Chipotle Shrimp and Arugula Salad

  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 6 servings
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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


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


  1. 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.
  2. 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.
  3. 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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