4 cup(s)
4 ounce(s)
2 Tbsp(s)
1/4 tsp(s)
1 Tbsp
80 g
1.5 g
4 g
In a medium stockpot, bring 4 quarts of water to a boil.
Add the shrimp and cook until pink and tails curls, about 3-6 minutes depending on size. Drain.
In a small bowl, whisk together the lemon juice, olive oil and salt.
Add the arugula and shrimp to a large mixing bowl, drizzle with dressing and toss to combine.
Serve.
0.2 Servings Fruits / 4 Servings Vegetables
Calories: 387.2
Omega-6 / Omega-3 ratio: 3 : 1
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