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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

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.

Cooking Light JULY 2010

  • Yield: 4 servings
  • Total: 30 Minutes

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.

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
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Spicy Chipotle Shrimp Salad Recipe

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