5-Ingredient Spicy Grilled Shrimp and Avocado Salad
5-Ingredient Spicy Grilled Shrimp and Avocado Salad
Grace Parisi / TODAY
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5.0 (3 rated)
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Canned chipotle chiles in adobo not only add heat, they add a subtle smokiness to this quick-as-lightening shrimp salad. Serve it slightly warm or chilled.


    • 1 tablespoon extra-virgin olive oil, plus more for the grill
    • 8 ounces cleaned and deveined medium shrimp
    • 1 chipotle in adobo, minced (canned)
    • Kosher salt
    • 1 Persian cucumber, thinly sliced
    • 1/4 cup mayonnaise
    • 1 firm but ripe Hass avocado, cubed


1. Heat a grill pan or cast-iron skillet and rub lightly with oil. In a medium bowl, combine the shrimp, chipotle, ½ teaspoon salt and the oil. Grill the shrimp over high heat, turning once, until charred and curled, 3 to 4 minutes. 

2. Transfer to a cutting board and let cool slightly. Coarsely chop and transfer to a bowl; add the cucumber and mayonnaise. Gently fold in the avocado and serve with flat breads or salad greens.

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.