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.
Spicy Chipotle Shrimp Salad
Photo: John Autry; Styling: Cindy Barr
Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.
Recipe from
More From Cooking Light
Recipe Time
Total:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 235
- Fat: 10.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 6.2g
- Protein: 29.2g
- Carbohydrate: 3.2g
- Fiber: 0.8g
- Cholesterol: 219mg
- Iron: 3.8mg
- Sodium: 400mg
- Calcium: 87mg
Ingredients
- 1 1/2 pounds peeled and deveined large shrimp
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 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
Preparation
- 1. 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.
- 2. 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.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Spicy Chipotle Shrimp Salad Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- COOKING METHOD: Grill Pan
- PUBLICATION: Cooking Light
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