Food Recipes Shrimp and Avocado Salad With Crispy Tortillas 3.8 (58) 1 Review By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on June 2, 2016 Print Share Share Tweet Pin Email Photo: Christopher Baker Hands On Time: 20 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 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) 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. Print Nutrition Facts (per serving) 588 Calories 34g Fat 31g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.