The Argentine Grilled Shrimp and Arugula Salad is more than just a recipe—it’s an exploration of flavors and traditions that transport you to the heart of South America. This dish beautifully marries the vibrant culinary heritage of Argentina with the subtle elegance of Mediterranean inspiration, creating a salad that is as nutritious and fresh as it is flavorful and satisfying.
Argentina’s food culture is deeply rooted in community and the idea of gathering to share meals, with asado (barbecue) being one of its most cherished national traditions. While beef often takes center stage in Argentine asados, the country’s long coastline along the Atlantic Ocean also provides access to abundant fresh seafood. Grilled shrimp, or “camarones a la parrilla”, are a natural extension of this barbecue tradition, offering a lighter, summery option that pairs perfectly with the bright, peppery arugula and a medley of fresh vegetables.
The flavors of this salad are carefully curated to reflect the spirit of Argentine cuisine, which emphasizes quality, simplicity, and boldness. Garlic and smoked paprika are integral to the shrimp marinade, bringing a smoky, slightly spicy undertone to the dish that evokes memories of smoky grills along Buenos Aires’ cobblestone streets. The addition of olive oil and freshly squeezed lemon juice draws from the Mediterranean pantry, adding brightness and tang to balance the richness of the shrimp. Honey, though subtle, lends a delicate sweetness, elevating the overall flavor profile without overpowering it.
Incorporating arugula as the base of this salad is a mindful choice, as its assertive, peppery bite pairs beautifully with the grilled shrimp. The addition of creamy avocado and sweet cherry tomatoes provides a satisfying balance of textures and flavors, while thinly sliced red onions contribute a sharp, tangy contrast. Together, these fresh ingredients create a harmony that is light yet complex, both in taste and presentation.
The quick marinade and grilling process also reflects the adaptability of this recipe. While it’s inspired by traditional techniques, the dish is designed with modern, time-sensitive cooks in mind. With a total preparation and cooking time of just 30 minutes, it’s perfect for weeknight meals, yet elegant enough for entertaining guests.
The inspiration for this dish comes from the vibrant markets and bustling streets of Buenos Aires, where the interplay of simple, fresh ingredients creates unforgettable culinary experiences. It captures that welcoming, communal feeling of a meal shared with loved ones. The grill, a centerpiece of Argentine cooking, adds a rustic authenticity, while the addition of a citrus-honey dressing nods to the broader flavors of global cuisine.
Whether you’re a seasoned fan of Argentine cooking or exploring its flavors for the first time, this Grilled Shrimp and Arugula Salad offers a perfect introduction. It’s light, healthy, and versatile—ideal for alfresco summer dinners, a quick gourmet lunch, or a dish that brings color and zest to your dining table any time of the year. Truly, it’s a celebration of both Argentina’s love for grilling and its flair for creating unforgettable taste experiences!
Argentine Grilled Shrimp and Arugula Salad
Ingredients
Main Ingredients
- 1 pound large shrimp peeled and deveined, preferably wild-caught
- 3 tablespoons (affiliate link)olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon (affiliate link)honey
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- 6 cups arugula fresh, washed and dried
- 1 large avocado sliced
- ¼ cup red onion thinly sliced
- ¼ cup cherry tomatoes halved
- 1 pinch Kosher salt to taste
- 1 pinch (affiliate link)ground black pepper to taste
Instructions
- In a large bowl, combine the olive oil, lemon juice, honey, minced garlic, smoked paprika, a pinch of salt, and black pepper. Whisk until the dressing is fully emulsified.
- Add the shrimp to the bowl and toss to coat evenly. Let it marinate while you prepare the salad, but no longer than 10 minutes as citrus can cook the shrimp.
- Preheat a grill or grill pan over medium-high heat. Once heated, grill the shrimp for 2-3 minutes on each side, until they turn opaque and have slight char marks. Be careful not to overcook.
- In a separate large salad bowl, gently toss together the arugula, sliced avocado, sliced red onion, and cherry tomatoes.
- Arrange the grilled shrimp on top of the salad. Drizzle any remaining dressing from the shrimp over the salad. Toss gently again, ensuring even coating.
- Season with additional salt and pepper if needed, and serve immediately.