CHIPOTLE SHRIMP AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
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.
CHIPOTLE SHRIMP SALAD BOWLS
Make and share this Chipotle Shrimp Salad Bowls recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 34m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a small ziplock bag. Dump the shrimp into the baggy and squish the sauce around the shrimp to coated. Refrigerate and marinate for one hour.
- In the meantime, cook the jasmine rice according to directions, but replace a little of the water with the juice from 1/2 the lime juice. Once cooked, give the rice another squeeze of lime juice and gently stir in the chopped cilantro.
- Heat the oil in a small saucepan and add the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep warm until ready to assemble.
- Heat a large skillet on medium-high heat and add the shrimp. No need of oil as the marinade is plenty liquidy. Sear the shrimp one on side for 2 minutes. Flip and sear another minute or until just cooked.
- Evenly divide the romaine over 2 large plates or dinner bowls. Layer with rice, corn and beans, shrimp, avocado and tomatoes. Place chipotle shrimp over the top.
- Garnish with lime and a squeeze of lime juice.
Nutrition Facts : Calories 948.9, Fat 25.6, SaturatedFat 3.6, Cholesterol 214.9, Sodium 1105.8, Carbohydrate 146.9, Fiber 47.1, Sugar 31.8, Protein 51.8
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