Chipotle Shrimp Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 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 cup finely shredded red cabbage
  • 1 cup finely shredded green cabbage
  • 4 cup baby spinach
  • 1 hass avocado, peeled, seeded, and thinly sliced
  • 2 tablespoon butter
  • 1/2 cup chopped cilantro
Directions
  1. 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.
  2. 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.