Photo of Basil and tomato shrimp salad by WW

Basil and tomato shrimp salad

Points® value
Total Time
24 min
20 min
4 min
Vibrant, fresh, and filling, you can't go wrong with this perfect union of juicy tomatoes and sweet basil in our irresistible, summery shrimp salad. It may seem strange to add the shrimp to the liquid in the pan before it is heated, but it gives the shrimp more time to flavor the liquid—and the liquid to flavor the shrimp—resulting in a really nice, complex dressing for the salad that comes together in a matter of minutes. You could also toss this salad with steaming hot pasta like penne or fusilli for a hearty, family-style main dish. The heat of the pasta will cause the greens to wilt as the ingredients are tossed together.


Olive oil

2 tsp

Canned tomato juice

2 Tbsp

Balsamic vinegar

3 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Uncooked shrimp

1 pound(s), medium-size, peeled and deveined


4 cup(s)


1 cup(s), leaves, torn


2 medium, chopped


  1. Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.
  2. Toss arugula and basil together in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp and tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.