Fresh, flavorful shrimp salad with fennel and arugula is crunchy and peppery, tossed in a zesty lemon vinaigrette for an easy weeknight recipe idea!
I love arugula salads and almost always order one when I see it on a restaurant menu. Since my boys love shrimp and white beans, I decided to turn my favorite side salad into a more hearty and satisfying entree! This Shrimp Salad with Fennel and Arugula makes the perfect lunch or light dinner.
To add a crunchy texture and subtle, anise flavor I add in thinly sliced fennel. For creaminess, protein and fiber, I toss in drained and rinsed cannellini beans. I love using beans in salads, and if you do too, you’ll love my Tuna and White Bean Salad or Italian Chopped Salad with Cannelini Beans.
Ingredients
- For the shrimp: Raw shrimp, brown sugar, smoked paprika, garlic powder, salt, and cayenne.
- For the salad: Baby arugula, white beans (like cannelini beans), fennel, and onion.
- For the dressing: Lemon juice, olive oil, salt, and pepper.
How to Make Shrimp Salad with Fennel and Arugula
Step 1. Season your shrimp with the brown sugar, paprika, garlic, salt, and cayenne. Then sauté until cooked through in a pan over medium-high heat.
Step 2. While shrimp cooks, slice your fennel bulb and at it to a large bowl.
Step 3. Then add the arugula, onions, and white beans to the bowl.
Step 4. Finish with the shrimp and the dressing of olive oil, lemon juice, and a dash of salt and pepper.
Serve and enjoy your Shrimp Salad with Fennel and Arugula!
More Seafood Dishes
- Shrimp Salad Lettuce Cups
- Salmon with Lemon and Oregano
- Parmesan Crusted Baked White Fish
- Lightened Seafood Chowder
- Jamaican Fish Escovitch
Eat It, Like It, Share It!
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This dish is delicious with hot shrimp, room temperature shrimp or cold shrimp so feel free to serve it any way you wish.
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Arugula Salad with Shrimp?
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Ingredients
Instructions
- In a medium bowl, toss together raw shrimp with next five ingredients (brown sugar through cayenne). Heat a large non-stick skillet over medium-high heat and spray with cooking spray. Add shrimp to pan in single layer and saute until pink, about 3 minutes. Flip shrimp and cook on other side additional 3 minutes; remove from heat.
- In a large bowl, toss together arugula with beans, fennel, onion, lemon juice, olive oil, salt and pepper. Add shrimp before serving.
Nutrition
Frequently Asked Questions
You can prep the ingredients in advance, but for best texture, toss everything together just before serving so the arugula stays crisp and the fennel remains crunchy.
Yes, frozen shrimp works very well! Just thaw completely and pat dry before cooking to prevent excess moisture and to help the shrimp sear properly.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the veggies will soften over time.
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