Spicy Shrimp Salad With Mint
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
- 1teaspoon minced garlic, or more to taste
- 1teaspoon salt
- ½teaspoon cayenne, or to taste
- 1teaspoon paprika
- 4tablespoons olive oil
- 2tablespoons plus 2 teaspoons lemon juice
- 30 to 40mint leaves
- 6cups arugula and other greens
Nutritional analysis per serving (6 servings)
196 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 21 grams protein; 862 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Step 2
Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- Step 3
When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Step 4
Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- Step 5
The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
Private Notes
Comments
The video for Spicy Shrimp Salad with Mint did not add any lemon juice to the raw shrimp prior to cooking as does the recipe.
Also, the video did not use the broiler as the recipe does. Could you please clarify. It looks delicious. Thank you
We cut the recipe in half for 2 -- probably could have served 3. Used 30 mint leaves, but still we thought it could use more. The ingredient list called for 2t lemon juice, yet the directions call for that amount twice. We saw benefit to that extra flavor. When the shrimp went into the broiler, also tossed a generous cup of cherry tomatoes across the broiler pan (we don't have any skillets that can withstand the heat of a broiler). We agreed they added nicely to the flavors/salad concept.
Excellent recipe and balance of flavors. Disagree with super hot pan. Will burn the olive oil and the garlic. Medium-high heat works better.
I added a little honey to the lemon juice and oil for dressing the salad greens and it paired really well with the spiciness of the shrimp. I also grilled it and it was a quick delicious meal, perfect way to use all the mint in my garden!
This is a ferociously tasty affair. I followed the recipe mostly to a tee…eyeballed the olive oil and lemon juice, surely went heavy with both, otherwise paid attention. The half teaspoon of cayenne is PERFECT. The mix of mint and cayenne amongst the shrimp is some kind of shimmering diabolical fairy of delight in your mouth. I served this with a loaf of fresh French bread from my local Thriftway, and a spicy Syrah. I’m frickin dying of good food feels.
Easy, quick and delicious. Perfect for two.