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Easy dinner recipes: Honey chipotle shrimp salad

Looking for an easy dinner recipe? Try this honey chipotle shrimp salad

When the weather heats up, sometimes there's nothing better than a simple salad for dinner.

Here's a recipe for the honey chipotle shrimp salad from the restaurant at the Getty Center to try for dinner tonight. A simple salad of baby greens, red onion, beans, sweet pepper and avocado is tossed with a tangy honey chipotle dressing. It's topped with hot sauteed shrimp and a drizzle of cool cilantro lime cream. 

HONEY CHIPOTLE SHRIMP SALAD

Total time: 40 minutes | Serves: 2

Cilantro lime cream:

1/2 cup sour cream

2 tablespoons lime juice

1 bunch cilantro, leaves only, chopped (about ¿¿ cup)

Salt and pepper

In a small bowl, whisk together the sour cream, lime juice and cilantro. Season to taste with salt and pepper. This makes a generous one-half-cup of cream, more than is needed for the remainder of the recipe; the cream will keep up to 5 days, covered and refrigerated.

Honey chipotle dressing:

1 teaspoon whole-grain mustard

1 teaspoon Dijon mustard

3 egg yolks

1/4 cup lemon juice

2 cups grapeseed oil

2 teaspoons ground chipotle pepper, or to taste

1/4 cup honey, or to taste

1 bunch cilantro, leaves only, chopped (about ¿¿ cup)

Salt and pepper

In the bowl of a food processor, combine the whole-grain and Dijon mustards along with the egg yolks and lemon juice, pulsing to combine. With the processor running, drizzle in the oil to form a mayonnaise. Stir in the chipotle peppers, honey and chopped cilantro to taste. This makes 3 cups of dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, about 1 week.

Shrimp: 

1 tablespoon olive oil

12 (16 to 20 count) fresh tiger shrimp, peeled and deveined

2 cloves garlic, chopped

1/2 teaspoon chopped parsley

1/2 teaspoon chopped dill

1/2 teaspoon chopped chives

Salt and pepper

Heat a saute pan over medium-high heat until hot. Add the olive oil, then the shrimp, garlic, parsley, dill and chives, and saute just until the shrimp are lightly pink and opaque, being careful not to overcook. Season to taste with salt and pepper. Set aside.

Salad:

3 cups baby greens

1/2 avocado, sliced

1/4 cup cooked flageolet beans

1/4 cup shaved red onion

1 bunch cilantro leaves

1/4 cup sliced roasted sweet peppers

Prepared shrimp

Prepared honey chipotle dressing

Prepared cilantro lime cream

In a large bowl, toss together the greens, avocado, beans, red onion, cilantro leaves, peppers and shrimp. Add enough dressing to lightly coat the salad, tossing to combine. Plate the salad, drizzling with the cilantro lime cream or serving the cream on the side.

Each serving: Calories 515; Protein 11 grams; Carbohydrates 19 grams; Fiber 7 grams; Fat 46 grams; Saturated fat 7 grams; Cholesterol 110 mg; Sugar 7 grams; Sodium 427 mgFound a problem? Let us know at cookbook@latimes.com

Want more easy dinner recipes? Follow me on Twitter @Jenn_Harris_

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