Chipotle Shrimp and Salad
Shrimp with a Chipotle adobo kick!
When Spring turns to Summer my mind wonders about crunchy, fresh veggies and new ways to flavor protein.
Don’t get me wrong, grilled chicken is a common go-to in the Summer months (because the grill is my BFF for batch cooking) but seafood options help me change the pace.
Shrimp is not something I use often – might have something to do with living in Kansas – but one thing I love is how quickly it cooks.
I’ll throw some other shrimp recipes at you below, but for this recipe, I pulled out the kicky flavor of chipotle pepper in adobo sauce.
Chipotle Pepper Sauce Over Chicken ☝
My friend from Texas ROARED with laughter when I told her about this new gourmet ingredient I tried “chipotle pepper in adobee sauce.” Again…Kansas.
Other awesome ingredients featured in this Chipotle Shrimp & Salad recipe include cilantro, garlic, red wine vinegar, and avocado.
Crunchy veggies and creamy avocado softens the chipotle adobee.
Other shrimp recipes on Bariatric Food Coach
Shrimp is a great protein source and an easy option for fast post-op meals. Keep pre-cooked shrimp in your freezer, run it under cold water until thawed and you’ll be ready for dinner quickly!
Here are several recipe ideas after your bariatric surgery using shrimp with different flavor options.
Chipotle Shrimp & Salad
Ingredients
- 1/2 cup red wine vinegar
- 2 tbsp olive oil
- 1/2 cup cilantro chopped
- 2 cloves garlic
- 1 chipotle pepper in adobo sauce
- 1.5 lbs shrimp raw, peeled, deveined, thawed
- 1 head romaine lettuce choppped
- 1 red bell pepper diced
- 1/2 avocado sliced or diced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- If you have a hand blender - add 1/4 cup vinegar, 1 tbsp oil, cilantro, garlic, and chipotle pepper to a small bowl and blend. Otherwise, add to a blender or food processor. Reserve 2 tbsp of the mixture.
- Add the remaining mixture to a large bowl and add thawed shrimp. Toss well to coat.
- To the reserved mixture add the other 1 tbsp olive oil and 1 tbsp red wine vinegar. Whisk and season with 1/4 each salt and pepper.
- Combine chopped romaine, bell pepper, and avocado. Toss with the dressing from the previous step.
- Heat a large skillet to medium heat. Add shrimp and cook about 4 minutes per side, until opaque throughout. Add cooked shrimp to tossed salad.