Sauteed Shrimp Over Arugula With Avocado Vinaigrette – a delicious recipe with shallots, lemon juice, avocado oil, salt, black pepper, shrimp. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mince the shallots and mix with the lemon juice in a stainless steel bowl.
2
Slowly drizzle in the avocado oil while constantly whisking.
3
Add salt and pepper.
4
Set the dressing aside.
5
Peel, clean, and rinse the shrimp and then pat them dry.
6
Start heating up a skillet.
7
Toss the shrimp in a bowl with one tablespoon of the vinaigrette, salt, pepper and paprika.
8
Saute the shrimp in some avocado oil until just browned on each side.
9
Set aside two spoonfuls of the vinaigrette and then mix the larger amount with the arugula.
10
Place half of the arugula in the center of two plates, forming a round mound.
11
Place four shrimp around each mound.
12
Drizzle the reserved vinaigrette over each shrimp.
1963
kcal
Calories
26
g
Fat
16
g
Carbs
412
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 x shallots minced, 2 tablespoons lemon juice, 6 tablespoons avocado oil plus extra for cooking, 1 x salt to taste, and more.
Yes, Sauteed Shrimp Over Arugula With Avocado Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
