Ingredients for Mexican Spicy Shrimp Salald
- 1 tablespoon ancho chili powder
- 1 tablespoon light brown sugar
- 1 teaspoon chile de arbol, crushed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 pound shrimp, peeled & deveined
- salt & fresh ground black pepper, to taste
- 1 tablespoon olive oil
- 5 ounces fresh spinach
- 2 tablespoons smoked chile vinaigrette (Recipe #382073)
- 1/4 cup chopped fresh cilantro
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How to Make Mexican Spicy Shrimp Salald
- Preheat oven to 400°F (200°C).
- In a small bowl, combine 1 tablespoon ancho chili powder, 1 tablespoon light brown sugar, 1 teaspoon chile de arbol (crushed), 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground cumin. Set aside.
- In a medium bowl, place 1 pound of shrimp (peeled and deveined).
- Generously salt and pepper the shrimp.
- Sprinkle the spice mixture evenly over both sides of the shrimp.
- Place the shrimp on a baking sheet lined with parchment paper and drizzle with 1 tablespoon olive oil.
- Roast for 4-5 minutes, or until the shrimp is pink and cooked through. Do not overcook!
- In a large bowl, place 5 ounces of fresh spinach. Drizzle with 2 tablespoons of smoked chile vinaigrette (Recipe #382073) and season with salt and pepper to taste.
- Divide the seasoned spinach among 4 plates.
- Arrange 6 shrimp around each plate and drizzle with additional vinaigrette.
- Garnish with 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
8g
Carbs
2g
