Chipotle Shrimp and Arugula Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 595
- Total: 50 min
- Active: 50 min
Ingredients
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
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.