Spicy Shrimp With Avocado And Arugula Salad Recipe Recipe

Name: Spicy Shrimp With Avocado And Arugula Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil, divided; 1/8 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; Kosher salt and freshly ground black pepper; 6 large peeled and deveined shrimp; 2 tablespoons fresh lemon juice from 1 lemon; 5 ounces baby arugula; 1 medium shallot, thinly sliced; 2 tablespoons toasted pine nuts; 1 ripe Hass avocado, sliced; 1 cup Sun Gold or cherry tomatoes, halved; 6 to 8 picked basil leaves, roughly chopped; 2 teaspoons fresh lime juice from about 1 lime

Servings: persons

7 tablespoons olive oil, divided
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 large peeled and deveined shrimp
2 tablespoons fresh lemon juice from 1 lemon
5 ounces baby arugula
1 medium shallot, thinly sliced
2 tablespoons toasted pine nuts
1 ripe Hass avocado, sliced
1 cup Sun Gold or cherry tomatoes, halved
6 to 8 picked basil leaves, roughly chopped
2 teaspoons fresh lime juice from about 1 lime

1
In a mixing bowl, combine 2 tablespoons of olive oil, cayenne, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.
2
Whisk together lemon juice and 4 tablespoons olive oil. Set aside.
3
Heat the remaining tablespoon of oil in a 10-inch cast iron or stainless steel skillet over high heat until shimmering. Add the shrimp and cook without moving until lightly browned, about 2 minutes. Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.
4
In a large serving bowl, combine the arugula, shallot, pine nuts, avocado, tomatoes and basil. Add dressing, season with salt and pepper, and toss to combine. Serve immediately, topped with shrimp.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 7 tablespoons olive oil, divided, 1/8 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, Kosher salt and freshly ground black pepper, and more.

Yes, Spicy Shrimp With Avocado And Arugula Salad Recipe 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.

Spicy Shrimp With Avocado And Arugula Salad Recipe

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