Chipotle Shrimp and Arugula Salad

Total Time:
1 hr
50 min
10 min

6 servings

  • Salad:
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn
  • 6 large radishes, very thinly sliced
  • 1/4 cup roasted salted pumpkin seeds
  • Shrimp:
  • 1 teaspoon arrowroot
  • 1 tablespoons apple cider vinegar
  • 1/4 cup apricot jam
  • 1 canned chipotle chile in adobo sauce, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 pound medium-large shrimp, shelled and deveined
  • 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.

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    This recipe is featured in:

    Cinco de Mayo