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Arugula Pesto Salad with Shrimp
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Nutrition per serving
Arugula Pesto Salad with Shrimp
Ingredients for 4 servings
Substitution
Note
- 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
Steps
Step 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.
Step 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.
Step 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.
Arugula Pesto Salad with Shrimp
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
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.
-
Place all the ingredients for the pesto in a blender or food processor. Process until smooth then season to taste with sea salt & pepper.
-
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.
