Chipotle Shrimp and Salad

Chipotle Shrimp and Salad

July 4, 2025

This Chipotle Shrimp and Salad is light and delicious! When Spring turns to Summer my mind wonders about crunchy, fresh veggies and new ways to flavor protein.

Don’t get me wrong, grilled chicken is a common go-to in the Summer months (because the grill is my BFF for batch cooking) but seafood options help me change the pace.

Shrimp is not something I use often – might have something to do with living in Kansas – but one thing I love is how quickly it cooks.

For this recipe, I pulled out the kicky flavor of chipotle pepper in adobo sauce.

My friend from Texas ROARED with laughter when I told her about this new gourmet ingredient I tried “chipotle pepper in adobee sauce.” Again…Kansas. 

Other awesome ingredients featured in this Chipotle Shrimp & Salad recipe include cilantro, garlic, red wine vinegar, and avocado.

Crunchy veggies and creamy avocado softens the chipotle adobee.

Chipotle Shrimp and Salad Recipe

Recipe by: Steph Wagner (Bariatric Food Coach)
Servings: 6
Prep Time: 10 mins; Cook Time: 15 mins; Total Time: 25 mins

Ingredients

  • 1/2 cup red wine vinegar
  • 2 tbsp olive oil
  • 1/2 cup cilantro chopped
  • 2 cloves garlic
  • 1 chipotle pepper in adobo sauce
  • 1.5 lbs shrimp raw, peeled, deveined, thawed
  • 1 head romaine lettuce choppped
  • 1 red bell pepper diced
  • 1/2 avocado sliced or diced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions

  1. If you have a hand blender - add 1/4 cup vinegar, 1 tbsp oil, cilantro, garlic, and chipotle pepper to a small bowl and blend. Otherwise, add to a blender or food processor. Reserve 2 tbsp of the mixture.
  2. Add the remaining mixture to a large bowl and add thawed shrimp. Toss well to coat.
  3. To the reserved mixture add the other 1 tbsp olive oil and 1 tbsp red wine vinegar. Whisk and season with 1/4 each salt and pepper.
  4. Combine chopped romaine, bell pepper, and avocado. Toss with the dressing from the previous step.
  5. Heat a large skillet to medium heat. Add shrimp and cook about 4 minutes per side, until opaque throughout. Add cooked shrimp to tossed salad.

Nutritional Info (Serving size is for 3 oz of shrimp and 1 cup of salad)

Calories 179; Carbohydrates 8 grams; Fat 9 grams; Protein 17 grams

Check out more from Steph of Bariatric Food Coach on ObesityHelp!

Chipotle Shrimp and Salad
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ABOUT THE AUTHOR

Steph Wagner MS, RDN has worked as a dietitian and food coach to bariatric patients since 2009. She is the co-founder Bariatricfoodcoach.com with her husband Kevin, a web developer. Together they've built an extensive, user-friendly website and community for post-op patients. Steph also has a published cookbook “Best Fork Forward: Everyday Dinners After Weight-Loss Surgery.” Read more articles by Steph!
Recipe Disclaimer: Nutrition information is an estimate and may vary based on the specific brands and ingredient amounts used. If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only and is not a substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions or concerns.