Shrimp, Arugula and Baby Corn Salad

  • Difficulty: Ultra Basic
  • 20 minutes
  • 2 servings

Shrimp can be a quite versatile ingredient if you know what to do with it. You can serve them on their own, put them in pasta, or even mix them in a salad! Just cook the shrimp with lemon juice, cherry tomatoes, peppercorns and seven spices. Then use them to top your arugula salad. Voila, your dish is ready, and in record time!

Ingredients Needed for Shrimp, Arugula and Baby Corn Salad

½ lemon
8 cherry tomatoes
parsley
1 tablespoon vegetable oil
1 teaspoon mixed peppercorn
9 ounces of shrimp
1 teaspoon seven spice
6 baby corns
6 ounces of arugula
1 tablespoon olive oil
pepper

How to Cook Shrimp, Arugula and Baby Corn Salad

  1. Slice the cherry tomatoes in halves and chop the parsley.
  2. Heat the oil in a skillet over medium heat. Add 1 teaspoon of mixed peppercorns. Add the shrimp and season them with salt, pepper, and seven spices. After 2 minutes, add baby corns, sliced tomatoes, and parsley. Cook the shrimp for 2 more minutes.
  3. Add the arugula in a deep plate or bowl. Season it with olive oil. Top it with the cooked shrimp and season with pepper.

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