Arugula Pesto Salad with Shrimp

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 354
Protein 31g
Fat 23g
Carbs 12g
Total Time 15 minutes


Arugula Pesto Salad Recipe


Arugula Pesto Shrimp Salad

Ingredients for 4 servings

  • 1 1/2 lb raw jumbo shrimp, peeled and deveined
  • pinch of sea salt & pepper
  • Arugula Pesto
    • 3 garlic cloves
    • 1 1/2 cups raw arugula
    • 1/2 cup fresh basil
    • 1/4 cup walnuts
    • 1/2 cup parmesan
    • 1/4 cup olive oil
    • sea salt  & pepper to taste
    • 1/4 cup  water (or more/less for your desired consistency)
  • Salad
    • 1lb cherry tomatoes, halved
    • 1 zucchini, cut into 1 1/2-inch chunks
    • 1 yellow squash, cut into 1 1/2-inch chunks
    • 1 (orange) bell pepper, cut into 1 1/2-inch chunks
    • 1/2 red onion, slices
  1. Set a nonstick skillet on medium-high heat.  Once hot, lightly spray with olive oil then toss in the shrimp.  As the shrimp sears and cooks, sprinkle in a pinch or 2 of sea salt & pepper.  Once finished cooking, about 6 to 8 minutes, remove from the skillet and set aside.
  2. Place all the ingredients for the pesto in a blender or food processor.  Process until smooth then season to taste with sea salt & pepper.
    Arugula Pesto Shrimp Salad
  3. In a large bowl, combine all the ingredients for the salad and the cooked shrimp.  Pour in a generous amount of the pesto and toss to coat.  Repeat.

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