Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Arugula Salad with Shrimp, Corn, Cherry Tomatoes & Red Chile

Scott Phillips

Servings: four.


  • 2 Tbs. red-wine vinegar
  • 1 small clove garlic, pounded to a paste with a pinch of salt
  • 1 large shallot, halved and thinly sliced lengthwise
  • 2 cups fresh corn kernels (about 3 ears corn)
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil
  • 3/4 lb. large shrimp (about 12), peeled, deveined, and halved lengthwise
  • Kosher salt
  • 3/4 lb. cherry tomatoes, cut in half (2 heaping cups)
  • 1 medium fresh red chile  (such as Fresno), seeded and finely diced
  • 2 tsp. chopped fresh marjoram or oregano
  • 1/2 lb. arugula (about 8 lightly packed cups), washed and spun dry

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 490
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 25
  • Cholesterol (mg): 165
  • Sodium (mg): 390
  • Carbohydrates (g): 24
  • Fiber (g): 4
  • Protein (g): 22


  • Put the vinegar and garlic in a small bowl. Put the shallot in another small bowl and fill with ice water. Let sit for 10 minutes.
  • Meanwhile, bring a small pot of water to a boil over high heat. Add the corn kernels and cook for about 30 seconds. Drain and set aside.
  • Heat 2 Tbs. of the oil in a 10-inch sauté pan over high heat until hot. Add the shrimp and season with salt. Cook, tossing frequently, until the shrimp turn pink and light golden brown, 2 to 3 minutes. Transfer to a bowl and set aside to cool briefly.
  • Whisk the remaining 1/2 cup oil into the vinegar mixture. Drain the shallot. Put the shallot, corn, tomatoes, chile, and marjoram in a large bowl, season with salt, and toss with about 3 Tbs. of the vinaigrette.
  • Put the arugula in a separate bowl, season with salt, and toss with just enough vinaigrette to lightly coat the greens, about 3 Tbs.
  • Taste the corn mixture and the arugula and add salt if necessary. Toss any remaining vinaigrette with the shrimp. Transfer the arugula to a large platter or four plates and distribute the corn mixture on top of and around the arugula, making sure that the mixture doesn’t weigh down the greens. Tuck the shrimp in and around the salad and serve immediately.

To make this dish more filling, serve an avocado toast on the side: Rub warm toast with a clove of garlic, spread coarsely mashed avocado on top, season with salt, and drizzle with olive oil.


Rate or Review

Reviews (3 reviews)

  • user-2988827 | 06/11/2021

    Easy. & excellent. Would leave out the habanero put use a little red pepper. Needed more vinaigre.. could use own vinaigrette. 6/11/21.

  • SoCo18 | 07/26/2017

    Quite yummy! Loved the combination recommended with avocado toast

  • markeytl | 07/08/2010

    Loved It! Great summer salad. Even great the next day. Just added more shrimp to what was left over. Will plan to use a little less olive oil next time. I'm adding to my summer menu.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial