Chipotle Shrimp Ceviche Salad Recipes

CHIPOTLE SHRIMP

Steps:

• Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.

CHIPOTLE SHRIMP CEVICHE SALAD

Steps:

• In medium bowl, mix all dressing ingredients until well blended. Stir in tomatoes, cucumber, onion and cilantro.
• On each of 4 salad plates, place 1 cup lettuce and about 1 cup vegetable mixture. Arrange shrimp, avocado and tortilla chips on top. Serve immediately.

SHRIMP CEVICHE RECIPE

Steps:

• Add the shrimp, salt, pepper, lime juice and lemon juice to a large bowl and let sit for 10 minutes until the shrimp turns pink.
• Toss gently with the remaining ingredients and refrigerate for at least 20 minutes before serving.

CHIPOTLE SHRIMP SALAD

Steps:

• Mix chipotle with the lime zest and olive oil in a large bowl. Reserve lime juice. Add shrimp; toss to coat. In a separate bowl, toss the red and green cabbage and the cilantro. Divide the spinach between 4 plates and top with cabbage mixture. Top with 1/4 avocado each.
• Heat a large skillet over medium high heat. Carefully add the shrimp mixture and cook 3-4 minutes, stirring often, until the shrimp turn pink and are cooked through. Turn off the heat and stir in reserved lime juice and butter. Divide the shrimp between the four plates and top with the cilantro. Serve immediately.

JAPANESE-STYLE SHRIMP SALAD

Steps:

• Stir mayonnaise, tamari, vinegar, oils, ginger, and sugar in a large bowl. Add shrimp and lettuce; toss to coat.
• Top with avocados, cucumbers, and scallions. Sprinkle with sesame seeds. Drizzle with sriracha, if using. Serve with lime wedges.

CHIPOTLE-MANGO SHRIMP CEVICHE

Steps:

• Chop pepper finely; place in large glass bowl. Add adobo sauce and all remaining ingredients except shrimp and crushed CORN NUTS; mix well. Stir in shrimp.
• Refrigerate several hours to marinate.
• Drain shrimp mixture; discard marinade. Spoon into 8 small serving bowls; top with crushed CORN NUTS.

CREAMY CHIPOTLE SHRIMP

Steps:

• Heat 2 tablespoons of olive oil in a saute pan on medium heat. Add the shrimp and saute for 3-4 minutes, or until the shrimp are cooked through and opaque. Remove them to a bowl.
• In that same pan, add another tablespoon of olive oil and add the bell pepper and saute for 4-5 minutes.
• Then add the garlic, white parts of the green onion, salt and pepper. Stir for another 2 minutes.
• Pour in the chipotle sauce and milk and stir to combine. Then add the shrimp back to the pan to warm through.
• Garnish with the green parts of the green onion, chopped cilantro and sliced jalapeno pepper.