Shrimp Mole Salad

Here’s a perfect entrée for your Valentine table. Chocolate and Shrimp? Yes! Unsweetened chocolate is used in cuisines around the world – today’s recipe uses Mexico as its inspiration for its zesty bold flavors. When using Chocolate for savory recipes, it’s important to use UNSWEETENED CHOCOLATE, and think subtlety. Just a little bit of chocolate goes a long way!

This salad is not only gorgeous, but full of nutrition, too! Cilantro is cited as being an effective toxic metal cleaner for your body. This herb is powerful because it binds to metals and loosens them from the tissue. The bright flavors and colors of the peppers, purple cabbage and carrots bring an array of phytochemicals to the dish which all help support a healthy immune system.

Luscious Mole Shrimp Salad

1 TB Hot Sauce

1/2 Tsp Ancho Chili Powder

½ Tsp Unsweetened Cocoa Powder

½ Tsp Turmeric

1/2 Tsp Cumin

2 TB Lime Juice

1 TB Lime Zest


½ Tsp Sea Salt

1 LB Large (10 – 16) Shrimp, peeled and deveined

2 Cups Shredded Napa Cabbage

1 Cup Shredded Carrots

1 Cup Shredded Red Cabbage

1 Cup Prepared Tomatillo Salsa (Frontera brand has no added ingredients – that we don’t like)

1 Avocado in Slices

1 Red Pepper, Cut in Strips

1 Jalapeno, cut in thin rings (if desired)

½ Cup Chopped Cilantro

Step One Whisk the hot sauce, chili powder, cocoa, turmeric, cumin, lime juice, evoo and sea salt together. Place the shrimp in a plastic bag and then drizzle the mixture on the shrimp. Massage the bag so the shrimp is all coated and then set aside for 30 minutes.

Step Two Remove the shrimp from the bag and discard any remaining marinade. Grill the shrimp, (on a grill pan or cast iron skillet) until cooked through – about 2 minutes. Toss the napa, carrots and red cabbage together and place on a platter. Top with the shrimp and slices of avocado and peppers. Drizzle with the salsa and sprinkle the cilantro over the top.

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