Description
This healthy chipotle shrimp salad has tons of savory and sweet flavors plus spice! Spicy chipotle shrimp over a fresh summer salad with the most delicious cilantro dressing!
Ingredients
Scale
- 1/3 cup avocado oil or olive oil
- 1/4 cup lime juice (juice of 3 small or 2 large limes)
- 1 tablespoon raw honey, pure maple syrup, or date syrup
- 1 tablespoon minced fresh jalapeño
- 2 cloves garlic, minced
- 1/3 cup cilantro leaves
- 1/4 teaspoon sea salt
- 1 lb medium or large shrimp, peeled and deveined
- 1 1/2 tablespoons olive oil or avocado oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 6 cups romaine lettuce or your favorite greens
- 3 small radishes, thinly sliced
- 1 shallot, thinly sliced
- 1 nectarine or peach, thinly sliced
- 1 avocado, peeled and thinly sliced
Instructions
- Dressing: Place all dressing ingredients in a small blender and pulse several times until dressing is the desired consistency.
- Seasoning: Place the shrimp in a large bowl and toss with the oil, spices and salt to coat.
- Cooking: Preheat the grill or skillet to medium high heat and once hot, add the shrimp in a single layer in the skillet, or on skewers for the grill. Cook until pink and opaque, about 2 minutes per side.
- Assembly: In a large serving bowl, arrange the lettuce, radishes, nectarine and avocado plus the cooked shrimp. Drizzle on the prepared dressing and serve right away.
Notes
For Whole30 compliance, use date syrup as the sweetener. You can also substitute shrimp with boneless skinless chicken thighs using the same seasonings.
- Prep Time: 18 minutes
- Cook Time: 5 minutes
- Category: Dinner, Lunch
- Method: Grilling or Sautéing
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 303 kcal
- Sugar: 6 g
- Sodium: 893 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 191 mg