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Sauteed Shrimp with Arugula and Tomatoes


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2010


  • 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. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Reviews Add a comment

  • melaa
    15 JAN, 2016
    Adding a tablespoon or two of white wine while the shrimp is cooking adds a bit more depth to the flavor and sprinkling lightly with a tangy pecorino [I like sheep's milk myself] just before serving gives it a nice little zing...just what it needs.
  • MS12115934
    6 APR, 2014
    I absolutely love this dish! It is so easy and yet elegant - it is my go to dinner party dish! THANKS
  • dbfish1
    30 JUL, 2013
    This was delicious, and so fast. Thank you for this and all your high quality recipes.
  • rjmahoney66
    10 JUL, 2013
    This was a home run!!!! It was so easy and delicious. It was a recipe that you could serve to guests and they would feel like they had been served a gormet meal. I served it over brown rice that I made with my homemade chicken broth, 1 clove minced garlic, a few tablespoons of dry white wine and 1/8 t. saffron. Delicious!!!!
  • MS12223437
    4 JUL, 2013
    Have made this several times and is delicious. It has become our favorite shrimp dish and is so easy to make.
  • MS11113423
    18 JUN, 2013
    I don't know...this dish was pretty easy to make, but overall, I found the flavor to be completely absent and had to add taste to it through using a lot of lemon pepper and butter. I'll be trying it again and again, with a variety of different seasonings, to give it some much-needed additional "zing". As-is, it's just too light!
  • Kate Costa
    4 JUN, 2013
    Great easy recipe! Tasty way to use up lots of spring greens.
  • suebeth1
    18 AUG, 2011
    I have made this recipe serveral times and it is wonderful. Great company dish, and so easy. I spice it up with red pepper flakes and serve it over Israili couscous. YUMMY!