Spicy Chipotle Shrimp Salad

One word: H-O-T-T HOT! This partly may have been due to me adding a little extra adobe chiles, thinking I'd spice it up a bit more. Big mistake! These suckers were almost too hot to eat. We had a gallon of milk out and kept pouring glass after glass just to finish. BUT don't let this scare you - really. It really is a delicious recipe, we just made it too hot. I'd say to try it with just 1/2 a chipotle chile to start with - then add more if you need. You can always add, but never take away after all. Modified from Cooking Light. Serves 4.

Update from leftover night - not nearly as hot. Still spicy, but it had definitely calmed down a lot.


  • 1 1/2 pounds peeled and deveined large shrimp
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons light-mayonnaise
  • 1 tablespoon chopped chipotle chile, canned in adobo sauce (careful!)
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 8 Boston lettuce leaves


  1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done (less for smaller shrimp). 
  2. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
  3. Place shrimp in a medium bowl; stir in celery, onion, cilantro, mayo, chipotle chile, lime juice and cumin. and next 6 ingredients. 
  4. Arrange 2 lettuce leaves on each of 4 plates; top each serving with a portion of the shrimp mixture.


Hornsfan said...

Delicious! Hot hot hot is the way we do things here in Texas :)

Jhonny walker said...

That's the most appetizing image I saw today. Am I glad its dinner time...I will surely try this one :)

The Duo Dishes said...

Whooo hooo! It is hard to cut spice. The dairy trick always works...or citrus. It still sounds like a great dish.

Sam Hoffer / My Carolina Kitchen said...

What a lovely salad. I've found that when I use adobe chili, they can get away from me. What I mean by that is - one taste and it's not hot enough - I add more and wow, sometimes it ends up too much, just as you experienced. I haven't figured out how to control them yet.

Gorgeous photos.

Chef E said...

Gosh I love me some shrimps and I would not care it was spicy, just have a good beer ready for me!

Conor @ Hold the Beef said...

Bring on the beer and a box of tissues and a big plate of these please :)

Dee said...

Gosh, I am craving these delicious shrimp now, the "hot", spicy warning just seems to be speaking to me...Delicious recipe!

Leslie said...

Too funny. You had to chase your dinner with milk!!!!!

Boston Food Diary said...

These look fantastic! I have a bad habit myself of making things extra spicy- but I love the combination of flavors here!

Esi said...

I'm all about the spice. Bring it on!

Post a Comment

previous next previous