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Chipotle Shrimp Salad
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.
Servings (slide to adjust):
Calories per serving: 320kcal
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
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
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.
Notes
Omit the almonds for anyone who has nut allergies, Feel free to use other salad dressings if you wish.
Nutrition
Serving: 258gCalories: 320kcalCarbohydrates: 26gProtein: 22gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0gCholesterol: 108mgSodium: 402mgPotassium: 963mgFiber: 11gSugar: 2g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.