Chipotle in adobo sauce is smoked jalapeños chile peppers marinated in a garlicky tomato sauce. Or to save time and fuss, purchase cooked shelled shrimp.
Recipe courtesy of The New Atkins Made Easy by Colette Heimowitz, M.Sc.
- 1 Tablespoon chipotles in adobo sauce
- Juice and zest of 1 lime
- 1 Tablespoon extra virgin olive oil
- 1 1/2 Pound shrimp, peeled and deveined
- 2 Cups finely shredded red cabbage
- 1 Cup finely shredded green cabbage
- 4 Cups baby spinach
- 1 Hass avocado, peeled, seeded, and thinly sliced
- 2 Tablespoons butter
- 1/2 Cup chopped cilantro
Honey chipotle shrimp salad from the Restaurant at the Getty Center
Dear SOS: Recently a group of friends and I went on a tour of the wonderful Getty Center. We had heard good things about the Restaurant and had made reservations for lunch. What a good decision: great view and amazing food. Several in our party ordered the honey-chipotle shrimp salad with cilantro-lime dressing. I have dreamed about it many times since that day. It was so good. Could you please see if the chef might share his magic?
Dear Virginia: The Restaurant at the Getty Center was happy to share its recipe for its honey chipotle shrimp salad, which we’ve adapted below.
Whole30 Summer Shrimp Salad + Zesty Chipotle Dressing
August has arrived and that means my Whole30 has officially begun. And so far? It’s the easiest Whole30 to date. Granted it’s been just 4 days, but turning down pizza, beer, wine, gourmet marshmallows and several other treats hasn’t been all that hard. I think at this point I eat healthy enough most of the time that it’s not a huge deal. I do still have things like pizza and cocktails but I don’t need them the way I used to. I also think that Whole30s today are much easier than when I did my first Whole30 because there are so many more complaint Whole30 options available at the grocery store. Like, New Barn Organic Unsweetened Almondmilk.
Yes, you can perhaps make your almond milk at home but quite frankly who has time for that? Especially when I’m on a Whole30 and prepping everything else in sight. Something I’m passionate about is consumer package foods that make our life easier while upholding high nutritional standards. And New Barn obviously falls into that category.
Lucky for us, New Barn’s Unsweetened variety is Whole30 compliant and I use it ALL.THE.TIME. Even when I’m not on a Whole30, but especially when I’m on a Whole30. New Barn’s Almondmilk is the quintessential real deal almond milk and the taste and texture come from actual almonds, not loads of additives and gums. With 3 times the amount of almonds than traditional almond milks, you can see why. Not only are their milks organic, Whole30 compliant but they’re Non-GMO, Kosher and Vegan. Talk about the great unifier!
Some of the ways that I regularly use my New Barn Organic Almondmilk on a Whole30 include in coupons, like in my Loaded Broccoli & Chicken Soup, my Whole30 Compliant Latte, dressings, dips and sauces.
This month I wanted to create a dish that would be perfect for summer, and this shrimp salad is all that. I’m obsessing about the flavors, there’s mango, avocado, jalapeño, chipotle, cilantro and so much more. And its incredibly easy to meal prep. You can make the dressings ahead of time, cook the shrimp and chop the veggies for a salad that’s easy to assemble for weekday lunches.
It’s easy to get bored on a Whole30 when all you’re eating is roasted sweet potatoes and tuna salad. Make sure to mix things up. Combine flavors you might not normally and buy proteins that you may not normally purchase. Things like this salad, particularly at the mid-way point, will keep you excited about your Whole30 and interested in food. Trust me, variety is key!
You can find New Barn products at your local Whole Foods. Make sure to grab a bottle (or three) for your next Whole30!
