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Sauteed Shrimp with Micro Arugula and Tomatoes

Updated: Jun 24, 2020

You can serve this quick saute over rice, or toss it with your favorite pasta.


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


  1. In a large skillet, heat oil over medium-high.

  2. Add tomatoes and cook, stirring often, until they blister, about 2 minutes.

  3. Add garlic and cook until fragrant, 30 seconds.

  4. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.

  5. Add micro arugula, season with salt and pepper, and toss until wilted, 1 minute.

  6. Add lemon juice and toss to combine.

By Martha Stewert

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