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This post appears in the Personal Touches in the Kitchen challenge.

Cook Eat Paleo - Simple recipes for gluten-free, grain-free living

An easy paleo recipe for 5-ingredient shrimp and arugula salad inspired by my trip to Italy.

An easy paleo recipe for shrimp and arugula salad with avocado. With just 5 ingredients, it's paleo, gluten-free, grain-free, and dairy-free. | cookeatpaleo.com

I first had this incredible shrimp and arugula salad in a little ristorante in Taormina, Sicily. It was a perfect lunch on a sunny terrace. I was surprised at how few ingredients were in the salad. But once I tasted the freshness of the local ingredients, and the way the way the flavors worked together, I was convinced. And I’ve been making it this way ever since.

What made it so special? The attention to detail – using the best quality ingredients, dressing them with simply fresh lemon juice and extra virgin olive oil, and letting the flavors shine through. When you start with great seafood and the freshest produce, you don’t have to add much to it.

I knew this salad was a dish I could easily recreate at home. I love bringing this simple recipe from that little Italian kitchen to my own. It fits in perfectly with the way I like to cook.

Shrimp and Arugula Salad | cookeatpaleo.com

Since this salad uses cooked shrimp, you can cook the shrimp in advance or buy the shrimp already cooked at your local fish market. Just be sure to get big, beautiful shrimp like you would use for shrimp cocktail. The rest of the salad takes less than five minutes to put together.

The original salad was finished with shaved Parmesan. I substituted avocado here to make it dairy-free. But you could even leave it out. I think it’s the combination of the spicy arugula, sweet shrimp, tangy lemon, and fruity olive oil that makes this salad so good.

Just looking at this shrimp and arugula salad reminds me of that sunny terrace in Italy.

Shrimp and Arugula Salad



Serves: 4 servings

  • 8 cups baby arugula
  • 1 pound large cooked shrimp
  • 1 avocado, diced
  • 4 tablespoons good quality extra virgin olive oil
  • 2 lemons, 1 juiced and 1 cut into wedges
  • coarse sea salt and fresh cracked pepper
  1. Add arugula, shrimp and avocado to large bowl. Drizzle with half of olive oil, juice of one lemon, and salt and pepper to taste. Toss lightly, then add more olive oil, if needed, to just lightly coat arugula. Taste and adjust seasonings.
  2. Serve with lemon wedges on the side.


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Disclosure: This post is sponsored by BonAppetit.com’s “Out of the Kitchen” series. #epicurious #outofthekitchen

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Cook Eat Paleo, Lisa Wells

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Lisa Wells is the founder of Cook Eat Paleo®, where she shares quick and easy gluten-free, paleo recipes made with real food ingredients. Her recipes have been featured on Cooking Light, Redbook, and Self.