Cooking Green Goodness: Sauteed Shrimp With Spiced Arugula

You will enjoy every element of this dish! Bursting cherry tomatoes,  spiced arugula, and shrimp sauteed with fragrant rosemary, garlic, and a touch of lemony goodness. It’s a simple dish with classic combinations that pack a lot of flavour. Let’s have some delicious fun with Cooking Green Goodness!

What I love about Arugula – other than saying ah-ROO-ga-la – is the taste! Tangy, peppery, and mustard-like is often the description. Along with spinach, this pepper hinted veggie has surely become my favourite substitute for lettuce. It’s a great addition on sandwiches, salads and even on pizza (see Arugula and Pesto Pizza).  Although grown in other parts of the world, Arugula is native to the Mediterranean; just like the fragrant rosemary used to elevate this dish’s flavour.

Cook this dish with ease in under 10 minutes by first preparing these ingredients:

 1 tablespoon olive oil
½ tablespoon rosemary leaves, finely chopped
1 tablespoon thyme leaves
1 cup cherry tomatoes
3 cloves garlic, crushed
1 pound large shrimp (raw), peeled and deveined
8 cups baby arugula
½ teaspoon sumac
Coarse sea salt and freshly ground black pepper


In a large skillet, heat oil, rosemary and thyme over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes.

Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add salt, pepper and sumac.

Add arugula and toss until wilted, 1 minute.

The sumac spice provides a slight tangy, lemony flavour. However, you have the option here to also add a squeeze of lemon juice. Toss to combine.

Serve this quick sauté with rice, or on top of your favourite pasta.

Makes 4 servings.

See more: Cooking Green Goodness

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