Spicy Chipotle Shrimp Salad

⏱ 30 mins 🍽 4 serving(s) 🏷 Southwestern U.S.

This Southwestern U.S. salad is an ideal summer meal, combining quickly grilled shrimp with a smoky, tangy dressing. The shrimp are seasoned and cooked in a grill pan, then cooled and mixed with celery, red onion, cilantro, and a creamy blend of chipotle, lime, and cumin. The mixture is served over fresh Boston lettuce leaves for a light yet satisfying dish that comes together in just 30 minutes for four servings.

Spicy Chipotle Shrimp Salad

Ingredients

  • 1 1/2 lbs peeled and deveined large shrimp
  • salt
  • fresh ground black pepper
  • cooking spray or 1 tablespoon olive oil
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onions
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon chopped chipotle chile, canned in adobo sauce
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 8 boston lettuce leaves

Method

  1. Warm a grill pan. Season the shrimp with salt and black pepper. Apply cooking spray to the pan. Cook half the shrimp for 2 minutes per side until cooked through. Transfer the shrimp from the pan and repeat with the rest. Let the shrimp cool for 5 minutes.
  2. Transfer the cooled shrimp to a bowl. Mix in the celery, red onion, cilantro, canola mayonnaise, chopped chipotle chile, lime juice, and ground cumin. Place two lettuce leaves on each of four plates. Divide the shrimp mixture, topping each plate with about 3/4 cup.

Nutrition (per serving)

Sodium1051200 mg

Recipe details

CategorySouthwestern U.S.
Authorgailanng