Made with AI
Sicilian Devilish Garlic Butter Shrimp Salad
25 min 215 kcal per serving Easy
Ingredients
4 Servings
- large shrimp, butterflied (raw, peeled, deveined)600 g
- unsalted butter3 tablespoons
- garlic, minced4 cloves
- extra virgin olive oil1 tablespoon
- arugula100 g
- cherry tomatoes, halved100 g
- fresh mint, chopped1 tablespoon
- chili flakes1 teaspoon
- lemon, juiced1 lemon
- sea salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Pat the shrimp dry with paper towels and season with half of the sea salt and black pepper.
- 2
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- 3
Add the minced garlic and chili flakes, sautéing for about 30 seconds until fragrant.
- 4
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until pink and opaque.
- 5
Squeeze the juice of one lemon over the shrimp and toss to coat. Remove the skillet from heat and stir in the remaining 1 tablespoon of butter.
- 6
In a large salad bowl, combine the arugula, cherry tomatoes, and chopped mint.
- 7
Add the cooked shrimp and all pan juices to the salad bowl. Toss gently to combine.
- 8
Season with the remaining sea salt and black pepper to taste.
- 9
