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Mexican Blue Shrimp Salad w/ Lime Cilantro Vinaigrette

Mexican Blue Shrimp Salad w/ Lime Cilantro Vinaigrette

Serves 3-4
Prep Time: 10 minutes
Cook Time: 5-6 minutes

Ingredients

Shrimp
1lb Prime Fish Mexican Blue Shrimp
1 7-oz can chipotle peppers in adobo sauce
Juice of one mandarin orange
Salt and pepper, to taste

Vinaigrette
Juice from 2 limes
1/2 cup olive oil
1/2 cup cilantro, chopped
Salt and pepper, to taste

Salad
4 cups spring green salad mix
1/2 cup frozen corn, thawed
1 avocado, sliced
1/3 cup queso fresco, crumbled
Cilantro, chopped

Preparation

  1. In a mixing bowl, combine can of chipotle peppers in adobo sauce with juice from one orange. Add raw shrimp and combine well. Allow to sit and marinade at room temperature for 10 minutes.

  2. Add the juice of two limes to a mixing bowl. While whisking, drizzle olive oil until mixture has emulsified. Stir in chopped cilantro. Add salt and pepper to taste. Set aside.

  3. Heat a grill or frying pan (if using a pan, add a few tablespoons of olive oil first). Using long wooden skewers, skewer shrimp and chipotle peppers. Add to heat source (pan or grill). Allow to cook for 1-2 minutes on each side, or until shrimp is pink and cooked through. Remove from heat.

  4. Combine salad ingredients together. Top with shrimp. Serve with vinaigrette.

 

Learn more about our Mexican Blue Shrimp

 

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