Salad with shrimp, arugula and tomatoes

Light salad in Mediterranean style. It looks beautiful on the table. This salad will help you out if guests suddenly descended. It is prepared quickly, looks appetizing, besides it is very healthy and balanced in taste. Even my husband, who is very wary of arugula, ate it with pleasure.

Irinaprimorochka

Recipe author

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Composition / ingredients

Servings:

Shrimp (medium size, already cleaned)

Hard cheese

Cherry tomatoes

100

Arugula

150

Garlic

Hot capsicum

0.5

Olive oil

Soy sauce

Lemon juice

Honey

0.5

Sea salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 8 g

Fats 32 % 6 g

Carbohydrates 26 % 5 g

97 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make a salad with shrimp arugula and tomatoes? I took the shrimps boiled and frozen, scalded them with boiling water and cleaned them from the shell, leaving a tail.
Step 2:
Chop garlic and pepper, fry in oil over low heat until brown. Then remove from the pan.
Step 3:
Fry the shrimp on each side for half a minute until golden brown. Put it on a napkin.
Step 4:
Make a refueling. Mix soy sauce, honey, lemon juice, ground pepper and a little oil from the pan. Try. Add salt if necessary.
Step 5:
Put the arugula on a plate. If the leaves are large, tear them with your hands. Put the shrimp and cherry tomatoes, cut in half, on the arugula. Pour over the dressing.
Step 6:
Rub the cheese on top with long strips.
Step 7:
Decorate.
Step 8:
Can be left as is, can be mixed. After that, we eat immediately! Enjoy your meal!

Rukola is the main friend of a losing weight girl. No other salad has such a positive effect on metabolism. Arugula is a storehouse of vitamin C and iodine, increases the level of hemoglobin in the blood, removes cholesterol and has a tonic effect on the body as a whole — a real natural energizer!

Salad with arugula is eaten immediately after cooking, it cannot be stored. If the salad is seasoned in advance, the leaves can give juice and turn into mush. It is customary to tear large leaves of arugula with your hands; if you cut them with a knife, a rusty trace appears in place of the cut. One of the most popular dressings is a mixture of vegetable oil and acidifier, parmesan is often added to the salad.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.

Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.