Shrimp and Avocado Salad With Crispy Tortillas

Real Simple June 2011 Hands-On Time: 20m Total Time: 20m
Photo by Michael C.
Adapted from realsimple.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 6

    corn tortillas, sliced into strips

  • 5

    tablespoons olive oil

  • kosher salt and black pepper

  • 1 1/2

    pounds peeled and deveined large shrimp

  • 1/2

    teaspoon ground cumin

  • 2

    tablespoons fresh orange juice

  • 2

    tablespoons fresh lime juice

  • 2

    romaine hearts, thinly sliced (about 5 cups)

  • 1/4

    small cabbage, thinly sliced (about 3 cups)

  • 1

    avocado, sliced

  • 1/4

    cup roasted pepitas (hulled pumpkin seeds)

Directions

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.

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