Grilled Shrimp with Arugula Mushroom Salad Recipe

Name: Grilled Shrimp with Arugula Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons finely chopped pepperoncini; 1 1/2 teaspoons minced garlic; Salt and freshly ground black pepper; 24 large shrimp (about 1 pound), peeled, deveined; 1/3 cup full-flavored extra-virgin olive oil; 3 tablespoons fresh lemon juice; Sea salt and freshly ground black pepper; 10 cups fresh arugula, large leaves torn in half; 4 ounces large button mushrooms, thinly sliced; 2 ounces shaved Parmesan

Servings: persons

3 tablespoons olive oil
2 tablespoons finely chopped pepperoncini
1 1/2 teaspoons minced garlic
Salt and freshly ground black pepper
24 large shrimp (about 1 pound), peeled, deveined
1/3 cup full-flavored extra-virgin olive oil
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
10 cups fresh arugula, large leaves torn in half
4 ounces large button mushrooms, thinly sliced
2 ounces shaved Parmesan

1
To make the shrimp: Heat the oil in a heavy medium skillet over medium heat.
2
Add the pepperoncini and garlic and cook until fragrant, about 2 minutes.
3
Season, to taste, with salt and pepper.
4
Set aside.
5
Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil.
6
Sprinkle with salt and pepper.
7
Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame.
8
Grill the shrimp until just cooked through, about 2 minutes per side.
9
Toss the shrimp with the remaining pepperoncini oil to coat.
10
Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend.
11
Season the dressing, to taste, with salt and pepper.
12
Top the arugula with mushrooms in a large bowl.
13
Season the salad, to taste, with salt and pepper.
14
Surround with the warm grilled shrimp and shaved Parmesan.
15
Add dressing and toss before service.
16
Serve immediately.
17
Mound the salad in the center of large plates.

946

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons finely chopped pepperoncini, 1 1/2 teaspoons minced garlic, Salt and freshly ground black pepper, and more.

Yes, Grilled Shrimp with Arugula Mushroom Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp with Arugula Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions