Arugula Pesto Salad with Shrimp
Calories 354
Protein 31g
Fat 23g
Carbs 12g
Total Time 15 minutes
Arugula Pesto Salad Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
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
Steps
- 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.
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Calories
354
Protein
31g
Fat
23g
Carbs
12g
Sodium
Fiber
4g
Sugar
8g