Sautéed Shrimp with Arugula

This tart shrimp sauté is best served with white rice or orzo.

Plus: More Seafood Recipes and Tips

  • Servings: 4

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  • 1 large garlic clove
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon whole black peppercorns
  • Salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • 1 pound medium shrimp, shelled and deveined
  • 1/2 pound arugula, large stems discarded

How to make this recipe

  1. In a mortar, combine the garlic, lemon zest, peppercorns and a pinch of salt and mash to a coarse paste. Stir in the lemon juice and then 1/4 cup of the oil.

  2. In a large skillet, heat the remaining 1 teaspoon of oil. Add the shrimp and cook over moderately high heat, stirring, until beginning to curl, about 3 minutes. Add the arugula and stir until wilted and the shrimp is cooked through, about 2 minutes. Add the olive oil mixture, toss well and season with salt; serve hot.


Olive Oil A buttery extra-virgin olive oil adds richness to the shrimp; a peppery oil gives the sauce bite.

Suggested Pairing

The sweet shrimp require a simple, crisp, dry white, such as an Italian Pinot Grigio.

Contributed By Photo © Zubin Schroff Published April 1998

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