Mexican Spicy Shrimp Salald Recipe

Name: Mexican Spicy Shrimp Salald
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons dried ancho chile powder (adjust to taste); 1 tablespoon brown sugar; 1 teaspoon arbol chile, powder (adjust to taste); ¼ teaspoon ground cinnamon; ¼ teaspoon ground cumin; 24 large shrimp, shelled and deveined; salt & freshly ground black pepper; 3 tablespoons olive oil; 8 ounces spinach, washed and dried; ¾ cup smoked chile vinaigrette (See Smoked Chile Vinaigrette); chopped cilantro leaf

Servings: persons

3 tablespoons dried ancho chile powder (adjust to taste)
1 tablespoon brown sugar
1 teaspoon arbol chile, powder (adjust to taste)
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
24 large shrimp, shelled and deveined
salt & freshly ground black pepper
3 tablespoons olive oil
8 ounces spinach, washed and dried
¾ cup smoked chile vinaigrette (See Smoked Chile Vinaigrette)
chopped cilantro leaf

1
Preheat oven to 400 degrees F.
2
In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside.
3
In a medium size bowl, place the shrimp.
4
Generously salt and pepper the shrimp; then, sprinkle with the spice mixture on both sides.
5
Place the shrimp on a baking sheet and drizzle with oil.
6
Roast for 4 to 5 minutes, or until just cooked through.
7
Place the spinach in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
8
Divide the seasoned spinach among 4 plates.
9
Place 6 shrimp around each plate and drizzle with more of the vinaigrette.
10
Garnish with chopped cilantro.

723

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 tablespoons dried ancho chile powder (adjust to taste), 1 tablespoon brown sugar, 1 teaspoon arbol chile, powder (adjust to taste), ¼ teaspoon ground cinnamon, and more.

Yes, Mexican Spicy Shrimp Salald falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Spicy Shrimp Salald

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