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Camarones Al Chipotle (Chipotle Shrimp with Frisée Salad)
The flavorful play of shrimp with chipotle chiles appealed to me from the very first time I had it in a dish served at Pacos, my favorite seafood restaurant in Acapulco. Tortillas accompanied the shrimp so you could create your own tacos. Here, I've reshaped the taco concept into more of a salad. If you reduce the number of shrimp, it makes a wonderful & light first course. Salud! -Chef Richard Sandoval
Photo Credit: Channing Broderick, Richard Sandoval Hospitality
CAMARONES AL CHIPOTLE(Chipotle Shrimp with Frisée Salad)
CHIPOTLE SAUCE WITH GOAT CHEESE
1⁄2 cup crema fresca or crème fraiche, stirred (or sour cream mixed with a
1⁄2 cup chopped, seeded tomato
2 canned chipotle chiles in adobo
1 tablespoon chopped fresh cilantro
2 tablespoons soft goat cheese
1⁄4 chopped white Spanish onion
1-2 tablespoons honey, to taste
1/8 teaspoon freshly ground black pepper
1⁄4 frisee, trimmed and cleaned
2 teaspons freshly squeezed lemon juice
Pinch of freshly ground black pepper
20 jumbo shrimp (11-15 per pound), peeled with tails intact, deveined
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup snipped fresh chives
Grated Cotija Cheese or Parmesan Cheese
In a food processor or blender, combine all the sauce ingredients. Blend until a smooth puree. Adjust the seasoning with the honey. Using the back of a ladle or a rubber spatula, force the sauce through a medium-mesh sieve placed over a bowl. Store, tightly covered, in the refrigerator for up to 3 days.
Meanwhile, in a medium bowl, toss together the frisee, lemon juice, salt and pepper. Set aside.
Make the chive oil. In a blender, process together canola oil and chives. Set aside.
Preheat the oven to 350 degrees F. In a large ovenproof skillet, heat the butter and oil over medium heat. Season the shrimp with the salt and pepper. Add the shrimp to the skillet. Carefully add the tequila. Tilt the skillet to ignite the tequila, and when the flames die out, stir in 1⁄4 cup of the chipotle sauce. Place the skillet in the oven and bake until the shrimp are curled and cooked through, about 2 minutes. Be careful not to overcook the shrimp, which is easy to do. Place chipotle sauce, frisee salad and shrimp on a plate and garnish with chive oil and cheese. Serve.
Easy dinner recipes: Honey chipotle shrimp salad
When the weather heats up, sometimes there’s nothing better than a simple salad for dinner.
Here’s a recipe for the honey chipotle shrimp salad from the restaurant at the Getty Center to try for dinner tonight. A simple salad of baby greens, red onion, beans, sweet pepper and avocado is tossed with a tangy honey chipotle dressing. It’s topped with hot sauteed shrimp and a drizzle of cool cilantro lime cream.
HONEY CHIPOTLE SHRIMP SALAD
Total time: 40 minutes | Serves: 2
1 bunch cilantro, leaves only, chopped (about ¿¿ cup)
In a small bowl, whisk together the sour cream, lime juice and cilantro. Season to taste with salt and pepper. This makes a generous one-half-cup of cream, more than is needed for the remainder of the recipe the cream will keep up to 5 days, covered and refrigerated.
1 teaspoon whole-grain mustard
2 teaspoons ground chipotle pepper, or to taste
1 bunch cilantro, leaves only, chopped (about ¿¿ cup)
In the bowl of a food processor, combine the whole-grain and Dijon mustards along with the egg yolks and lemon juice, pulsing to combine. With the processor running, drizzle in the oil to form a mayonnaise. Stir in the chipotle peppers, honey and chopped cilantro to taste. This makes 3 cups of dressing, more than is needed for the remainder of the recipe the dressing will keep, covered and refrigerated, about 1 week.
12 (16 to 20 count) fresh tiger shrimp, peeled and deveined
1/2 teaspoon chopped parsley
1/2 teaspoon chopped chives
Heat a saute pan over medium-high heat until hot. Add the olive oil, then the shrimp, garlic, parsley, dill and chives, and saute just until the shrimp are lightly pink and opaque, being careful not to overcook. Season to taste with salt and pepper. Set aside.
