Shrimp & Avocado Salad With Crispy Tortillas
Recipe: #24004
June 08, 2016
Categories: Salads, Main Dish Salad, Fish/Seafood Salad, Shrimp, Cabbage, Lettuce, Mexican, Mothers Day Picnic, Oven Bake, No Eggs, Non-Dairy, more
"Another easy and delightful summer salad from Real Simple."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, choose large shrimp that are peeled and deveined.
- When selecting the avocado, make sure it is ripe and has a slight give when gently pressed.
- Instead of shrimp, use cubed chicken for a heartier meal. The benefit of this substitution is that it provides a more filling meal for those who may need more sustenance.
- Instead of pepitas, use sunflower seeds for a nuttier flavor. The benefit of this substitution is that it adds a nutty flavor to the salad, which can help to enhance the overall taste.
Mexican-Style Shrimp Salad Replace the cumin with 1 teaspoon of chili powder and add 1/2 cup of diced tomatoes to the salad. Replace the pepitas with 1/4 cup of crumbled cotija cheese.
Grilled Corn with Cilantro and Lime: This dish is the perfect accompaniment to the Shrimp & Avocado Salad With Crispy Tortillas. The sweetness of the grilled corn complements the flavors of the salad, and the freshness of the cilantro and lime add a zesty finish.
Grilled Fish Tacos With Mango Salsa: This light and flavorful dish is a great accompaniment to the Shrimp & Avocado Salad With Crispy Tortillas. The grilled fish provides a satisfying protein, while the mango salsa adds a sweet and tangy flavor that complements the flavors of the salad. The tacos are a great way to add a bit of crunch and texture to the meal.
FAQ
Q: How long should I bake the tortilla strips?
A: Bake the tortilla strips in a single layer on a rimmed baking sheet in a 400°F oven for 7 to 10 minutes, tossing once, until golden and crisp.
Q: How do I store leftover tortilla strips?
A: Store leftover tortilla strips in an airtight container at room temperature for up to 4 days.
0 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: Shrimp is a popular dish among celebrities, with stars like Taylor Swift, Blake Lively, and Kim Kardashian being known to enjoy it.
Fun Fact 2: Avocados have been enjoyed in Central and South America since as early as 500 BC, and were a favorite of the Aztec and Mayan civilizations.