Arugula Salad with Garlic Shrimp and Curry-Yogurt Dressing
It’s been a busy Tuesday for my poor dear Elysabeth. She saw a podiatrist, got some x-rays, a number of shots, and is currently sitting next to me wearing something called a “night splint” on her feet. Hopefully she will not have to endure any lasting pain or worse yet, foot surgery!
This recipe came together quickly because I needed something to fill Tuesday night, and the thought of a peppery salad topped with some seared shrimp felt just great to me! I found a good recipe for a curry-yogurt dressing and went to work. You can throw this together in 10 minutes, start to finish, so enjoy this one on a busy night.
Arugula Salad with Garlic Shrimp and Curry-Yogurt Dressing (Serves 4 as a starter or 2 as a dinner)
Dressing (adapted from SoupBelly):
- 1 1/2 cups plain greek yogurt
- 1 tsp. extra virgin olive oil
- 2 tbsp. minced ginger
- 1/3 cup chopped onion
- 2 tsp. minced garlic
- 1 tbsp. curry powder
- 3/4 tsp. kosher salt
- 1 tsp. sugar
- juice of 1/2 lemon
- Combine all ingredients thoroughly. Add extra salt if desired and/or some black pepper.
- 3 cups mixed baby arugula and baby spinach (or spring mix, or anything you like really)
- 1/4 red onion, sliced very thinly
- 1/2 cup golden raisins
- 1/2 pound peeled and de-veined shrimp
- juice of 1/2 lemon
- 2 cloves garlic, sliced thinly
- 2 tbsp. olive oil
- kosher salt
- Combine greens, onion, and raisins in a large bowl and toss to combine. Set aside.
- Heat oil in a large heavy skillet over medium-high heat, and add garlic right away so it heats up with the oil.
- While oil is heating, season shrimp on both sides with some (not a lot) kosher salt.
- When garlic is sizzling and starting to brown, remove it from pan with a slotted spoon and set aside. Don’t let it burn.
- Let oil continue to heat until just starting to smoke, and add shrimp.
- Cook shrimp for about 2 minutes a side, or until just done, add garlic back to pan, and pour in lemon juice.
- Give the pan a couple of quick tosses and remove shrimp to a plate.
- Lightly dress the salad and toss to coat evenly.
- Portion salad into wide bowls and cover with the shrimp, as well as any of the garlic that isn’t too browned. Grind some fresh pepper over the salad bowls and serve immediately.