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Pesto Shrimp and Arugula Salad Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A fresh and flavorful salad combining succulent shrimp, cherry tomatoes, arugula, and pesto for a quick, healthy meal.

Ingredients

Protein

  • 0.5 pound Simple Truth raw jumbo shrimp
  • 4 tablespoons olive oil (divided)
  • 2 cloves garlic (pressed or minced)
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • Pinch red pepper flakes
  • 2 cups Private Selection cherry tomatoes
  • 0.25 cup Hemisphares pesto
  • 8 cups Simple Truth baby arugula
  • 0.5 lemon lemon (juice only)
  • 0.125 cup freshly shaved Parmesan cheese
  • 0.5 cup canned Simple Truth cannellini beans

Instructions 

  • Thaw and drain the shrimp, then marinate with 2 tbsp olive oil, garlic, salt, pepper, and red pepper flakes for 20-30 minutes.
  • Cook the shrimp in batches in a skillet with 1 tbsp olive oil until opaque, then toss with pesto.
  • Sauté garlic and tomatoes in the skillet for 4-5 minutes, then set aside.
  • Assemble the salad by tossing arugula with lemon juice, olive oil, then topping with Parmesan, beans, tomatoes, and shrimp. Season to taste.

Notes

Use fresh ingredients for best flavor and adjust seasoning as needed.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Seafood