Recipe for: Shrimp and Arugula Salad - photo 1
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Recipe for: Shrimp and Arugula Salad

May Day Salads 40 min Medium 10 wyświetleń ~68.86 PLN * - (0)
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Description

A light, spring salad combining fresh arugula with delicate shrimp, crunchy radishes, and green asparagus. The base of millet adds heartiness and a Polish touch, while the dressing made from lemon, buttermilk, and honey brings a pleasant tangy-sweet note. The dish is colorful, quick to prepare, and perfect for a May picnic or a light outdoor lunch. Serve immediately, garnished with toasted sunflower seeds and slices of strawberry for a contrast of flavors.

Ingredients Used

Ingredients (17)

Servings:
4
  • Shrimp 400 g
  • Arugula 120 g
  • Asparagus 200 g
  • Millet 160 g
  • Cucumber 0.5 szt. (~150 g)
  • Radish 100 g
  • Lemon 1.3 szt. (~100 g)
  • Rapeseed oil 30 g
  • Mustard 10 g
  • Honey 10 ml
  • Butter 20 g
  • Buttermilk 60 g
  • 🌿 Przyprawy
  • Dill 0.5 pęczek (~10 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sunflower seeds 30 g
  • Strawberry 150 g
💰 Szacowany koszt dania: ~68.86 PLN (17.22 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the millet: pour 160 g of millet into a sieve and rinse thoroughly under cold water for 1-2 minutes, shaking the sieve until the water runs clear — this will remove the bitterness. Transfer the millet to a small pot, pour in 320 ml of boiling water (ratio 1:2) and add a pinch of salt (1 g). Bring to a boil over medium heat, reduce the heat to low and cook covered for 12-15 minutes until the water is absorbed and the millet is tender. After cooking, remove from heat and let it sit covered for 8 minutes, then fluff with a fork to make it fluffy.

Ingredients: Millet, Salt
Use a pot with a thick bottom with a capacity of 1–1.5 l and a lid. Do not uncover the pot during cooking for the first 12 minutes. The groats are ready when the grains are soft but not mushy and do not hold a large amount of water.

Vegetables

2

Prepare the vegetables: wash the asparagus, snap off the woody ends by holding the asparagus in both hands and bending it – the breaking point will indicate the natural end of the stalk. Cut the spears into 4–5 cm pieces. Wash the radish and slice it thinly. Cut the cucumber in half lengthwise (if it has a lot of seeds, scoop them out with a spoon) and slice it into half-moons. Rinse the arugula and dry it in a salad spinner or gently with a paper towel.

Ingredients: asparagus, Radish, Cucumber, Arugula
Use a cutting board and a sharp knife to slice the vegetables thinly. If you don't have a salad spinner, spread the arugula on a kitchen towel and gently press to remove the water — wet leaves will dilute the dressing and make the salad watery.

Asparagus — cooking process

3

Blanch the asparagus to retain color and crunch: bring a large pot of water to a boil with 1 g of salt, add the asparagus pieces and cook for 2–3 minutes (thicker stalks for up to 3 minutes). Immediately transfer them to a bowl of cold water with ice (shocking) for 1–2 minutes to stop the cooking process. Drain and dry on a towel.

Ingredients: asparagus, Salt
Use a large pot of boiling water and a slotted spoon. The asparagus is ready when it turns a vibrant green and is slightly tender when pierced with a fork, but still has some crunch.

Shrimp

4

If the shrimp are frozen, thaw them in the refrigerator overnight or more quickly in cold water (in a sealed bag). Pat them dry with a paper towel. In a large skillet, heat 20 g of butter over medium heat, add 30 g of canola oil (1 tablespoon) to prevent the butter from burning. Add the shrimp, season with 1 g of salt and lightly pepper (1 g). Fry for 2–3 minutes on each side (time for medium shrimp) until they turn pink, the flesh is firm, and the center is opaque. At the end, drizzle with 20 g of lemon juice (about 1/5 of a piece) and remove from the skillet to avoid overcooking.

Ingredients: Butter, Rapeseed oil, Salt, Black pepper, Lemon
Use a pan with a diameter of 24–28 cm. Shrimp cook very quickly — a sign that they are ready is a fully pink color and the body curling into a C shape; if it curls too tightly and becomes firmer, it means they are overcooked.

Sauce

5

Prepare the dressing: pour the juice from the whole lemon (about 100 g of juice and pulp) into a bowl, or 60 g if you prefer a milder taste; add 60 g of buttermilk, 10 g of mustard, and 10 g of honey. Slowly pour in 30 g of rapeseed oil while vigorously mixing with a fork or whisk until a smooth emulsion forms. Finally, add chopped dill (10 g), and season with 1 g of salt and 1 g of pepper to taste.

Ingredients: Lemon, Buttermilk, Mustard, Honey, Rapeseed oil, Dill, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid — close the jar and shake vigorously until an emulsion is formed. The dressing should be creamy and slightly shiny; if it is too acidic, sweeten it with a teaspoon of honey.

Assembly

6

Combine the ingredients: in a large bowl, place arugula (120 g), add the loosened millet (after cooling), chopped cucumber and radish, blanched asparagus, and optionally chopped strawberries (150 g). Drizzle with 2/3 of the prepared dressing and gently mix using two spoons, lifting the ingredients from the bottom to avoid crushing the arugula. Transfer the salad to a serving platter, arrange the warm shrimp on top, and drizzle with the remaining dressing. Sprinkle with toasted sunflower seeds (30 g) just before serving.

Ingredients: Arugula, Millet, Cucumber, Radish, asparagus, sunflower seeds, Strawberry
Use a large, wide mixing bowl to easily combine the ingredients without crushing them. Additionally, you can add a strawberry for freshness and sunflower seeds for crunch — both ingredients are optional.

Finishing

7

Check the taste: try the salad and if necessary, season with a pinch of salt, pepper, or lemon juice. Serve immediately so the shrimp are warm and the arugula is fresh and crunchy.

Ingredients: Lemon, Salt, Black pepper
Use a small teaspoon for seasoning and taste after each adjustment. The salad should be balanced between acidity, sweetness, and salt.

Fun Fact

💡

Millet is one of the oldest grains cultivated in Poland — it used to be a staple of rural cuisine and is still valued for its lightness and nutritional properties. Combining it with seafood is a modern twist that merges tradition with light spring cuisine.

Best for

piknik majówka lekki obiad

Tips

🍽️ Serving

Serve the salad on a large, flat plate so the layers are visible. Arrange the shrimp just before serving to keep them warm. Chilled lemon water or lightly sparkling white wine will pair well for drinking.

🥡 Storage

It's best to eat the salad right away. If there are leftovers, store the dressing and shrimp separately in an airtight container in the fridge for up to 24 hours. When serving again, mix the ingredients and possibly season with fresh lemon juice. Shrimp are not suitable for reheating multiple times — it's best to consume them cold after briefly warming in the microwave (max. 30 seconds) or in a pan.

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