Shrimp and Avocado Salad With Crispy Tortillas

shrimp-avacado-tortillas
Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 588 calories
    • Fat 34 g
    • Sat Fat 5 g
    • Cholesterol 259 mg
    • Sodium 768 mg
    • Protein 44 g
    • Carbohydrate 31 g
    • Sugar 2 g
    • Fiber 8 g
    • Iron 8 mg
    • Calcium 182 mg

Ingredients

  1. Check 6 corn tortillas, sliced into strips
  2. Check 5tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1 1/2pounds peeled and deveined large shrimp
  5. Check 1/2teaspoon ground cumin
  6. Check 2tablespoons fresh orange juice
  7. Check 2tablespoons fresh lime juice
  8. Check 2 romaine hearts, thinly sliced (about 5 cups)
  9. Check 1/4 small cabbage, thinly sliced (about 3 cups)
  10. Check 1 avocado, sliced
  11. Check 1/4cup roasted pepitas (hulled pumpkin seeds)

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 7 to 10 minutes.
  2. Meanwhile, in a large bowl, toss the shrimp with the cumin and ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Cook the shrimp until golden and cooked through, 2 to 3 minutes per side.
  3. In a large bowl, combine the orange and lime juices with the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the romaine, cabbage, avocado, and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas.