Spicy shrimp salad

I adapted this from a recipe I found in a book.  We both love the taste of chipotle peppers.  Buy a can of the chipotle peppers in adobo sauce (you can find them in the Mexican food section of your grocery store.)  You can either puree the whole jar in a food processor or blender and keep them in a container in the fridge or keep them in a container in the fridge in their whole state.  We love them in mayonnaise, in quesadillas, in marinades, etc.  They seem to go really well with shrimp!

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 pureed chipotle pepper in adobo sauce (buy a can, puree them in a food processor and keep in the fridge in a jar)
  • salad greens (I used mache)
  • sliced tomato

Preheat oven to 425.  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 (or combine in a food processor or blender.)  Stir in celery and onion.  When shrimp are cooled, cut in half lengthwise and toss with mayonnaise mixture.  Serve on top of greens with sliced tomato.

Spicy shrimp salad

Spicy 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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