Chipotle Shrimp Salad
Chipotle in adobo sauce is smoked jalapeños chile peppers marinated in a garlicky tomato sauce. Look for small jars or cans in the international aisle of your grocery store. Freeze leftovers in plastic sandwich bags. For less heat, remove the seeds or reduce the amount of chipotle. You can save significantly by buying whole shrimp. Remove the shells and veins under cold running water before cooking. Or to save time and fuss, purchase cooked shelled shrimp.
Recipe courtesy of The New Atkins Made Easy by Colette Heimowitz, M.Sc.
- 1 Tablespoon chipotles in adobo sauce
- Juice and zest of 1 lime
- 1 Tablespoon extra virgin olive oil
- 1 1/2 Pound shrimp, peeled and deveined
- 2 Cups finely shredded red cabbage
- 1 Cup finely shredded green cabbage
- 4 Cups baby spinach
- 1 Hass avocado, peeled, seeded, and thinly sliced
- 2 Tablespoons butter
- 1/2 Cup chopped cilantro
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.