Shrimp salad with a twist

I wanted a light dinner tonight.  I had a paddle tennis match at 7:30.  I really prefer not to eat right before sports but I’ve found that if I wait until I get home, I’m just too hungry.  This shrimp salad is one of my husband’s favorites and it gave me energy but didn’t make me feel so full that I felt sluggish.

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.

chipotle shrimp salad

chipotle shrimp salad

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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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