Tuesday, June 1, 2010

Sautéed Shrimp with Arugula and Tomatoes

This dish was as super quick and easy to make as it was tasty, perfect for a weeknight dinner after work. Shrimp take only a few minutes to cook, plump and pink—seriously, any more than that and it’s overcooked and rubbery. This dish serves up well with rice or pasta.

Source: Sautéed Shrimp with Arugula and Tomatoes, Everyday Food magazine, June 2010

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. 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.


  1. 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!

  2. Glad that you like this one! I prefer to use raw shrimp, and it is possible to find it raw, peeled, and deveined. :) If you do go with cooked shrimp, though, be very careful to simply heat through on low heat to avoid overcooking.

  3. Thank you!! And thanks for the tips :)