Shrimp and Potato Arugula Salad
Looking for a vibrant, Mediterranean-inspired salad that feels satisfying and hearty without triggering an energy dip? This GLP-1 friendly shrimp and potato arugula salad blends delicate seafood with warm tender potatoes and peppery greens for a clean, balanced meal. When managing your appetite or maintaining a weight-loss routine, incorporating resistant starches from cooled baby potatoes is a fantastic way to sustain steady energy while supporting gut health.
Pan-seared shrimp provides a clean, ultra-lean protein base that preserves muscle mass and keeps hunger at bay. Served on a bed of fresh, peppery baby arugula, crisp celery, thin red onion, and fragrant dill, the natural starch of baby potatoes absorbs the bright homemade lemon Dijon vinaigrette. This thoughtful combination of lean protein, prebiotic fiber, and healthy monounsaturated fat from olive oil ensures slow, steady digestion that leaves you feeling comfortably full and nourished.
Serving size
Ingredients
- 5 oz. Shrimp, peeled and deveined
- ¾ Cup Baby Potatoes, halved
- 2 Cups Arugula
- ½ Cup Celery, sliced
- 2 tbsps. Red Onion, thinly sliced
- 1 tbsp. Fresh Dill, chopped
Lemon Vinaigrette
- 1 tbsp. Fresh Lemon Juice
- 2 tsps. Olive Oil
- 1 tsp. Dijon Mustard
- ½ tsp. Honey
- Salt and Pepper, to taste
Preparation
Step 1
Bring a small pot of water to a boil.
Step 2
Add baby potatoes and cook for 12–15 minutes, or until fork-tender.
Step 3
Drain potatoes and allow them to cool slightly.
Step 4
While potatoes cook, prepare the shrimp by seasoning lightly with salt and pepper.
Step 5
Heat a skillet over medium heat and cook shrimp for 2–3 minutes per side until pink and cooked through.
Step 6
In a large bowl, combine arugula, celery, red onion, potatoes, shrimp, and fresh dill.
Step 7
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
Step 8
Pour dressing over salad ingredients and gently toss.
Step 9
Refrigerate and serve chilled.
