Arugula Shrimp Salad with Dill Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh shrimp tossed with peppery arugula in a bright dill-infused vinaigrette, ideal for a quick weeknight meal. This general-inspired seafood (low-carb) ready in about 15 minutes pairs peeled and deveined Shrimp, Arugula, chopped Dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 3.9 (15 ratings) Prep: 10 min Cook: 5 min Serves 2 General cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz shrimp in a skillet over medium-high heat with 1/2 tsp olive oil for 2-3 minutes per side until pink and opaque, then transfer to a plate and let cool slightly.
  2. Step 2: In a small bowl, whisk 2 tbsp chopped dill, 1 tbsp lemon juice, 1.5 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and well combined.
  3. Step 3: Toss 4 cups arugula with the dill vinaigrette until evenly coated, then add the cooked shrimp and gently toss to combine.
  4. Step 4: Serve immediately for peak freshness and peppery flavor.

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Frequently asked questions

How long does Arugula Shrimp Salad with Dill Vinaigrette take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Arugula Shrimp Salad with Dill Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.

Can I substitute ingredients in Arugula Shrimp Salad with Dill Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Arugula Shrimp Salad with Dill Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Arugula Shrimp Salad with Dill Vinaigrette low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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