Aperol-Infused Shrimp & Citrus Salad

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Bright orange shrimp tossed in a zesty Aperol vinaigrette with fresh herbs and heirloom tomatoes for a vibrant summer lunch. This Mediterranean-inspired salad recipe, ready in about 21 minutes, pairs Aperol, extra virgin olive oil, fresh lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tablespoons Aperol
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 clove, minced garlic
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 8 ounces, peeled and deveined shrimp
• 1 cup, quartered heirloom tomatoes
• 1/4 cup, thinly sliced fresh basil
• 2 cups arugula

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk together 2 tablespoons Aperol, 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper in a small bowl until emulsified.
2. Step 2: Heat a non-stick skillet over medium-high heat and add shrimp, cooking for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: Toss arugula with 1/2 of the vinaigrette until evenly coated, then arrange on a platter, top with warm shrimp, quartered heirloom tomatoes, and fresh basil slices.
4. Step 4: Drizzle remaining vinaigrette over the salad just before serving, ensuring the citrus notes are vibrant and the shrimp is tender.