Shrimp & Avocado Salad With Crispy Tortillas

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Another easy and delightful summer salad from Real Simple."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (528 g)
  • Calories 475
  • Total Fat - 25.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 214.2 mg
  • Sodium - 2918.7 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 10.5 g
  • Sugars - 7.2 g
  • Protein - 26.9 g
  • Calcium - 247.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 60.4 mg
  • Thiamin - 0.1 mg

Step 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.

Step 2

Meanwhile, in a large bowl, toss the shrimp with the cumin and ¼ teaspoon each salt and pepper.

Step 3

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.

Step 4

In a large bowl, combine the orange and lime juices with the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 5

Add the romaine, cabbage, avocado, and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas.

Tips & Variations


No special items needed.

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