Warm Shrimp & Arugula Salad

Fresh, colorful, and full of bright summer flavor, this Warm Shrimp & Arugula Salad is the perfect meal when you want something light that still feels satisfying. Sweet corn, juicy tomatoes, fragrant basil, and peppery arugula create a beautiful balance of flavors, while warm sautéed shrimp and a sprinkle of Asiago or Parmesan cheese make it hearty enough for dinner.

Ready in just 25 minutes, this recipe is ideal for busy weeknights, casual lunches on the patio, or entertaining friends with a fresh seasonal meal.

Wait to dress the salad until just before serving to keep the greens crisp.

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Why You’ll Love This Recipe

• This salad comes together quickly with simple, wholesome ingredients.
• The warm shrimp create a delicious contrast against the cool vegetables.
• Fresh corn adds a naturally sweet crunch that pairs beautifully with the peppery greens.
• The homemade lemon-balsamic vinaigrette is bright, tangy, and incredibly easy to make.
• It’s elegant enough for entertaining but easy enough for any night of the week.

Ingredients

• 12 cups loosely packed arugula
• 2 cups loosely packed fresh basil leaves, torn if large
• 1½ cups fresh corn kernels (about 2 ears)
• 1½ cups cherry or grape tomatoes, halved
• 4 tablespoons extra-virgin olive oil, divided
• 1½ tablespoons fresh lemon juice
• 1½ tablespoons balsamic vinegar
• 2 teaspoons grainy mustard
• ½ teaspoon kosher salt, divided
• 1 pound raw shrimp (21–25 count), peeled and deveined
• 2 cups herb-garlic whole-grain croutons (optional)
• Freshly ground black pepper, to taste
• ½ cup grated Asiago or Parmesan cheese

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How It Comes Together

• Begin by combining the arugula, basil, corn, and tomatoes in a large serving bowl.
• Whisk together most of the olive oil with the lemon juice, balsamic vinegar, grainy mustard, and half of the salt until well combined.
• Season the shrimp with the remaining salt. Heat the remaining olive oil in a large skillet over medium-high heat and cook the shrimp for about 3 minutes, turning occasionally, until pink and cooked through.
• Add the warm shrimp and croutons, if using, to the salad. Drizzle with the dressing and gently toss everything together. Divide among serving plates, finish with freshly ground black pepper, and top with grated Asiago or Parmesan cheese.

Tips for Success

• Use the freshest shrimp you can find for the best flavor and texture.
• Fresh summer corn gives the sweetest flavor, but frozen corn thawed and patted dry also works well.
• Cook the shrimp just until pink to keep them tender.
• Wait to dress the salad until just before serving to keep the greens crisp.
• Freshly grated cheese melts slightly over the warm shrimp and adds wonderful flavor.

Serving Ideas

• Serve with warm crusty whole-grain bread.
• Pair with chilled sparkling water infused with lemon and basil.
• Enjoy alongside grilled sourdough or focaccia.
• Finish the meal with fresh berries or a light fruit sorbet.

Tips for Entertaining

• Arrange the salad on a large serving platter instead of tossing it in a bowl for a beautiful presentation.
• Offer extra grated cheese and freshly cracked pepper at the table.
• Pair with crisp white wines like Sauvignon Blanc or Pinot Grigio for an effortless summer dinner party.

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Warm Shrimp & Arugula Salad

Prep Time 25 minutes

Cook Time 3 minutes

Servings 4

Ingredients

• 12 cups loosely packed arugula leaves
• 2 cups loosely packed fresh basil leaves, torn if large
• 1½ cups fresh corn kernels
• 1½ cups cherry or grape tomatoes, halved
• 4 tablespoons extra-virgin olive oil, divided
• 1½ tablespoons lemon juice
• 1½ tablespoons balsamic vinegar
• 2 teaspoons grainy mustard
• ½ teaspoon kosher salt, divided
• 1 pound raw shrimp, peeled and deveined
• 2 cups herb-garlic whole-grain croutons (optional)
• Freshly ground black pepper to taste
• ½ cup grated Asiago or Parmesan cheese

Instructions

1. Combine the arugula, basil, corn, and tomatoes in a large serving bowl.

2. Whisk together 3 tablespoons olive oil, lemon juice, balsamic vinegar, mustard, and ¼ teaspoon salt until smooth.

3. Season the shrimp with the remaining ¼ teaspoon salt.

4. Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium-high heat.

5. Cook the shrimp for about 3 minutes, turning occasionally, until pink and opaque.

6. Add the warm shrimp and croutons, if using, to the salad.

7. Drizzle with the dressing and toss gently to coat.

8. Divide among four plates.

9. Finish with freshly ground black pepper and grated Asiago or Parmesan cheese before serving.