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    Category Home » Fish and Seafood » Chipotle Shrimp Salad with Peaches and Cilantro-Jalapeño Vinaigrette

    Chipotle Shrimp Salad with Peaches and Cilantro-Jalapeño Vinaigrette

    Published: May 25, 2019 · Modified: Jun 14, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    oven roasted shrimp with peaches, avocado, tomatoes and cilantro-jalapeño vinaigrette
    Chiptole Shrimp with Peaches, Avocado and Cilantro-Jalapeño Viniagrette

    This chipotle shrimp salad recipe is a summer dinner game changer!

    This chipotle shrimp salad with peaches and cilantro-jalapeño vinaigrette make for the perfect summer dinner. Pair it with corn on the cob and a glass of chilled white wine for a complete meal!

    Shout out to all my apartment dwelling friends with no space for a grill or barbecue! Not to worry! With oven roasted shrimp, you can still achieve those smokey, spicy, sweet barbecue flavors sans grill. The chipotle-honey marinade combined with the high-heat from the oven results in smokey-spicy carmelized shrimp. Toss them with sweet peaches, and cooling cilantro vinaigrette!

    How to devein shrimp:

    Using scissors, start at the head and cut through the shell and flesh down the back of the shrimp. Peel off the shell. You can leave the tails on or off, up to you. Open up the shrimp and pull out the vein. Run under cold water then set on a paper towel lined plate to drain any excess water.

    Roasted Shrimp with Peaches, Avocado and Cilantro-Jalapeño Viniagrette

    Check out More Great Recipes:

    • Chipotle Shrimp Tacos with Jalapeño Slaw and Avocado Crema
    • Grilled Peel n’ Eat Shrimp with Old Bay
    • Oven-Roasted BBQ Salmon
    • Blackened Shrimp with Garlic-Lime Aioli
    • Sweet and Spicy Sheet Pan Pizza with Soppressata + Honey

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    oven roasted shrimp with peaches, avocado, tomatoes and cilantro-jalapeño vinaigrette

    Chipotle Shrimp Salad with Peaches, Avocado and Cilantro-Jalapeño Vinaigrette

    Warm oven-roasted shrimp with peaches and tangy vinaigrette!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 2
    Author: Leigh Anderson

    Ingredients

    • 1 lb peeled and deveined shrimp
    • 1 whole chipotle pepper (canned in adobo sauce)
    • 1 tbs honey
    • ¼ c mezcal (optional)
    • 2 ripe peaches sliced
    • 1 handfull cherry tomatoes sliced in half
    • 1 ripe avocado peeled and sliced
    • 1 whole lime
    • To garnish: chopped scallion, cilantro and pepitas

    Cilantro Jalapeño Vinaigrette

    • 1 whole jalapeño pepper
    • 1 bunch cilantro
    • ¼ c lime juice
    • ⅓ c avocado oil
    • 2 tbsp roasted pepitas
    • salt to taste

    Instructions

    • Pre-heat the oven to 425. In a medium sized bowl whisk together the chipotle, mezcal, honey and a pinch of salt. Toss in the shrimp and let marinade for ten minutes and up to an hour.
    • Line a sheet tray with parchment paper. Lay the shrimp in a single layer on the tray. Bake for 6-8 minutes until pink and firm. Remove the shrimp from the oven and squeeze lime juice over them.
    • Arrange the warm shrimp on a platter along with the tomatoes, peaches and avocado slices, drizzle the cilantro-jalapeño vinaigrette over the top and garnish with chopped scallion, pepitas and chopped cilantro.

    Cilantro-Jalapeño Vinaigrette

    • Keep in mind jalapeños vary in their spiciness so adjust this recipe to your preference. Cut the jalapeño in half and use a paring knife to carefully remove and discard the stem, seeds and any white veins. You may want to wear gloves while doing this!
    • Place all the ingredients in a blender or food processor and pulse until combined. The texture should resemble a pesto. If it's too thick add a splash of water. Taste and season with more salt if needed. Set aside until you're ready to use it. This dressing can be stored in the refrigerator for up to five days.
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

     

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    Reader Interactions

    Comments

    1. Martina Roy

      May 29, 2019 at 9:54 am

      This is very really unique helpful information. keep it up. Thank you so much!

      Reply

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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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