole, and if they are large, then cut them into slices.
Soy sauce must be mixed with vegetable oil.
Tomatoes need to be cut into halves.
Now let's start laying out the salad. The first layer is arugula, then shrimp, then mozzarella.
Decorate the salad with tomato halves and sprinkle with sauce.
Let's pepper it.
Before serving, decorate with basil.

With tangerines

A very appetizing salad that will impress and be remembered for a long time by any gourmet. A wonderful dish that will decorate any table.

Ingredients:

six pieces of tangerines;
two hundred grams of peeled shrimp;
one large apple (better if it is a sweet and sour variety);
one hundred grams of celery;
one bunch of Arugula;
1/2 lemon;
parsley;
mayonnaise (low-fat) – four tablespoons;
salt;
vinegar.

Preparation:

Salt the water, add vinegar and wait for it to boil. Add the shrimp and cook for three minutes.
Wash and clean the tangerines.
Now we need to make the sauce for our salad. To do this, mix mayonnaise with the juice of a couple of tangerines. We disassemble the remaining tangerines into slices, from which we remove the film.
Wash the apple and remove the skin. Remove the core and cut into slices.
Just chop the celery finely.
Wash the parsley and arugula and chop it finely.
After all the ingredients are prepared, add tangerine and apple slices, then shrimp, then greens and celery, etc.
Mix all ingredients carefully.
Before serving the dish, season it with sauce and decorate with thin lemon slices.

With arugula classic with photo step by step

A wonderful combination of tiger shrimp, balsamic cream and arugula creates a unique taste and aroma! At the same time, the dish is prepared quite simply.

Ingredients:

mustard (preferably Dijon) - no more than five grams;
arugula a little more than a hundred grams;
small tomatoes (Cherry variety is most suitable) one hundred grams;
approximately two hundred gr. tiger shrimp, maybe a little more;
one garlic clove;
twenty gr. pine nuts;
twenty gr. balsamic cream;
1 tsp honey;
lemon or lime at your discretion;
a couple of orange slices;
twenty gr. olive oil;
Parmesan cheese - 20 gr.

Preparation:

Wash and dry the arugula.
We cut the tomatoes into halves.
Grate Parmesan cheese.
Finely chop the garlic.
We clean the shrimp, best done with scissors. The shell, black vein and tail are removed. In the end, only clean meat should remain.
Now you need to mix sunflower oil with chopped garlic and marinate our peeled shrimp in this mixture for about fifteen minutes.
While the shrimp are marinating, prepare the sauce. To do this, mix mustard, honey, salt and pepper to taste, add olive oil, squeeze out lemon juice, lemon and orange. Mix well.
Heat a frying pan, pour a little oil into it, fry the shrimp (which should have marinated by this time) for several minutes, stirring constantly.
Now let's move on to the layout. First we put in the arugula, then the tomatoes, then the shrimp. Drizzle everything with our spicy sauce.
Sprinkle the almost finished salad with Parmesan, which must first be grated.
Next, nuts and balsamic vinegar.

The whole dish is ready and asking to be served!

How well the salad with arugula and shrimp turns out mainly depends on how correctly the shrimp were processed. The first thing to remember is that they should not be boiled or fried for a long time, otherwise they will become harsh.
If you buy unpeeled shrimp, about a third of its weight is waste.
Do not store the salad with arugula and shrimp for a long time; it is better to eat it right away. Since the dish loses its taste during storage.

Basic cooking rules

Shrimp have appeared on the shelves of our stores a long time ago, but as for arugula, for the bulk of our population it is a curiosity. In short, arugula is a salad that has a pleasant taste and unique aroma. This plant contains many useful vitamins and minerals, and it is also low in calories.
Currently, arugula is included in a variety of dishes. And the combination of arugula and shrimp is considered the most successful. These products complement each other in a striking way, not only taste qualities, but also in its composition. Dishes with arugula are very well absorbed by the body, have a beneficial effect on the immune system and lower blood sugar.
Salad with arugula and shrimp can be served for breakfast, as a side dish, for lunch or just for dinner. You can add a variety of vegetables to a dish with arugula (for example, peppers, tomatoes, cucumbers), cheese, eggs, various greens, and the following seafood (squid or crabs) are equally suitable.
Various oils are well suited for dressing; you can also add lemon juice, mustard or olive sauce. Low-fat mayonnaise or creamy, cheese or sour cream sauces work well.
If you like experiments, then make this original seasoning: balsamic vinegar, olive oil, and don’t forget to add salt and pepper.

This video shows how to prepare a wonderful salad whose main ingredients are shrimp, caramelized goat cheese and arugula.

Calories: Not specified
Cooking time: Not specified

Exquisite taste, an interesting combination of products - a salad with shrimp and arugula and tomatoes will be beautiful decoration your holiday table or romantic dinner for two. Sweet tomatoes, spicy aroma of greens, tender shrimp and piquant Parmesan - all harmoniously seasoned with sweet and sour balsamic vinegar. This combination of products is a real delight for gourmets.
This salad also has a bright, presentable appearance thanks to red tomatoes and green arugula. The dish is very easy to prepare. It takes literally ten minutes to prepare, so it turns out to be a real salvation if you suddenly have guests over. Despite the fact that greens are not high in calories, they are quite filling. And due to the fact that the products are subjected to minimal heat treatment, they also retain all useful substances. So it will appeal to those who are trying to take care of their health and figure.

Ingredients:
- arugula leaves – 1 bunch,
- shrimp – 200 g,
- cherry – 200 g,
- parmesan – 50 g,
- balsamic vinegar – 1 tablespoon,
- olive oil – 1 tablespoon,
- salt and pepper - to taste.

Step by step recipe with photo:

First, let's prepare the seafood. If you bought a semi-finished product (already boiled and then frozen shrimp), then simply pour hot water for two minutes.
If you prepare a salad from fresh seafood, then you need to clean and fry them on vegetable oil. To do this, heat a little oil in a frying pan. Add the already peeled shrimp. Salt and pepper them to taste. Fry for two minutes, turning to ensure even color.

Then place on napkins to drain excess fat from the shrimp.

Next, cut each cherry tomato in half. Large ones can be divided into four parts.
Parmesan can be shredded using a vegetable peeler. Then you get thin plates. Or just grate the cheese on a coarse grater.

Place all ingredients in a salad bowl. Place the washed arugula leaves first. If the arugula leaves are large, then you can tear them a little to make it easier to eat later.
Next are the rest of the products. Mix carefully so as not to crush the grass and cherry tomatoes.

Prepare the dressing: mix balsamic vinegar with olive oil. Season with salt and pepper. Whisk vigorously until emulsified. And pour over the salad. Ready!
Tip: Dress the salad with shrimp and arugula and tomatoes just before serving. Then arugula will have a beautiful, presentable appearance - its leaves will not look wrinkled. We recommend a recipe for another salad with