1/4 cup cooked flageolet beans
1/4 cup sliced roasted sweet peppers
Prepared honey chipotle dressing
Prepared cilantro lime cream
In a large bowl, toss together the greens, avocado, beans, red onion, cilantro leaves, peppers and shrimp. Add enough dressing to lightly coat the salad, tossing to combine. Plate the salad, drizzling with the cilantro lime cream or serving the cream on the side.
Each serving: Calories 515 Protein 11 grams Carbohydrates 19 grams Fiber 7 grams Fat 46 grams Saturated fat 7 grams Cholesterol 110 mg Sugar 7 grams Sodium 427 mg
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- For The Grill
- 20 deveined peeled shrimp on skewers
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Cajun seasoning
- 2 ears of corn on the cob with husk and hair removed
- For Dressing
- 4 tablespoons light sour cream
- 4 tablespoons plain Greek yogurt
- 1 tablespoon lime juice
- 1 small can of Chipotle peppers in adobe sauce (I use 1-2 peppers but add to your taste)
- For Salad
- 1 can of black beans, rinsed and drained
- 1 small container of Pico De Gallo salsa
- 1 large avocado, chopped into pieces
- 12 cherry tomatoes, diced
- 4 tablespoons fresh cilantro
- 3 heads of Romain lettuce, washed and chopped
- You will need a blender or food processor to make the dressing
Grilled Chipotle Lime Shrimp Salad
This grilled chipotle lime shrimp salad is a simple and delicious grill recipe that's healthy, full of flavor, and quick and easy to make.
- 1 pound medium-size raw shrimp (peeled, deveined and tail-on), thawed
- 2 tablespoons chipotle peppers in adobo sauce, minced, PLUS a teaspoon of sauce
- 4 garlic cloves, minced
- 16 ounces romaine lettuce, chopped (4 ounces per salad)
- 1 Hass avocado, sliced
- 1 teaspoon lime juice for squeezing over avocado, 1 teaspoon for vinaigrette, and two teaspoons for squeezing over grilled shrimp
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to season vinaigrette and for seasoning avocado slices
- Prepare the shrimp: If using bamboo skewers, soak 4 to 5 skewers in water for 20 minutes before grilling. If using frozen shrimp, thaw shrimp according to the bag instructions. In a large bowl, combine chipotle peppers in adobo sauce and garlic. Add shrimp and stir until shrimp is fully coated. Let sit until skewers are done soaking. Preheat the grill to medium-high heat.
- Prepare the salads: Chop romaine lettuce and slice avocado. Lightly season avocado slices with salt and pepper and drizzle with about a teaspoon of lime juice. Divide the chopped romaine lettuce and avocado slices evenly between large salad bowls.
- Make the dressing: In small bowl, combine 1 tablespoon olive oil, teaspoon lime juice and salt and pepper to season. Set aside.
- Grill and serve: After grill is heated, place shrimp skewers over heat, close lid, and grill for about one to two minutes per side, until shrimp is opaque and cooked through. Remove skewers and squeeze a few teaspoons of lime juice over the top. Place shrimp in salads and top salad with vinaigrette.
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- 1 cup uncooked long grain white rice
- 2 cups water
- ¼ cup butter
- 2 cloves garlic, minced
- ¼ cup dry red wine
- 1 ½ tablespoons Worcestershire sauce
- 2 tablespoons minced chipotle peppers in adobo sauce
- 1 teaspoon salt
- 1 ½ pounds medium shrimp - peeled and deveined
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.
Tips for Making Chipotle Shrimp Bowls
Chipotle peppers are smoked jalapeños that are most often found canned in adobo sauce and deliver an earthy, smoky, spicy bite and are found in Tex-Mex and Mexican flavored dishes. Chipotle peppers can add some serious heat to a dish, but are easy to control your by adding less or more of the pepper to whatever you’re making.
I always prefer pink shrimp (usually from Key West) for their sweetness over Mexican or Indonesian black shrimp. To keep this a quick recipe, purchase your shrimp already peeled and deveined.
These shrimp are equally delicious on their own as an appetizer, or in tacos or lettuce wraps or wherever your cravings take you.