More >

Shrimp in Arugola Sauce

Arugula, also called "rocket", is a member of the chicory family, and its spicy and sharp peppery flavor lends itself to many uses.  Add it to the salad bowl for sure, but also try it as a sauce for shrimp.  The vibrant green sauce is a nice contrast against the pinkish looking shrimp.   Serves 8


2  tablespoons white vinegar

2  pounds (about 40) large shrimp in the shell

1-1/2  cups packed arugula leaves, stems removed, leaves washed and dried

1  teaspoon coarse salt

2  cups extra-virgin olive oil

1  soft-boiled egg, yolk only

1  sweet red bell pepper, cored, seeded, and diced

Lemon wedges, optional


In a large pot, bring 6 cups of water to a boil.  Add the vinegar and shrimp, cover, and bring back to the boil.  Cook until the shrimp shells turn red, about 3 to 4 minutes.  Drain the shrimp and let cool.  Peel and de-vein them.

Place the arugula and salt in a food processor or blender and pulse to purée.  With the motor running, slowly add the olive oil.  Add the egg yolk and pulse until the mixture is smooth.

Arrange 5 or 6 shrimp on individual salad plates.  Drizzle some of the sauce over the top and sprinkle the shrimp with the diced red pepper.

Garnish each plate with a lemon wedge and serve with good crusty bread like ciabotta.

This recipe is featured on show 2818 – Shrimp Three Ways.


  1. Paul Batson's avatar

    Paul Batson

    The recipe lists 1 sweet red bell pepper, cored, seeded, and diced, but I dont see it in steps?
  2. Tom Schaad's avatar

    Tom Schaad

    Bell pepper is for garnish

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!