Spicy Shrimp Salad with Smoked Chile Vinaigrette Recipe

Name: Spicy Shrimp Salad with Smoked Chile Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ancho chili powder; 1 tablespoon light brown sugar; 1 teaspoon chile de arbol powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 24 large shrimp, shelled and deveined; Salt and freshly ground pepper; 3 tablespoons olive oil; 8 ounces arugula, washed and dried; Smoked Chile Vinaigrette, recipe follows; Chopped cilantro leaves, for garnish; 1/4 cup rice wine vinegar; 1 tablespoon chipotle pepper puree in adobo; 1/4 cup chopped fresh cilantro leaves; 1/2 cup olive oil; 1 tablespoon honey; Salt and freshly ground pepper

Servings: persons

3 tablespoons ancho chili powder
1 tablespoon light brown sugar
1 teaspoon chile de arbol powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
24 large shrimp, shelled and deveined
Salt and freshly ground pepper
3 tablespoons olive oil
8 ounces arugula, washed and dried
Smoked Chile Vinaigrette, recipe follows
Chopped cilantro leaves, for garnish
1/4 cup rice wine vinegar
1 tablespoon chipotle pepper puree in adobo
1/4 cup chopped fresh cilantro leaves
1/2 cup olive oil
1 tablespoon honey
Salt and freshly ground pepper

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
Salt and pepper the shrimp aggressively.
5
Then, sprinkle the shrimp with the spice mixture on both sides.
6
Place the shrimp on a baking sheet and drizzle with oil.
7
Roast for 4 to 5 minutes, or until just cooked through.
8
Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
9
Divide the seasoned arugula among 4 plates.
10
Place 6 shrimp around each plate.
11
Drizzle with more of the vinaigrette and chopped cilantro.
12
Combine vinegar, chipotle and cilantro in a blender and blend until smooth.
13
With the motor running, slowly add the oil until emulsified.
14
Season with honey, salt, and pepper, to taste.

994

kcal

Calories

Fat

Carbs

144

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 17 ingredients. The key ingredients include: 3 tablespoons ancho chili powder, 1 tablespoon light brown sugar, 1 teaspoon chile de arbol powder, 1/4 teaspoon ground cinnamon, and more.

Yes, Spicy Shrimp Salad with Smoked Chile Vinaigrette 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.

Spicy Shrimp Salad with Smoked Chile Vinaigrette

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