Chipotle Shrimp Salad has spice to warm you up and creamy avocado to cool you off. It’s a great, easy-to-make, summer salad. It has a variety of salad greens as a base, with black beans, Cotija cheese, tomato, and avocado.
Using Canned Beans for Salad
It’s fine to use canned beans for salads. They’re already cooked and all you have to do is drain them and wash them well. I don’t like the sauce that comes in canned beans so I drain them and then run water over them until the water runs clear. If you are concerned about wasting water, do this over a large bowl and let your plants have the bean water, they’ll love it!
Mexican Cotija Cheese
You can usually find this cheese in the Mexican refrigerated section of your supermarket. Cotija is often called the Parmesan of Mexico, and it is indeed a salty, crumbly cheese, but not as assertive. It’s as if Cotija whispers instead of yells like parmesan. It is also the preferred cheese for Street Corn. If you can’t find it, feel free to substitute Feta instead.
Chopped Salad Base
I really like chopped salads, and the best tool for that is a *Mezzaluna, or moon-shaped knife. They make quick work of chopping lettuce, cabbage, spinach, herbs, and a variety of other foods. Simply hold the handle in your hand and rock it back and forth.
My favorite chopped salad base is a mixture of salad greens, cabbage, and spinach. I use whatever salad greens I happen to have on hand, red leaf, romaine, and even the freshest, most crisp iceberg works fine. For cabbage, I recommend green cabbage. Bagged spinach leaves are fine unless you are lucky enough to have them growing in your garden.
What Dressing for Chipotle Shrimp Salad
Caesar Cardini invented Caesar Salad in Mexico in 1924. Cardini was an Italian immigrant who lived in San Diego and was chef at his restaurant at Hotel Caesar in Tijuana, Mexico. I couldn’t think of a better dressing for this than Cardini’s Caesar dressing, available at your supermarket. I recommend serving the dressing on the side.
Email Me the Recipe
Chipotle Shrimp Salad
Equipment
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Ingredients
~~ For the Shrimp ~~
- 8 oz shrimp, raw, peeled and deveined
- 1 clove garlic, finely minced
- 1 tbsp *olive oil
- 1 tsp chipotle powder
~~ Base ~~
- ½ cup Romaine, leaves
- ½ cup Spinach, leaves, fresh
- ½ cup Cabbage, leaves, fresh
~~ Additions ~~
- ¼ cup Green onion, diced
- 1 Tomato, diced
- 10 ounce Black beans, canned
- 2 tablespoon Almonds, slivered
- 2 tablespoon Cojita cheese, crumbled
~~ Topping ~~
- 2 Avocado, sliced
- 1 tablespoon Parmesan, grated
Instructions
For the Shrimp
- 8 oz shrimp, 1 clove garlic, 1 tbsp olive oil, 1 tsp chipotle powderToss the shrimp with olive oil, garlic, and chipotle powder. Let the shrimp marinate in the refrigerator for 20 to 30 minutes.
- While the shrimp are marinating, soak the skewers in water.
- Preheat the grill to high heat. While that is happening, thread the shrimp on the skewers.
- Carefully place the shrimp on the grill and cook them for about 3 minutes on one side, then flip them and let them cook until they are pink and have reached 140 °F (60 °C) on an instant-read thermometer.
- Immediately remove the shrimp from the grill and put them in the refrigerator. Allow them to cool, then remove them from the skewers. Toss the skewers.
Make the Base
- 1/2 cup Romaine, 1/2 cup Spinach, 1/2 cup CabbagePut the lettuce, cabbage and spinach in a large bowl and use a meza luna or very sharp knife to chop the salad finely. The pieces should be between 1/4 and 1/2 inch square.
Add Additions
- 1/4 cup Green onion, 1 Tomato, 10 ounce Black beans, 2 tablespoon Almonds, 2 tablespoon Cojita cheeseDrain the beans and wash them under running water until the water is clear. Dice the tomato and green onion. Add the tomato, green onion, black beans, cojita cheese, and slivered almonds to the base. Toss the ingredients together then put the mixture in a large pasta or other large shallow bowl.
Toppings
- 2 Avocado, 1 tablespoon ParmesanSlice the avocados and arrange them in a clockwise pattern on top of the salad. Arrange most of the shrimp at the top of each slice of avocado. Put the remainining shrimp in the center. Grate parmesan cheese over all.
I just could not go away your site before letting you know that
how much I enjoyed this salad.
Damn it! I couldn’t find the shrimp at Aldi! That’s why it’s only 4 stars. But, I got some shrimp and followed the recipe like you said. I was soooo good! I’ll be making this often. Thank you.
I work hard and I’m tired when I get home from work. This salad was easy to make and delicious. Thank you!
Shrimp on the Barbi! Man was this good.
I really enjoyed the chipotle shrimp salad for its bold flavors and vibrant freshness. The chipotle seasoning gave the shrimp a delightful kick that paired well with the crisp, colorful vegetables in the salad. The combination of textures—from the crunchy lettuce to the tender shrimp—added to the overall enjoyment. On the downside, the spiciness might have been a bit overpowering for my husband. Overall, we really enjoyed it.
Thanks very nice recipe!
Great salad. The Chipotle Shrimp Salad was a delightful combination of refreshing flavors. The balance of textures—from the crunch of fresh veggies to the tenderness of the shrimp—made each bite satisfying. The addition of creamy avocado and tangy dressing brought it all together, creating a vibrant, well-rounded dish that’s both healthy and indulgent. Overall, it’s a salad that didn’t compromise on flavor.
Thank you and best of luck.
Hmm is anyone else experiencing problems with the finding these shrimps? I can’t find them anywhere. I guess I will have to make them like the recipe says. Oh well!
Wow, amazing! We put some shrimp on the grill for this salad. Great stuff!
I’m only giving this four stars because Aldi didn’t have the Chipotle shrimp skewers, and I had to make my own. The salad was delicious, but more work than I had intended.
Howdy! This recipe could not be any better!
As I was reading through it, my roommate kept looking over my shoulder and convinced me we had to try it.
We both loved it!
Thank you for sharing!
Fantastic salad! Now that summer is here, this is going to be my go-to salad. Thanks for the recipe.
Great salad, totally what I wanted to find.
Truth be told, I’m the only one in the house who likes shrimp, so I made this for myself. I was surprised when everyone wanted a bite. Of course, I told everyone to give me their shrimp, but they loved the rest of the salad. This one is a keeper!
This salad was… how do I say it? Delicious!! Finally I’ve found something that helped me.
Kudos!
I seldom drop remarks, however after browsing through a ton of responses here Chipotle Shrimp Salad
– The Good Plate, I decided to try it. Loved it! I’m going to post this on social media. Find me!
Really good salad. My Aldi’s didn’t have the shrimp either so I followed your recommendations and it turned out very good. Thank you!
This salad looked so good so I decided to try it. It was too spicy! You said it was spicy, but I didn’t think it would be more spicy than ketchup.
Pretty! This was a good salad. The only reason I’m giving it 3 stars is because I couldn’t find jumbo shrimp. It wasn’t very good with little shrimp.
Hi there, this weekend is nice for me, because at this moment I am enjoying this great salad. Spicy and good! It’s better than the salad I had at a fancy restaurant near my home. I love it!
I liked this salad a lot. My Aldi didn’t have Chipotle shrimp, only garlic. That’s why I only gave it four stars.
So good!