July 31, 2010

Chipotle-Rubbed Shrimp Taco Salad


I must say here that I am going to rave and rave about this recipe.  The minute I saw this recipe in the recent issue of Cooking Light, I knew it was going to get put on my menu plan.  It has all the flavors I love.  Lime, cilantro, mango, chipotle and last but  not least shrimp.

If Grumpy were here I am fairly certain he would not have partook in this absolutely awseomely delicious meal.   (I told you I was going to rave....).  As a matter of fact I am certain if he had been here he would not have eaten the mango.  He's not big on tomatoes either but will eat them.  He may have eaten the dressing but I actually see him eating this with ranch dressing and "regular" salad fixings.  It would still probably be good that way, but believe me when I say it again.  This recipe as is - is awesome.  Have I convinced you yet?  If I have....then go make this.  SOON.  You will not regret it!  The only thing you might regret is the stuffed tummy ache you may have from not being able to stop eating it!


Chipotle-Rubbed Shrimp Taco Salad
adapted from Cooking Light

3  tablespoons  chopped fresh cilantro
3  tablespoons  minced shallots
3  tablespoons  fresh lime juice
2  teaspoons  honey
1/8  teaspoon  salt
2  tablespoons  olive oil
1 (8-inch) flour tortilla taco salad shell (I made my own with my homemade flour tortilla - directions at end of post)
1  pound  peeled and deveined jumbo shrimp
1/2  teaspoon  chili powder
1/4  teaspoon  ground chipotle chile powder
1/8  teaspoon  salt
1/2 Tablespoon olive oil *
6  cups romaine hearts, chopped
1 1/2  cups  chopped peeled ripe mango (about 1 large)
1/2  cup  cherry tomatoes, halved

Preheat oven to 350°.   Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.

Bake tortilla shells at 350°.  If using homemade tortillas to make shells, drape warmed tortilla (I warm in microwave about 15 seconds) over a mini ramekin.  Spray with butter spray and place on cookie sheet in oven.  Bake until crisped.

While shells bake, heat a frying pan over medium-high heat with 1 tablespoon olive oil.  Combine shrimp, chili powders, and salt in a large bowl and toss well to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

Combine lettuce, mango, and tomato. Drizzle vinaigrette over salad; toss to coat. Place about 1 1/2 cups salad in each tortilla shell; divide shrimp evenly among salads.

*I do not use a lot of fat in my recipes - but when cooking shrimp I don't like to dry fried them or used Pam.



12 comments:

  1. Looks awesome Shelby! I love all the flavors. Another great recipe from Cooking Light.

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  2. Whoa, this looks good! I have a fabulous source of wild caught shrimp, straight off the boat, and I'm definitely making this recipe soonest. Thanks for sharing.

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  3. Looks fantastic! My kind of meal... my family would eat them de-constructed (maybe)... so, why don't I just take Grumpy's portion instead? :)

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  4. I don't need any convincing! I love all of those things too. These look amazing!

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  5. I saw this one and wanted to make it ASAP. Still haven't made it yet, though. Sounds and looks incredible!

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  6. Yes I don't think I could resist this Shelby.

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  7. I'm totally caught up in the mango in this recipe. Looks delicious! I love Cooking Light recipes :)

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  8. Oh, I bet that is one rocking kicked up shrimp taco salad!

    Bon appetit!
    =:~)

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  9. I dont think I could get my daughter to eat this but I sure will. Bookmarked and sent to the printer!

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  10. Wow, so yummy! I could dig into a salad like this any day!

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  11. Thank you all!

    Pam you really should make this!

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  12. This sounds healthy and delicious!

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