How To Make Arugula Salad with Bacon-Wrapped Shrimp
Plump and juicy honey-glazed shrimp are topped over crunchy and peppery arugula tossed in a tangy dressing to yield this belly-filling arugula salad dish!
Put 1 tablespoon honey in a medium bowl. Add the lemon juice and mustard; whisk to combine.
Slowly pour in olive oil, whisking constantly. Season to taste with salt and pepper; set aside.
Use ½ teaspoon of pepper to season shrimp all over. Wrap 1 piece of bacon snugly around each shrimp and secure with a toothpick running lengthwise.
Heat a large skillet over medium heat. Arrange shrimp in a single layer and cook, flipping once, for about 10 minutes, until bacon is just crisp.
Drizzle honey over shrimp and continue to cook, basting often with pan juices, for about 2 minutes more, until bacon is caramelized and shrimp are cooked through.
Transfer to a large plate. When cool enough to handle, remove and discard toothpicks.
Arrange arugula on plates. Top with warm shrimp, then add dressing.
Serve and enjoy!
- Calories: 367.91kcal
- Fat: 31.46g
- Saturated Fat: 7.78g
- Trans Fat: 0.06g
- Monounsaturated Fat: 17.54g
- Polyunsaturated Fat: 4.50g
- Carbohydrates: 12.49g
- Fiber: 1.20g
- Sugar: 10.38g
- Protein: 10.40g
- Cholesterol: 58.95mg
- Sodium: 453.78mg
- Calcium: 111.10mg
- Potassium: 346.13mg
- Iron: 1.28mg
- Vitamin A: 85.27µg
- Vitamin C: 10.74mg
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