Shrimp and Avocado Salad With Crispy Tortillas

Christopher Baker

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Serves 4| Hands-On Time: 20m | Total Time: 20m

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

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.
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.
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.

By Dawn Perry, June 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 588

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

What does this mean? See Nutrition 101.

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Quick Tip

Too tired to cook? Use crushed tortilla chips instead of baking the tortillas, and swap in pre-cooked shrimp for raw (put the cumin in the dressing instead of on the shrimp).