Chipotle Chopped Salad
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Directions
Ingredients
For the fried shrimp:
- 1/3 cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper, ground
- 2 large eggs
- 1-1 ½ cups plain breadcrumbs
- 1 pound small raw shrimp, peeled and deveined
- Vegetable Oil for frying
For the salad:
- 6-8 cups chopped romaine lettuce
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, chopped
- 1 cup sliced black olives
- 1 cup red onion, diced
- 1 cup corn
- 1 cup jalapeno-jack cheese, cubed
- 1 cup tortilla strips
- 1 avocado, pit removed and sliced
- Chipotle Ranch Dressing
- Fresh cilantro, chopped, for garnish
Directions
- Combine the flour, salt, pepper and cayenne pepper in a small bowl. In a separate bowl, crack the eggs and whisk until frothy. In a third bowl, place the breadcrumbs.
- Gently toss the shrimp in flour mixture and tap to remove extra. Dip the flour coated shrimp into the eggs and then into breadcrumbs, ensuring they are well coated.
- Fill a large, heavy pan (or you can use an electric deep fryer) with enough oil for the shrimp to be fully submerged without touching the bottom of the pan. Heat over medium-high heat until the oil temperature reaches 350-375°F. Fry the shrimp in small batches to ensure they do not touch and that the oil temperature does not drop too low. Fry until shrimp are golden brown on all sides, flipping over as needed. Remove and place on a drying rack to allow extra oil to drip off while still remaining crisp.
- Assemble the salads in 4 bowls – each with 1.5-2 cups lettuce, ¼ cup each of black beans, cherry tomatoes, olives, onion, corn, cheese, tortilla strips and ¼ of the avocado. Divide shrimp amongst the salads and top with desired amount of Chipotle Ranch Dressing and fresh cilantro.
