Chipotle Shrimp Salad Food

CHIPOTLE SHRIMP SALAD

Steps:

• Blend together chipotle pepper, adobe sauce, lime juice, olive oil, and salt.
• Marinated shrimp in chipotle marinade for 15-30 minutes
• Sautee shrimp for about 60 seconds per side or until done.
• Chop shrimp and mix with mayo.
• Eat on gluten free bread or on top of salad.

CHIPOTLE LIME SHRIMP BOWLS

Steps:

• Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
• Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
• Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.

CREAMY CHIPOTLE SHRIMP

Steps:

• Heat 2 tablespoons of olive oil in a saute pan on medium heat. Add the shrimp and saute for 3-4 minutes, or until the shrimp are cooked through and opaque. Remove them to a bowl.
• In that same pan, add another tablespoon of olive oil and add the bell pepper and saute for 4-5 minutes.
• Then add the garlic, white parts of the green onion, salt and pepper. Stir for another 2 minutes.
• Pour in the chipotle sauce and milk and stir to combine. Then add the shrimp back to the pan to warm through.
• Garnish with the green parts of the green onion, chopped cilantro and sliced jalapeno pepper.

CHIPOTLE CHICKEN OR SHRIMP SKEWERS WITH JICAMA-ORANGE SALAD

Steps:

• 1. Combine the cumin, coriander, chipotle, lime juice, honey, garlic, 1 teaspoon salt, and oil and whisk well. Pour over the chicken or shrimp, mix to coat well, and marinate for 30 minutes. Soak wooden skewers in water.
• 2. Preheat a grill to medium-high heat. Place the jicama in a medium bowl. Cut the peel from the oranges, then slice the orange segments into the bowl over the jicama. Tear the cilantro leaves and add to the jicama. Season with salt and toss to combine.
• 3. Remove the chicken or shrimp from the marinade and thread onto the soaked skewers, 2 pieces chicken per skewer or 3 shrimp. Grill 3 to 4 minutes per side. Place the jicama slaw on a plate and top with the skewers.

CHIPOTLE SHRIMP SALAD

Steps:

• Mix chipotle with the lime zest and olive oil in a large bowl. Reserve lime juice. Add shrimp; toss to coat. In a separate bowl, toss the red and green cabbage and the cilantro. Divide the spinach between 4 plates and top with cabbage mixture. Top with 1/4 avocado each.
• Heat a large skillet over medium high heat. Carefully add the shrimp mixture and cook 3-4 minutes, stirring often, until the shrimp turn pink and are cooked through. Turn off the heat and stir in reserved lime juice and butter. Divide the shrimp between the four plates and top with the cilantro. Serve immediately.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

CAESAR SALAD WITH TEQUILA & LIME-GRILLED SHRIMP WITH CHIPOTL

Steps:

• Marinade:.
• Stir together ingredients for marinade.
• Add shrimp. Set aside to marinade 1/2 hour.
• Dressing:.
• Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
• Grill Shrimp:.
• Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
• Assemble Salad:.
• In a large salad bowl, mix romaine, corn and tomatoes with dressing.
• Place on a chilled salad plates.
• Place shrimp on lettuce bed.
• Garnish with Parmesan Cheese, croutons and cilantro.
• Serve additional dressing on the side.
• Serve immediately.

CHIPOTLE SHRIMP AND ARUGULA SALAD

Steps:

• For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
• For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.

MANGO CHIPOTLE-SHRIMP SALAD

Steps:

• Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Remove from heat.
• Stir in 1/4 cup dressing.
• Toss salad greens with avocados, tomatoes and onions in large bowl; top with shrimp. Drizzle with remaining dressing.

SPICY CHIPOTLE SHRIMP SALAD

Steps:

• Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
• Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.