Shrimp and Avocado Salad With Crispy Tortillas

Shrimp and Avocado Salad With Crispy Tortillas
Christopher Baker
To save even more time, used crushed tortilla chips instead of baking the tortilla strips yourself.

Get the recipe for Shrimp and Avocado Salad With Crispy Tortillas.
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Serves 4
preparation
20
minutes
cooking
20
minutes

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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