Spicy Shrimp Salad With Mint

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it’s too hot out to turn on the broiler, try this recipe on the grill.


  • 2pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
  • 1teaspoon minced garlic, or more to taste
  • 1teaspoon salt
  • ½teaspoon cayenne, or to taste
  • 1teaspoon paprika
  • 4tablespoons olive oil
  • 2tablespoons plus 2 teaspoons lemon juice
  • 30 to 40mint leaves
  • 6cups arugula and other greens


  1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
  2. Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
  3. When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
  4. Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
  5. The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.


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