Author:
Kevin Curry
Arugula Pesto Salad with Shrimp
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
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.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!