Chipotle Shrimp and Arugula Salad Recipe

Name: Chipotle Shrimp and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Add the arugula, radishes and pumpkin seeds.
3
Toss to blend.
4
Arrange the salad on a serving platter.
5
For the shrimp: Place the arrowroot in a small bowl.
6
Gradually add the cider vinegar, stirring until the arrowroot dissolves.
7
Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
8
In a large nonstick skillet, heat the oil over medium-high heat for 1 minute.
9
Add the shrimp.
10
Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
11
Toss until almost cooked through, 2 to 3 minutes.
12
Add the jam mixture to the skillet.
13
Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes.
14
Toss the shrimp until thickly coated with the glaze.
15
Spoon the shrimp over the salad and serve.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 tablespoon white balsamic vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Chipotle Shrimp and Arugula Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chipotle Shrimp and Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions