Chopped Salad with Shrimp Recipe
View original ↗
The Forked Spoon · by Jessica Randhawa★ 4.9 (21)

Chopped Salad with Shrimp Recipe

NUTRITION · PER SERVING36M COOK
CAL 35%·PRO 79%
CARBS 57G33% OF CAL
17G FIBER11G ADDED12G INTRINSIC16G OTHER24G TOTAL SUGAR
FAT 40G51% OF CAL
6G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A chopped salad with plump shrimp, lettuce, cherry tomato, cucumber, corn, avocado, and tortilla chips, dressed with a cilantro-lime vinaigrette spiked with chipotle and cumin.

mainamericansaladshellfishdairy freegluten free
View the full recipe on The Forked Spoon →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • ¼ cup olive oil
  • ⅓ cup lime juice
  • 3 cloves garlic (minced)
  • 2 tablespoon honey
  • ¼ cup fresh cilantro (finely chopped)
  • salt + pepper (to taste)
  • 1 pound large shrimp (peeled and deveined with tail on)
  • 2 tablespoon olive oil (divided)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chipotle powder
  • salt + pepper
  • 2 heads Romaine lettuce (finely chopped)
  • 10 ounces grape or cherry tomatoes (halved)
  • 1/2 English cucumber (chopped)
  • 1/2 small red onion (diced)
  • 1/2 cup green onions (chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 1 cup corn (from a can/ frozen and thawed/ from the cob)
  • 1 large avocado (peeled, pitted, diced)
  • ¼ cup Casero Cheese (use feta as a substitute, omit to be dairy free)
  • tortilla chips or wonton chips (for topping, omit to be gluten-free)
  • fresh lime juice (for serving)
PREP
30M
SODIUM
836MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.