Sautéed Shrimp with Arugula and Tomatoes

Sautéed Shrimp with Arugula and Tomatoes
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 166.8
  • Total Fat: 5.6 g
  • Cholesterol: 172.3 mg
  • Sodium: 176.6 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 23.9 g

View full nutritional breakdown of Sautéed Shrimp with Arugula and Tomatoes calories by ingredient


(Source: Everyday Cooking June 2010) (Source: Everyday Cooking June 2010)
Number of Servings: 4


    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.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JDEVASHER.

TAGS:  Fish | Dinner | Fish Dinner |