Spicy Shrimp Salad with Smoked Chile Vinaigrette

  • Level: Intermediate
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 4 servings
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3 tablespoons ancho chili powder

1 tablespoon light brown sugar

1 teaspoon chile de arbol powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

24 large shrimp, shelled and deveined

Salt and freshly ground pepper

3 tablespoons olive oil

8 ounces arugula, washed and dried

Smoked Chile Vinaigrette, recipe follows

Chopped cilantro leaves, for garnish

Smoked Chile Vinaigrette:

1/4 cup rice wine vinegar

1 tablespoon chipotle pepper puree in adobo

1/4 cup chopped fresh cilantro leaves

1/2 cup olive oil

1 tablespoon honey

Salt and freshly ground pepper


  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through.
  3. Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro.

Smoked Chile Vinaigrette:

  1. Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.
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