Spicy shrimp salad

Sorry I did not get a chance to update blog last night.  Particularly sorry because I made a new shrimp salad variation and it was delicious.  I adapted this from a recipe I found in a book.  Keith loved it so it will definitely be appearing again.  Having a jar of ground chipotle chilis in the fridge is definitely a necessity now.  I love the taste and you can use them in many things.  If you haven’t tried them before, this is a great recipe to start with.

Chipotle shrimp salad

  • 3/4 lb shrimp, peeled and deveined
  • 1 tsp olive oil
  • fresh ground pepper and kosher salt
  • 1 celery stalk, minced
  • 2 tsp chopped red onion
  • 3 TB mayonnaise
  • 1 1/2 tsp ground chipotle pepper in adobo sauce (buy a can, puree them in a food processor and keep in the fridge in a jar)

Preheat oven to 400.  Toss shrimp with olive oil, salt and pepper.  Roast for 7 – 10 minutes (depending on the size of the shrimp) or until cooked through.  (If you line the pan with aluminum foil, there is nothing to clean up.)

While shrimp are cooking, whisk mayonnaise and chipotle pepper together.  When shrimp are cooled, cut in half lengthwise and place in a bowl with celery and onion.  Stir in chipotle mayonnaise and serve on top of lettuce with sliced tomato (isn’t the yellow tomato beautiful?)

Chipotle shrimp salad

Chipotle shrimp salad


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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