Angry Shrimp Chopped Salad
- Total: 20 minutes
- Prep: 15 minutes
- Cook: 5 minutes
- Yield: 4 Servings
Angry Shrimp Ingredients
Shrimp Mixture
- 12–15 small or medium-shelled and deveined shrimp chopped into small bite-size pieces*
- 1 habanero chili finely chopped (do not discard your seeds; you need them for the spice)
- 2 serrano chilis finely chopped (do not discard your seeds; you need them for the spice)
- 2-3 cloves of garlic, finely chopped
- 8-10 stalks of asparagus chopped on the diagonal (as per the video below) if you want to be fancy**
*(If you wish to chop them into bite-size pieces, then save 3–5 Shrimp and leave them whole for presentation; see photo at the top.)
**or substitute with broccoli and cut into florets or small pieces.
Raw shrimp, asparagus, garlic cloves, habanero chile -serrano chiles and lime wedges
Marinade
- 2 T of olive oil (depending on the amount and size of shrimp)
- 1-2 limes quartered (I use 1 lime for the marinade and 1 quarter for the LAST squeeze on top of the salad)
- Sea salt to taste (while cooking, not before)
- Ground pepper
- 1 tsp. apple cider vinegar (optional)
Raw shrimp, chiles, garlic, and chopped asparagus in olive oil and freshly squeezed lime juice
Assembling the marinade mixture
Once you have chopped all the chiles, garlic, asparagus, and shrimp (see photo above), transfer them to a bowl.
Mix it up, then add your olive oil and lime mixture. Do not add salt now, as this will take out all the moisture from the shrimp.
Once you have added the olive oil and lime, mix it up once again to get everything covered with chiles and the oil mixture.
Let it sit until you assemble the rest of the salad or just until you are ready to cook.
OR cover with plastic wrap and store this in the fridge overnight to infuse the flavors even more, and then do the rest of the salad the next day.
Celery, radishes, purple cabbage, carrots, cucumbers, and tomatoes
Ingredients for Chopped Salad*
For the salad
- Romaine lettuce 8–10 large leaves torn into pieces **
- 2 large sticks of celery sliced on the diagonal
- 1 large carrot, half sliced on diagonal or half shredded for the top of the salad
- 1/4 head of small purple cabbage, shredded
- 1 whole bola tomato diced (any type is fine)
- 1/4 cucumber, chopped or diced
For the dressing
- 1 T olive oil
- 1 tsp. apple cider vinegar (or your preference, except balsamic, as it would overpower the dish)
- 1/4 of the lime you did not use for the marinade (do not use this UNTIL the whole salad is assembled)
- Sea salt and pepper to taste
Tear or chop your preferred lettuce, and slice, and dice your veggies; you can assemble it now or do it while the shrimp are cooking. But wait to dress it just before adding the shrimp mixture.
*You can use whatever veggies you prefer; just try to have a variety for color and crunch!
**use any type of lettuce you like or try spinach or Swiss chard
Undressed chopped veggie salad before the angry shrimp portion is added
Angry Shrimp cooking and salad preparation
Use a small to medium frying pan (cast iron is my preference) and set your stovetop to medium-high heat. Make sure the pan is hot before putting the shrimp in; they should sizzle when you drop them in. You should not need to add oil, as there is enough in the marinade.
Once the shrimp are in the pan, add sea salt and pepper to taste. Stir a few times to make sure the shrimp has an even cooking time of about 3–4 minutes, or until you can see the shrimp is cooked through.
There should not be much or any liquid left in the pan; if there is a little, don’t be afraid to use that for more heat, but not too much, as it may wilt the lettuce.
While the shrimp is cooking, you can either assemble your salad and add your salad dressing or cook the shrimp, let it sit and cool a little, and then assemble your salad.
Once your salad is assembled and dressed, top it off with your Angry Shrimp. Now you can squeeze the last quarter of lime on top of your Angry Shrimp Chopped Salad!
*Whether you are entertaining or eating this yourself if the shrimp mixture is hot, add it to the salad just before serving.
Get a fork and go for it!
Buen Provecho!
I really enjoyed sharing this recipe with you, and I hope you enjoyed it too. Let me know how your results were, or if you have questions, please feel free to ask me.
Check out my demo video below the photo if you want to see how I make one of my favorite dishes!
Sandra 🌈
Angry Shrimp Chopped Salad, Ready to Eat!
https://youtu.be/mAKmus2ifxI
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