Grilled Shrimp with Arugula Mushroom Salad
Fire up your grill and indulge in the irresistible combination of smoky, juicy seafood and crisp, fresh greens with this Grilled Shrimp with Arugula Mushroom Salad recipe. Perfect for a light yet satisfying meal, this dish features plump shrimp marinated in a zesty blend of garlic, olive oil, and lemon juice, then quickly charred to perfection. Paired with a vibrant salad of peppery arugula, earthy baby bella mushrooms, and a drizzle of tangy honey-Dijon vinaigrette, this recipe is a harmonious balance of bold flavors and nutritious ingredients. Finished with a sprinkle of shredded Parmesan for a savory touch, it’s a quick and healthy meal that’s ready in just 25 minutes. Whether you’re hosting a summer barbecue or craving an elegant weekday dinner, this dish promises to delight your taste buds and impress your guests!
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Recipe Information
Ingredients
- 1 lb Raw shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 5 tbsp Olive oil
- 3 tbsp Lemon juice, freshly squeezed
- 1.5 tsp Salt
- 1 tsp Black pepper, freshly ground
- 0.5 tsp Crushed red pepper flakes (optional)
- 4 cups Arugula, fresh
- 1.5 cups Baby bella mushrooms, thinly sliced
- 0.25 cup Parmesan cheese, shredded
- 1 tsp Honey
- 1 tsp Dijon mustard
Instructions
In a medium bowl, combine the shrimp, minced garlic, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the crushed red pepper flakes (if using). Toss to coat the shrimp evenly. Let marinate for 10 minutes while you prepare the salad ingredients.
Preheat your grill or grill pan over medium-high heat. While it heats, toss the arugula and sliced mushrooms in a large serving bowl.
In a small mixing bowl, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, honey, and Dijon mustard to create the lemon vinaigrette. Set aside.
Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for at least 30 minutes beforehand). Grill the shrimp for 2-3 minutes on each side, or until they are opaque and slightly charred.
Remove the shrimp from the grill and let them rest for a minute. Meanwhile, drizzle the lemon vinaigrette over the arugula and mushrooms, and toss to coat evenly.
Divide the salad onto four plates and sprinkle with shredded Parmesan cheese. Top each salad with the grilled shrimp skewers.
Serve immediately and enjoy a delicious, healthy meal!
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.5 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 845 mg | 65% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
