Main Page
Fast and tasty
Salad with shrimp, arugula and maasdam

Shrimp Salad with Arugula and Maasdam

This lively salad works just as well for a weeknight as it does for a special occasion. Only 10 or 15 years ago, shrimp salads felt like a rare treat; now shrimp is affordable enough to enjoy any day of the week — as long as you're in the mood.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Shrimp (jumbo)

400

Cherry tomatoes

200

Arugula

100

Any cheese (Maasdam)

Garlic

Chili pepper (small piece)

Olive oil

Balsamic vinegar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 12 g

Fats 26 % 5 g

Carbohydrates 11 % 2 g

101 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. For shrimp salad with arugula and Maasdam you'll need: shrimp, cherry tomatoes, arugula, a piece of Maasdam cheese, a clove of garlic, a piece of chili pepper, balsamic vinegar, olive oil, and salt. Wash and dry the arugula.
Step 2:

Rinse and pat the shrimp dry, then remove the shells and heads. You can leave the tails on.
Step 3:

Peel the garlic. Seed the chili pepper and cut it into small pieces.
Step 4:

Wash and dry the cherry tomatoes and cut them in half.
Step 5:

Cut the Maasdam into thin slices or grate it.
Step 6:

Heat the olive oil in a skillet. Add the garlic and chili pepper and cook together until the garlic turns golden, then remove and discard them.
Step 7:

Add the shrimp to the pan and cook for 2–3 minutes per side, until lightly browned. Remove the shrimp, and save the flavored oil left in the pan.
Step 8:

On a serving platter, arrange the arugula, cherry tomato halves, shrimp, and cheese.
Step 9:

Dress the salad with the balsamic vinegar and the reserved shrimp-flavored olive oil. Toss everything together and serve.

Shrimp isn't just tasty — it's remarkably good for you. Like most seafood, it's a great source of protein with virtually no carbs, which matters for anyone managing their blood sugar. That makes boiled shrimp with fresh vegetables (tomatoes, cucumbers) and herbs something you can enjoy freely, with very few calories but plenty of nutrition. Beyond protein, shrimp supplies omega-3 fatty acids in a form the body readily uses, along with selenium, vitamin B12, iron (important for anyone with anemia), phosphorus, zinc, copper, magnesium, and heart-friendly potassium — and that's not even the full list. Wild shrimp from open water also provide iodine, which the thyroid needs to function properly.