Shrimp and Avocado Salad With Crispy Tortillas

Shrimp and Avocado Salad With Crispy Tortillas
Christopher Baker
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Hands-On Time
20
minutes
Total Time
20
minutes
Serves 4

Ingredients

6
corn tortillas, sliced into strips
5
tablespoons
olive oil
kosher salt and black pepper
1 1/2
pounds
peeled and deveined large shrimp
1/2
teaspoon
ground cumin
2
tablespoons
fresh orange juice
2
tablespoons
fresh lime juice
2
romaine hearts, thinly sliced (about 5 cups)
1/4
small cabbage, thinly sliced (about 3 cups)
1
avocado, sliced
1/4
cup
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.
Dawn Perry
May 2011

Nutritional Information

  • Per Serving
  • Calories 588
  • 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
What does this mean? See Nutrition 101.

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