2 Serves
25 Mins
Wash and dry the arugula, then divide it between two salad plates.
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Vitamin E
10 mg / 15 mgVitamin K
205 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
318 µg / 400 µgCalcium
585 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
294 mg / 420 mgPhosphorus
1326 mg / 1,250 mgPotassium
1953 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
9 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
237 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
782 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
In a mixing bowl, toss the shrimp with salt, black pepper, olive oil, and a squeeze of lemon juice.
Heat a grill pan over high heat. Once hot, add the shrimp in a single layer and sear for 2 minutes per side until opaque and cooked through.
Add the minced garlic and chopped parsley to the pan, tossing with the shrimp for 30 seconds before removing the shrimp to a warm plate.
Add the tomatoes to the hot pan and cook for 3 minutes until the skins begin to blister, then remove from heat.
Arrange the blistered tomatoes and seared shrimp over the prepared arugula, season with a final pinch of salt, and drizzle with the remaining lemon juice.
59
g7
g30
g
