Citrus-Aperol Vinaigrette with Shrimp and Arugula

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Zesty shrimp and peppery arugula tossed in a bright vinaigrette that harmonizes Aperol's bitterness with fresh lemon and honey. This mediterranean-inspired salads (mediterranean) ready in about 25 minutes pairs shrimp, arugula, cherry tomatoes 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 320 calories and feeds 4, 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 8 oz shrimp with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high; cook shrimp 2 minutes per side until pink and opaque.
  2. Step 2: Whisk 1 tbsp Aperol, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, and 1/4 tsp salt in a small bowl until combined.
  3. Step 3: Slowly drizzle in 2 tbsp olive oil while whisking vigorously until emulsified. Stir in 4 cups arugula and 1 cup cherry tomatoes until evenly coated.
  4. Step 4: Divide salad onto plates, top with 8 oz cooked shrimp, and serve immediately.

Frequently asked questions

How long does Citrus-Aperol Vinaigrette with Shrimp and Arugula take to make?

Total time is about 25 minutes (15 min prep + 10 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 Citrus-Aperol Vinaigrette with Shrimp and Arugula?

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 shrimp from drying out.

Can I substitute ingredients in Citrus-Aperol Vinaigrette with Shrimp and Arugula?

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 Citrus-Aperol Vinaigrette with Shrimp and Arugula for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Citrus-Aperol Vinaigrette with Shrimp and Arugula?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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