I love shrimp. I really do. Unfortunately, it is high in cholesterol (and so am I), so I have to eat it sparingly. So when I do eat it, I try to buy the best-quality shrimp* that I can and cook it simply.
This recipe is incredibly quick and easy, so it's perfect to throw together for dinner when you want something light and healthy.
*Note: I usually purchase large, never-frozen, unpeeled shrimp. This might not be possible depending on where you live, but that's the goal to aim for. I usually ask my fishmonger to peel and devein the shrimp for me because it can be a somewhat messy and smelly process at home.
- ½ pound peeled and deveined shrimp
- 1 tablespoon extra-virgin olive oil, plus more for dressing
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of cayenne
- 1 pound arugula
- Freshly grated Parmigiano-Reggiano, to taste
- Juice of ½ lemon
Wash the shrimp and pat dry. In a mixing bowl, combine the shrimp with the olive oil, generous amounts of salt and pepper, and the cayenne.
Heat a skillet over medium-high heat until hot, then add the shrimp. Cook for 1½ minutes per side, until pink and cooked through. (Be careful not to overcook or the shrimp will become rubbery). Set the shrimp aside.*
Toss the arugula in a bowl with the Parmigiano-Reggiano. Squeeze the lemon into the bowl and drizzle with a round or two of olive oil (about 1 tablespoon). Add pepper, toss and taste. Reseason as needed. (You might not need to add salt to the dish since there will already be some in the cheese).
Serve alongside the shrimp or lay the warm shrimp on top of the salad. Enjoy!
*Note: If you'd like to eat the shrimp when hot, then make the salad first.