Sautéed Shrimp & Arugula with Avocado Vinaigrette

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
2 servings


  • 2 shallots, minced
  • 2 tablespoons lemon juice
  • 6 tablespoons avocado oil plus 1 1/2 tablespoons for cooking
  • Salt and pepper to taste
  • 8 shrimp (size: 15 to a pound)
  • 1/4 teaspoon paprika
  • 3 ounces baby arugula


Mix shallots with lemon juice in a stainless steel bowl. Slowly drizzle in avocado oil while constantly whisking. Add salt and pepper. Set dressing aside.

Peel, clean, and rinse shrimp. Pat dry. Toss the shrimp in a bowl with one tablespoon of the vinaigrette, salt, pepper and paprika.

Heat skillet to very  hot. Add 1 1/2 tablespoons avocado oil. Sauté shrimp in oil until just browned on each side.

Set aside two spoonfuls of vinaigrette. Toss larger amount with arugula. Place half of the arugula in the center of two plates, forming a round mound. Place four shrimp around each mound. Drizzle reserved vinaigrette over each shrimp.