This dish was inspired by a wonderful trip to Mexico that I took with my husband last month. The weather was perfect and we spent the sun-drenched days relaxing on the beach, drinking frozen cocktails and enjoying the delicious Caribbean cuisine comprised mostly of fresh seafood and vibrant salads.My Tropical Shrimp Salad with Honey Chipotle Dressing is a light and refreshing dish with a tasty combination of sweet and spicy flavors. Cumin, garlic and chipotles in adobo add just the right amount of heat to the shrimp, which are grilled to perfection. The fiery shrimp are served over a fresh salad packed with tropical ingredients including mango, avocado and jicama, which provide several important vitamins and minerals as well as a good amount of fiber. Jicama is a crispy, sweet root vegetable that is common in Mexican cuisine. It can be eaten cooked or raw and adds nice texture when tossed into salads. If you can’t find it, you can substitute a firm pear or apple. To complete the dish, the salad is coated with a lime and cilantro dressing which has a hint of sweetness from honey and touch of smokiness from the adobo sauce.This is a good dish if you’re counting your carbs. It’s also a great way to incorporate more seafood into your diet. It’s light and refreshing but hearty enough to be a main course. So treat yourself to this tasty salad and in no time at all you’ll feel like you’ve been transported to your own tropical paradise!
Tropical Shrimp Salad
Author: The Foodie Physician
Recipe type: Salad
- 1 tablespoon canola oil
- ½ teaspoon ground cumin
- 1-2 teaspoons minced chipotles in adobo (depending on how spicy you like it)
- 2 teaspoons lime juice
- 2 cloves garlic, minced
- 1 lb. large shrimp, peeled and deveined
- Kosher salt and black pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon adobo sauce from the chipotle can
- 1 tablespoon honey
- 4 teaspoons lime juice
- 3 tablespoons canola oil
- 1 tablespoon chopped cilantro
- Kosher salt and black pepper
- 1 head Romaine lettuce, chopped
- 1 mango, peeled and diced into cubes
- 1 medium jicama, peeled and julienned
- 1 avocado, peeled and sliced
- 2 tablespoons chopped cilantro
- To make the marinade, pour the oil, cumin, chipotles, lime juice and garlic into a large resealable plastic storage bag. Add the shrimp, seal the bag and mix all of the ingredients together to coat the shrimp with the marinade. Let the shrimp marinate while you prepare the rest of the salad ingredients.
- To make the dressing, whisk the mustard, adobo sauce, honey, lime juice, canola oil and cilantro together in a bowl. Season the dressing with salt and pepper.
- Heat a grill pan over medium high heat and spray with nonstick cooking spray. Season the shrimp with salt and pepper and add them to the grill. Cook 2-3 minutes on each side until opaque. Remove from the grill.
- To plate the salad, toss the lettuce, mango and jicama with enough dressing to just coat all of the greens. Top the salad with the shrimp and arrange the avocado slices around them. Garnish with cilantro.
Serving size: One Calories: 281 Fat: 15.2g Saturated fat: 1.5g Carbohydrates: 25.5g Fiber: 10.3g Protein: 13.5g