Shrimp And Avocado Salad With Crispy Tortillas Recipe

Recipe By Slurrp

This shrimp and avocado salad with crispy tortillas is a refreshing and satisfying dish. The combination of succulent shrimp, creamy avocado, and crunchy tortillas creates a perfect balance of flavors and textures. The salad is dressed with a zesty lime vinaigrette that adds a tangy and citrusy kick. It's a light and healthy option for a quick lunch or dinner, and it's also great for entertaining guests. Serve it as a main course or as a side dish alongside grilled meats or fish.

4.8
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20minstotal
20m.total
Shrimp And Avocado Salad With Crispy Tortillas
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Ingredients for Shrimp And Avocado Salad With Crispy Tortillas Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/2 Avocados, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.06 cup Red Onion, Thinly Sliced
  • 0.06 cup Fresh Cilantro, Chopped
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste
  • 1 Small Corn Tortillas
  • 1/4 tablespoon Olive Oil
  • As required Salt To Taste

Directions: Shrimp And Avocado Salad With Crispy Tortillas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Cut the tortillas into thin strips and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 10 minutes, or until crispy and golden brown.
  • STEP 3.In a large bowl, combine the shrimp, avocado, cherry tomatoes, red onion, and cilantro.
  • STEP 4.In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
  • STEP 5.Pour the dressing over the shrimp and avocado mixture and toss gently to coat.
  • STEP 6.Divide the salad into individual serving bowls or plates.
  • STEP 7.Top each serving with the crispy tortilla strips.
  • STEP 8.Serve immediately and enjoy!

Cooking Tips

  • Make sure to use fresh and high-quality shrimp for the best flavor.
  • You can add some diced cucumber or bell peppers for extra crunch and freshness.
  • If you prefer a spicier salad, add some chopped jalapenos or a pinch of cayenne pepper to the dressing.
  • To make the salad ahead of time, prepare all the ingredients and store them separately. Toss the salad and add the dressing just before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the tortilla strips may lose their crispiness.

Storage and Serving

  • This shrimp and avocado salad is best served fresh and immediately after assembling.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To serve the leftovers, you can refresh the salad by adding some fresh avocado and a squeeze of lime juice.
  • You can also use the leftover salad as a filling for tacos or wraps for a quick and delicious meal.
Nutrition
value
582
calories per serving
39 g Fat37 g Protein21 g Carbs2 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    37g
  • Carbs
    21g
  • Fiber
    2g

MacroNutrients

  • Carbs
    21g
  • Protein
    37g
  • Fiber
    2g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    133mg
  • Iron
    3mg
  • Vitamin A
    103mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    13mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    < 1mg
  • Phosphorus
    383mg
  • Selenium
    71mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp