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- 44.37 ml dried ancho chile powder (adjust to taste)
- 14.79 ml brown sugar
- 4.92 ml arbol chile, powder (adjust to taste)
- 1.23 ml ground cinnamon
- 1.23 ml ground cumin
- 24 large shrimp, shelled and deveined
- salt & freshly ground black pepper
- 44.37 ml olive oil
- 226.79 g spinach, washed and dried
- 177.44 ml smoked chile vinaigrette (See Smoked Chile Vinaigrette)
- chopped cilantro leaf
- 1Preheat oven to 400 degrees F.
- 2In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside.
- 3In a medium size bowl, place the shrimp.
- 4Generously salt and pepper the shrimp; then, sprinkle with the spice mixture on both sides.
- 5Place the shrimp on a baking sheet and drizzle with oil.
- 6Roast for 4 to 5 minutes, or until just cooked through.
- 7Place the spinach in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
- 8Divide the seasoned spinach among 4 plates.
- 9Place 6 shrimp around each plate and drizzle with more of the vinaigrette. Garnish with chopped cilantro.
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Nutritional Facts for Mexican Spicy Shrimp Salald
Serving Size: 1 (112 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 166.7
- Calories from Fat 105
- Total Fat 11.6 g
- Saturated Fat 1.7 g
- Cholesterol 64.3 mg
- Sodium 177.4 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 3.2 g
- Sugars 3.9 g
- Protein 9.2 g
The following items or measurements are not included: