Shrimp and Avocado Salad with Crispy Tortillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 corn tortillas sliced into strips |
5 tablespoon(s) olive oil |
3/4 teaspoon(s) salt (divided) |
1/4 teaspoon(s) pepper |
1 1/2 pound(s) large shrimp peeled and deveined |
1/2 tablespoon(s) cumin ground |
2 tablespoon(s) orange juice fresh |
2 tablespoon(s) lime juice fresh |
5 cup(s) romaine hearts (about 2) thinly sliced |
3 cup(s) about 1/4 small cabbage thinly sliced |
1 avocado sliced |
1/4 cup(s) pepitas (hulled pumpkin seeds) roasted |
Directions:
1. Heat oven to 400 degrees. On a rimmed baking sheet, toss the tortilla strips with 1 tbl of the oil and 1/4 tsp salt. Spread in a single layer and bake,tossing once,until golden and crisp,7-10 mins.
2. Meanwhile, in a large bowl,toss the shrimp with the cumin and 1/4 tsp each salt and pepper. Heat 1 tbl of remaining oil in a large skillet over med-high heat. Cook the shrimp until golden and cooked through, 2-3 mins per side.
3. In a large bowl, combine the orange and lime juices with the remaining 3 tbls of oil, 1/2 tsp salt and 1/4 tsp 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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