Rating: 4 stars
58 Ratings
  • 5 star values: 20
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 3
Dawn Perry

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

588 calories; fat 34g; saturated fat 5g; cholesterol 259mg; sodium 768mg; protein 44g; carbohydrates 31g; sugars 2g; fiber 8g; iron 8mg; calcium 182mg.
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