Shrimp and Avocado Salad With Crispy Tortillas

Shrimp and avocado salad with crispy tortillas served on a white plate.
Photo: Christopher Baker
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • 6 corn tortillas, sliced into strips

  • 5 tablespoons olive oil

  • kosher salt and black pepper

  • 1 ½ pounds peeled and deveined large shrimp

  • ½ teaspoon ground cumin

  • 2 tablespoons fresh orange juice

  • 2 tablespoons fresh lime juice

  • 2 romaine hearts, thinly sliced (about 5 cups)

  • ¼ small cabbage, thinly sliced (about 3 cups)

  • 1 avocado, sliced

  • ¼ cup roasted pepitas (hulled pumpkin seeds)


  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.

Nutrition Facts (per serving)

588 Calories
34g Fat
31g Carbs
44g Protein
Nutrition Facts
Calories 588
% Daily Value *
Total Fat 34g 44%
Saturated Fat 5g 25%
Cholesterol 259mg 86%
Sodium 768mg 33%
Total Carbohydrate 31g 11%
Total Sugars 2g
Protein 44g
Calcium 182mg 14%
Iron 8mg 44%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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