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Arugula Salad with Shrimp

This fresh and flavorful arugula salad is topped with sautéed shrimp, sliced fennel and creamy white beans.
Course Entree Salad, Salad
Cuisine American
Keyword salad, Shrimp
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 19 minutes
Servings 4
Calories 322kcal
Author Liz Della Croce


  • 1 pound shrimp raw, peeled and deveined
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 6 cups baby arugula
  • 2 cups white beans drained and rinsed, such as cannellini
  • 1 fennel bulb cored and thinly sliced
  • 1/2 cup onion thinly sliced
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 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. 


Serving: 2cups | Calories: 322kcal | Carbohydrates: 34g | Protein: 33g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 285mg | Sodium: 2090mg | Potassium: 1010mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 23.5mg | Calcium: 326mg | Iron: 6.7mg