By: Chef Laura BonicelliÂ
Chipotle Shrimp with Minty Bitter Greens begins with a sweet, smokey, spicy butter. Make extra; it’s fabulous on bread. Buy your ingredients at your favorite Farmers Market!Â
About Chipotle Shrimp with Minty Bitter Greens
 Chipotle Shrimp with Minty Bitter Greens is one of those dishes that goes together in minutes but tastes like you put much more time and effort into it. I credit the chipotle pepper. A long-time staple in my kitchen, chipotle peppers in adobo sauce are one of those ingredients that makes everything you add it to better. They are a mess to deal with, especially if you want to cut the heat down by removing the seeds, but worth the time you have to spend cleaning up after them. A 7-ounce can will have 6 to 8 peppers. Since most recipes call for 1 or 2, I store the remainder in my freezer, so I always have them handy.
Chipotle Shrimp with Minty Bitter Greens needs all ingredients ready to go because it’s a quick recipe. Radicchio is quite bitter. Rice is a great background to offset the bitterness and round the dish out. If bitter greens aren’t your thing, substitute spinach, but keep the mint. It adds freshness and a surprise flavor.
The only place you could go wrong with Chipotle Shrimp with Minty Bitter Greens is overcooking the shrimp, making it tough. The shrimp finishes when it turns pink and opaque. Two minutes on each side is usually the right amount of time but make your judgment visually. The greens cook very quickly, so don’t worry about keeping the shrimp warm.
I hope you add this dish to your weeknight recipe arsenal and love making it!
I hope you love this recipe!Â
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Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Chipotle Shrimp with Minty Bitter Greens
Ingredients
Chipotle Butter
- 1/4 cup unsalted butter -- room temperature
- 1 chipotle pepper in adobo sauce -- minced
- 1 tablespoon honey
- 1/2 teaspoon Kosher salt
Shrimp and Greens
- 1 1/2 pounds raw shrimp -- peeled and deveined
- Kosher salt and freshly ground black pepper
- 8 ounces arugula
- 1 small head radicchio or escarole -- coarsely chopped
- 1/2 cup mint leaves
- 1/2 cup Italian parsley leaves
- Kosher salt and freshly ground black pepper
Instructions
- =====Chipotle Butter=====
- 1/4 cup unsalted butter -- room temperature
- 1 chipotle pepper in adobo sauce -- minced
- 1 tablespoon honey
- 1/2 teaspoon Kosher salt
- =====Shrimp and Greens=====
- 1 1/2 pounds raw shrimp -- peeled and deveined
- Kosher salt and freshly ground black pepper
- 8 ounces arugula
- 1 small head radicchio or escarole -- coarsely chopped
- 1/2 cup mint leaves
- 1/2 cup Italian parsley leaves
- Kosher salt and freshly ground black pepper
- To make the chipotle butter, stir the unsalted butter, pepper, honey, and salt together in a small bowl.
- In a large, heavy skillet, melt 1 tablespoon of the chipotle butter. Season the shrimp with salt and pepper. Add the shrimp and cook over medium-high heat for 2 minutes. Flip the shrimp over and cook another 2 minutes, until cooked through and opaque. Remove the shrimp to a plate.
- Using the same skillet, melt the remaining chipotle butter. Add the arugula, radicchio, and herbs. Cook, tossing with tongs, until the greens wilt, 1 to 2 minutes. Taste and season with salt and pepper.
- To serve out of the skillet, return the shrimp to the pan, and arrange on top of the greens. Alternatively, place the greens on top of polenta or rice on a serving dish. Arrange the shrimp on top.
Nutrition
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