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SEAFOOD RECIPESSHRIMP Recipes 2 >  Sauteed Shrimp with Vinaigrette



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Also see: Article On Arugula

Two servings


    • 2 shallots, minced
    • 2 tablespoons lemon juice
    • 6 tablespoons avocado oil plus extra for cooking
    • Salt and pepper to taste
    • 8 15/lb shrimp
    • Paprika, as needed
    • 3 oz baby arugula


Mince the shallots and mix with the lemon juice in a stainless steel bowl. Slowly drizzle in the avocado oil while constantly whisking.  Add salt and pepper.  Set the dressing aside. 

Peel, clean, and rinse the shrimp and then pat them dry. 

Start heating up a skillet. 

Toss the shrimp in a bowl with one tablespoon of the vinaigrette, salt, pepper and paprika.

Sauté the shrimp in some avocado oil until just browned on each side.

Set aside two spoonfuls of the vinaigrette and then mix the larger amount with the arugula.  Place half of the arugula in the center of two plates, forming a round mound. Place four shrimp around each mound. Drizzle the reserved vinaigrette over each shrimp.

A few points here:
* Avocado oil can be found in gourmet food stores such as Whole Foods or on the Internet.  It is a monosaturated fat, (like olive oil), and rich in vitamins A, D, E, lecithin and potassium.  Make an effort to find it.  It makes a very tasty dressing. If not, substitute olive oil.

* To drizzle in the oil with one hand and whisk with the other, wrap a wet dishtowel around the bowl. It will hold it in place while both your hands are busy.

* Always heat your skillet first before adding the oil.

* Shrimp are identified by the number of them in a pound.  Thus, 15/lb shrimp means there are 15 to a pound. The lower the number the larger the shrimp but you can use any size for this recipe. 

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