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!

Sauteed Shrimp With Spiced Arugula

  • Servings: 4
  • Time: 10 minutes
  • Difficulty: easy
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A simple dish with classic combinations that pack a lot of flavour. Cook this dish with ease in under 10 minutes by first preparing these ingredients.


  • 1 tablespoon extra-virgin 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
  • 6 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.

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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.

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