Jumbo Butterfly Shrimp Salad with Corn, Tomatoes, and Arugula


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Wooden Spoons

Jumbo Butterfly Shrimp Salad with Corn, Tomatoes, and Arugula

Jumbo Butterfly Shrimp - Oven Crunchy

Prep Time:

10 minutes

Cook Time:

12 minutes

Makes:

4 servings


Directions

PREPARE the shrimp according to package directions.

TOSS the tomatoes with corn. Add the olive oil, vinegar and salt and black pepper to taste.

ADD the arugula and basil to the salad, toss again, taking care not to break up the tomatoes. Mound the salad on 4 large plates. Place the shrimp on top and serve.

Cook's Note: This makes a great appetizer. For an entrée portion prepare 2 boxes of SeaPak Jumbo Butterfly Shrimp.

Recipe courtesy of the Food Network Kitchens.





From Randall R: I use a pizza stone to get extra crispy butterfly or popcorn shimp out of the oven. Just preheat the pizza stone. Arrange shrimp in a single layer on the hot stone and bake. Be careful not to overcook.
Shrimp Secret

Ingredients


1 package (9 oz) SeaPak® Jumbo Butterfly Shrimp or SeaPak® Italian Garlic Shrimp

2 cups ripe grape tomatoes, halved

1 cup fresh corn kernels, cooked (from 2 ears)

3 tbs extra-virgin olive oil

1 tbs white wine vinegar 1 bunch arugula, trimmed, washed and dried

1/3 cup fresh basil leaves, torn

1 tsp kosher salt Freshly ground black pepper

Best Wine Pairing

Sauvignon Blanc

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Catherine R says: I really enjoy your products! The shrimp is always very fresh tasting and I feel that this is the only brand to feed my family! Thanks for keeping the quality high and the cost low!