Grilled Shrimp with Yellow Rice and Arugula Salad
This grilled shrimp dinner is fresh, flavorful, and comes together in about 30 minutes. Served with yellow rice and a simple arugula salad, it’s an easy balanced summer meal.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dinner
Cuisine Mediterranean
Shrimp
- 1 lb large shrimp peeled (optional) and deveined
- 1/2 cup soy sauce
- 3 cloves garlic mashed
- 1/2 teaspoon black pepper
Yellow Rice
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic mashed
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 cup frozen peas
- 2 cups basmati rice
- 3 cups broth or water
- salt to taste
Arugula Salad
- 3 cups arugula
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon salt
- black pepper
- Shaved parmesan cheese
In a bowl, combine shrimp, soy sauce, garlic, and black pepper. Let marinate for 20 to 30 minutes.
Heat olive oil in a saucepan over medium heat. Add onion and cook until translucent. Add garlic and cook until fragrant, about 1 minute.
Stir in curry powder, turmeric and salt. Cook together for about 1 minute then add the rice.
Add broth or water and bring to a boil. Reduce heat, cover, and simmer until rice is cooked. Stir in frozen peas during the last few minutes.
In a bowl, toss arugula with lemon juice, olive oil, salt and black pepper.
Grill shrimp for about 2 minutes per side until cooked through.
Serve shrimp with yellow rice and salad.
- Shrimp cooks quickly, so avoid overcooking.
- You can use skewers for easier grilling.
- Add tomatoes, cucumber or feta to the salad if desired.
Keyword grilled shrimp, high protein dinner, summer dinner, yellow rice