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5-Ingredient Spicy Grilled Shrimp and Avocado Salad

COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(49)
5-Ingredient Spicy Grilled Shrimp and Avocado Salad
Grace Parisi / TODAY
COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(49)

Ingredients

  • 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
  • Chef notes

    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.

    Preparation

    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.