Recipe courtesy of Giada De Laurentiis
Episode: Mexican Fiesta
Chipotle Shrimp and Arugula Salad
Total:
50 min
Active:
50 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Salad:
Shrimp:

Directions

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.

IDEAS YOU'LL LOVE

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Shrimp Skewers

Recipe courtesy of Ina Garten

Arugula Salad with Grilled Fruit

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Pears and Gorgonzola

Recipe courtesy of Sandra Lee

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Shrimp and Avocado Salad

Recipe courtesy of Food Network Kitchen

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking