Chipotle Shrimp And Arugula Salad Recipes

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CHIPOTLE SHRIMP SALAD



Chipotle Shrimp Salad image

Provided by Amanda

Time 30m

Number Of Ingredients 8

1 pound shrimp (peeled and deveined)
1 chipotle pepper
4 tablespoons adobo sauce
1 lime (juiced)
2 tablespoons olive oil
1/2 teaspoon salt
1/3 cup mayonaise (regular or light)
gluten free bread

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.

ARUGULA SALAD WITH GRILLED TAMARIND SHRIMP AND CHILE-LIME VINAIGRETTE



Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette image

Provided by Ming Tsai

Time 1h

Yield 4 servings

Number Of Ingredients 26

1/2 pound arugula
Salt and freshly ground black pepper, to taste
Chile-Lime Vinaigrette, recipe follows
Grilled Tamarind Shrimp, recipe follows
1 medium jicama, peeled and julienned
3 ears grilled corn, kernels only
1 pint pear tomatoes, halved
10 square wonton wrappers, thinly sliced and deep fried
1/2 cup sesame oil
1 cup lime juice
1 cup rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons Korean chile flakes
2 tablespoons fish sauce
1 1/2 cups canola oil
2 tablespoons sugar
Salt and freshly ground black pepper, to taste
12 medium shrimps
1/2 package of tamarind
1/2 cup mirin
2 cups hot water
2 tablespoons molasses
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon sriracha

Steps:

  • Fill a large bowl with cold water and soak the arugula to remove any dirt and sand. Once clean, pat the greens dry and place in a large mixing bowl. Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens. Equally divide the arugula and place into 4 shallow bowls. Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers.
  • In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, chile flakes, and fish sauce. While the processor is running, slowly add the oil. Season with salt, pepper, and sugar. The vinaigrette should be tart, but hold a hint of sweetness.
  • In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha. Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat. Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated. Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes.

SHRIMP, ARUGULA, AND CHICORY SALAD



Shrimp, Arugula, and Chicory Salad image

This is a very light salad taking less than 10 minutes to prepare. It must be made just prior to serving as the dressing wilts the greens slightly. From Legal Seafood.

Provided by Bev I Am

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup scallion, chopped (include some of the green tops)
3/4 lb shrimp, cooked and peeled
3 tablespoons fresh parsley, chopped (or sweet marjoram)
1 tablespoon fresh cilantro, chopped
3 tablespoons fresh lemon juice
1/2 cup arugula
1 bunch chicory lettuce, washed, stemmed and dried (about 2 cups)

Steps:

  • Heat the olive oil in a large nonreactive saucepan.
  • Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
  • Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
  • Remove from the heat and add the lemon juice.
  • Taste and correct the seasonings, if necessary.
  • Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.

Nutrition Facts : Calories 191.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 129.6, Sodium 131.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.7, Protein 17.9

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