Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
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
How to Make It
Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. 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.
Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
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Very good recipe. I added garlic and an cubed avocado to the sauce. I think it would have been even better had the shrimp chilled. I think the leftovers are going to be wonderful. Easy and light recipe for a hot night, I will make this one again.
The word is out---everyone who comes over loves this. I bar-b-que the shrimp, and I use a smoked salt, but this recipe is a hit. The smokey flavor of the chile is even a hit with my mother-in-law, and she usually doesn't like any seafood.
Awesome dish. Prepped the dressing and chopped veggies in advance with an added veggie of chopped red pepper as we had some on hand. Grilled pineapple as a side only. Served with garlic bread. Will for sure do this again!
This was really, really good! The shrimp have such a wonderful flavor. I served it with a romaine/butter lettuce blend. I also made it with the avocado, mango and pineapple salad featured with this recipe in the magazine. It was sooooooo good; nice and fresh for summer! I used canned pineapple rings because I didn't want to buy a whole pineapple for just my husband and me.