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
Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.
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- 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
- 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
- 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.
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