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oven roasted shrimp with peaches, avocado, tomatoes and cilantro-jalapeño vinaigrette
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5 from 2 votes

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

Warm oven-roasted shrimp with peaches and tangy vinaigrette!
Prep Time15 minutes
Cook Time10 minutes
Course: dinner
Servings: 2

Ingredients

  • 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

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.