Gulf Shrimp Salad With Spicy Jalapeno Sauce

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Servings: 4 Difficulty: Intermediate
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A vibrant, fresh salad featuring succulent shrimp tossed in a zesty, spicy jalapeno vinaigrette.
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This Gulf Shrimp Salad is the perfect balance of fresh, spicy, and savory. Succulent large shrimp are quickly sautéed to retain their tender texture, then rested atop a crisp bed of mixed greens, radicchio, and Belgian endive. The star of the dish is the homemade Chinois vinaigrette, infused with fresh jalapeños for a gentle kick that brightens every bite. ItâÂÂs an elegant yet effortless meal that feels light enough for a warm evening but substantial enough to satisfy. Ideal for weeknight dinners or as a refreshing starter for summer gatherings, this salad brings together simple, high-quality ingredients for a dish that is both healthy and deeply flavorful.

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Gulf Shrimp Salad With Spicy Jalapeno Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 96.5

Description

This Gulf Shrimp Salad is the perfect balance of fresh, spicy, and savory. Succulent large shrimp are quickly saut&# 195;©ed to retain their tender texture, then rested atop a crisp bed of mixed greens, radicchio, and Belgian endive. The star of the dish is the homemade Chinois vinaigrette, infused with fresh jalapeños for a gentle kick that brightens every bite. It’s an elegant yet effortless meal that feels light enough for a warm evening but substantial enough to satisfy. Ideal for weeknight dinners or as a refreshing starter for summer gatherings, this salad brings together simple, high-quality ingredients for a dish that is both healthy and deeply flavorful.

Ingredients

Directions

  1. Peel and devein the large shrimp, leaving tails on if desired, then pat dry with paper towels.
  2. Prepare the Chinois vinaigrette by whisking together oil, vinegar, minced jalapeño, and seasonings until emulsified.
  3. Heat peanut oil in a large skillet over medium-high heat.
  4. Season shrimp with salt and freshly ground pepper, then sear in the hot skillet for 1-2 minutes per side until pink and opaque.
  5. Remove shrimp from heat and let cool slightly.
  6. Arrange radicchio leaves and assorted greens on a serving platter or individual plates.
  7. Top the greens with Belgian endive leaves and garlic chive stems.
  8. Place the cooked shrimp over the greens.
  9. Garnish with a fine julienne of assorted peppers for color and crunch.
  10. Drizzle the spicy jalapeno vinaigrette over the salad just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 96.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 355.3mg15%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, salad, jalapeno, spicy, seafood, gulf, greens, radicchio, endive, vinaigrette, light, summer, dinner, fresh, healthy
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