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Sauteed Shrimp with Arugula and Tomatoes

Easy Dinner: Sauteed Shrimp with Arugula and Tomatoes

The best thing about this time of year is the abundance of fresh ingredients available at the Farmer’s Markets and roadside farm stands.  Freshly harvested arugula is widely available right now, which makes me almost giddy, I love it’s peppery flavor.

This dinner or lunch comes together in minutes which works perfectly for my schedule at the moment.  It’s a very summery dish with little to no effort going into making it.  Not to mention it’s very light on the calories.

Enjoy it with a refreshing glass of white wine while sitting on the patio enjoying family and friends.

In a large skillet, heat oil over medium-high heat.  Add tomatoes and cook, stirring often, until they blister, about 2 minutes.  Add garlic and cook until fragrant, 30 seconds.

Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.  Add arugula, season with salt and pepper and toss until wilted, 1 minute.  Add lemon juice and toss to combine.

Happy Summer!

Sauteed Shrimp with Arugula and Tomatoes

1 Tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 Tablespoon fresh lemon juice

In a large skillet, heat oil over medium-high heat.  Add tomatoes and cook, stirring often, until they blister, about 2 minutes.  Add garlic and cook until fragrant, 30 seconds.

Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.  Add arugula, season with salt and pepper and toss until wilted, 1 minute.  Add lemon juice and toss to combine.

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  4. Jenn C. says

    This looks so easy and yummy. My husband would love it, but definitely not my 3 year old. That wouldn’t stop me though.

    I have a cooking question for you. Why do you leave the tail on the shrimp rather than just removing it with the rest of the shell? I’ve never understood why you keep when you don’t eat it. I just feel sloppy when I’m trying to dig the tail out of the shell.

    You are obviously surpass by leaps and bounds when it comes to cooking. My question is just a general one. I’m just hoping you or someone else may could enlighten me.

    Reply

  7. Barbie with a T says

    Looks delicious and easy. If I cannot find arugula, I will substitute spinach. But those little tiny tomatoes and garlic that you saute in the skillet is what turns me on! I can smell it from here!

    Reply

  21. Biz says

    I can’t wait to hit up our farmers market this weekend – it always opens so late in the midwest – jealous of people who have year round access! 😀

    Your shrimp dish looks delicious! Hope all is well with you!

    Reply

  29. Nina says

    I hate to ask what is probably a very silly question but would it be acceptable for me to use thawed frozen (allready de-veined and “de-tailed”) shrimp in leu of fresh shrimp in this dish?

    Reply

  34. Marisa says

    This looks so good! Silly question though – When throwing in the shrimp, is it raw? On that note, is it possible to buy raw, peeled, and deveined shrimp? Or are they already cooked and you throw them in the skillet for flavoring. I want to make this very soon, thanks for posting!

    Reply

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