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.
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Chipotle Shrimp Salad with Peaches, Avocado and Cilantro-Jalapeño Vinaigrette
- 1 lb peeled and deveined shrimp
- 1 whole chipotle pepper (canned in adobo sauce)
- 1 tbs honey
- 1/4 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
- 1/4 c lime juice
- 1/3 c avocado oil
- 2 tbsp roasted pepitas
- salt to taste
- 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.
- 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.