Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined
- 2 large ripe avocados, diced
- 1 head romaine lettuce or 4 cups mixed baby greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder (or minced chipotle in adobo)
- 2 tablespoons lime juice (plus wedges for serving)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/2 cup canned black beans or corn for extra fiber
Instructions
- In a medium mixing bowl, toss the cleaned shrimp with one tablespoon of olive oil, the chipotle powder, garlic powder, salt, and pepper. Squeeze half a lime over the mixture and stir until every shrimp is evenly coated. Let the shrimp sit for about 5 to 10 minutes at room temperature. This brief marination allows the smoky heat of the chipotle to penetrate the seafood deeply.
- Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Once the pan is shimmering, add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn opaque and pink with a slight char on the edges. Avoid overcrowding the pan to ensure the shrimp sear rather than steam. Remove from heat immediately to prevent the shrimp from becoming rubbery.
- Lay a generous bed of greens in a large serving bowl or divide among four individual plates. Arrange the cherry tomatoes, red onion, and black beans (if using) over the greens. Top with the warm chipotle shrimp and the freshly diced avocado. Drizzle with extra lime juice and a sprinkle of chopped cilantro. Toss gently right before serving to keep the avocado pieces intact and the greens crisp.
- Cook Time: 25 minutes