Wednesday, January 5, 2011

Spicy Chipotle Shrimp Salad

We had some leftover shrimp and I was in the mood for a little spice. If you are using precooked or leftover shrimp, skip to step 2. I served with mango and avocado slices with a little lime juice, salt and pepper. This was a quick and easy weeknight meal.

Adapted from Cooking Light, July 2010

Serves 4.

1-1/2 pounds peeled and deveined large shrimp
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1 Tbsp extra virgin olive oil or coconut oil
1/4 cup finely chopped celery
2 Tbsp chopped fresh cilantro
3 Tbsp mayo
1 Tbsp chopped chipotle chile, canned in adobo sauce
2 tsp fresh lime juice
1/2 tsp ground cumin
8 Boston lettuce leaves


  1. Heat a grill pan or large skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add oil to skillet. Add half of shrimp to pan; cook 2 minutes on each side or until done.. remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
  2. Place shrimp in medium bowl; stir in celery and next 6 ingredients (through cumin). 
  3. Arrange 2 lettuce leaves on each of 4 plates; top each with 3/4 cup shrimp mixture.

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