Spicy Shrimp with Avocado and Arugula Salad

[Photographs: Yasmin Fahr]

Adding hearts of palm or cilantro could be fun twists on this salad. Mixing freshly grated garlic into the dressing is another great option.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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Spicy Shrimp with Avocado and Arugula Salad

About This Recipe

Yield:Serves 2
Active time:15 minutes
Total time:15 minutes
This recipe appears in: Skillet Suppers: Spicy Shrimp with Avocado and Arugula Salad


  • 7 tablespoons olive oil, divided
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 6 large peeled and deveined shrimp
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 5 ounces baby arugula
  • 1 medium shallot, thinly sliced
  • 2 tablespoons toasted pine nuts
  • 1 ripe Hass avocado, sliced
  • 1 cup Sun Gold or cherry tomatoes, halved
  • 6 to 8 picked basil leaves, roughly chopped
  • 2 teaspoons fresh lime juice from about 1 lime


  1. 1

    In a mixing bowl, combine 2 tablespoons of olive oil, cayenne, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.

  2. 2

    Whisk together lemon juice and 4 tablespoons olive oil. Set aside.

  3. 3

    Heat the remaining tablespoon of oil in a 10-inch cast iron or stainless steel skillet over high heat until shimmering. Add the shrimp and cook without moving until lightly browned, about 2 minutes. Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.

  4. 4

    In a large serving bowl, combine the arugula, shallot, pine nuts, avocado, tomatoes and basil. Add dressing, season with salt and pepper, and toss to combine. Serve immediately, topped with shrimp.


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