Chili Shrimp Cocktail With Arugula Artichoke Salad Recipe
The ultimate shrimp cocktail is ready to be added to the menu! With loads of spice, zesty lemon and horseradish it is perfect for summer or winter.
Servings 4 people
Calories 620kcal
Cost 15
Ingredients
- ½ cup olive oil
- 2 cloves garlic minced
- 1 lb. uncooked shrimp
- 1 lemon Zest and juice of one
- ½ cup chili sauce
- 2 tomatoes cubed
- ¼ cup prepared horseradish
- ¼ cup fresh parsley finely chopped
- ½ lb. fresh arugula
- ¼ cup fresh lemon juice
- ½ cup olive oil
- 3 or 4 artichoke hearts chopped
- Salt and pepper to taste
Instructions
- In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown.
- Turn heat up to medium, then add shrimp to skillet.
- Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish.
- Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving.
- For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
- Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.
Nutrition
Calories: 620kcal | Carbohydrates: 13g | Protein: 18g | Fat: 56g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1182mg | Potassium: 541mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2101IU | Vitamin C: 29mg | Calcium: 174mg | Iron: 2mg