Zesty Shrimp and Tortilla Strip Salad
This vibrant salad is a delightful combination of succulent shrimp, crispy tortilla strips, and fresh salad greens, all tossed in a flavorful homemade dressing. Combining crunchy, savory, and fresh elements, this salad is not just a visual treat but also a gratifying lunch or snack option. Ready in no time, it’s perfect for a quick yet impressive meal. With the perfect hint of spice and zest, this dish will become a household favorite, leaving you craving for more.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Large shrimp
1 (lb, peeled and deveined)
Taco seasoning
1 (envelope, divided)
Olive oil
1/2 + 3 (cup, plus tablespoons, divided)
Onion
1 (small, finely diced)
Cider vinegar or red wine vinegar
3 (tablespoons)
Red bell peppers
2 (tablespoons, finely diced)
Garlic cloves
6 (minced)
Ground coriander
1/2 (teaspoon)
Sugar
1/4 (teaspoon)
Corn tortillas
3 (6-inch, cut into 1/4 inch strips)
Salad greens
8 (ounce package, ready to eat)
Tomato
1 (medium, chopped)
Black beans
8 (ounce can, rinsed and drained)
Colby-Monterey Jack cheese
2 (cups, finely shredded)
Instructions
1
Prepare the Shrimp: Remove the tails from the shrimp. Place shrimp in a bowl and sprinkle with half of the taco seasoning. Set aside to marinate for a few minutes.
2
Prepare the Dressing: In a separate bowl, whisk together 1/2 cup of olive oil, finely diced onion, your choice of vinegar (preferably cider vinegar), finely diced red bell peppers, minced garlic, ground coriander, and sugar. Set aside to allow flavors to blend.
3
Fry Tortilla Strips: In a skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the tortilla strips and fry until crispy and golden. Remove and drain on paper towels. Sprinkle fried tortilla strips with the remaining taco seasoning while they're still hot.
4
Sauté the Shrimp: In the same skillet, add the marinated shrimp and sauté over medium heat until they turn pink, about 3-4 minutes. Be careful not to overcook.
5
Assemble the Salad: In a large bowl, combine ready-to-eat salad greens, chopped tomatoes, rinsed and drained black beans, sautéed shrimp, and crispy tortilla strips.
6
Dress and Serve: Drizzle the prepared dressing over the salad mixture. Sprinkle with finely shredded Colby-Monterey Jack cheese. Toss gently to combine and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Zesty Shrimp and Tortilla Strip Salad?
The main protein is one pound of large shrimp, which should be peeled and deveined.
How should the shrimp be prepared before cooking?
The tails should be removed, and the shrimp should be sprinkled with half of an envelope of taco seasoning and left to marinate.
What ingredients are in the homemade dressing?
The dressing consists of 1/2 cup olive oil, finely diced small onion, cider or red wine vinegar, finely diced red bell peppers, minced garlic, ground coriander, and sugar.
How do you make the crispy tortilla strips?
Cut three 6-inch corn tortillas into 1/4 inch strips and fry them in 3 tablespoons of olive oil until golden and crispy.
When do I season the tortilla strips?
Sprinkle the fried tortilla strips with the remaining taco seasoning while they are still hot after being removed from the skillet.
How long do I cook the shrimp?
Sauté the marinated shrimp over medium heat for about 3-4 minutes until they turn pink.
What kind of vinegar is recommended for this recipe?
The recipe recommends using either cider vinegar or red wine vinegar.
How many garlic cloves are used in the dressing?
The dressing requires 6 minced garlic cloves.
What type of cheese is sprinkled on the salad?
The salad is topped with 2 cups of finely shredded Colby-Monterey Jack cheese.
What size package of salad greens is needed?
You will need an 8-ounce package of ready-to-eat salad greens.
Are black beans included in this salad?
Yes, the recipe uses one 8-ounce can of black beans, which should be rinsed and drained.
How much ground coriander is in the dressing?
The dressing includes 1/2 teaspoon of ground coriander.
What kind of tortillas should I use?
The recipe calls for three 6-inch corn tortillas.
How much taco seasoning is required for the entire recipe?
One full envelope of taco seasoning is used, divided between the shrimp and the tortilla strips.
How much olive oil is used in total?
The total amount is 1/2 cup plus 3 tablespoons of olive oil.
Is there sugar in the dressing?
Yes, a small amount (1/4 teaspoon) of sugar is included in the dressing.
How should the red bell peppers be prepared?
The red bell peppers should be finely diced before being added to the dressing.
Should the shrimp be peeled before cooking?
Yes, the recipe specifies using peeled and deveined large shrimp with the tails removed.
How should the tomato be prepared?
Use one medium tomato and chop it before adding it to the salad assembly.
What is the recommended serving time?
The salad should be served immediately after tossing gently to combine the ingredients and dressing.
How do you avoid overcooking the shrimp?
Sauté them just until they turn pink, which typically takes only 3 to 4 minutes.
Can I use a different type of onion?
The recipe calls for a small finely diced onion, though the specific color (white, yellow, or red) is not restricted.
How many corn tortillas do I need?
You will need three 6-inch corn tortillas.
What is the flavor profile of the salad?
The salad is described as zesty, vibrant, and savory with a hint of spice and a variety of textures.
Is the dressing made in a skillet or a bowl?
The dressing is prepared in a separate bowl by whisking the ingredients together.
What is the first step of the recipe?
The first step is to remove the tails from the shrimp and marinate them in half of the taco seasoning.
Are the salad greens cooked?
No, the salad greens are used ready-to-eat and fresh.
Is ground coriander necessary?
Yes, 1/2 teaspoon of ground coriander is included to add depth to the dressing's flavor.
Should I drain the black beans?
Yes, the 8-ounce can of black beans should be both rinsed and drained.
How are the tortilla strips cut?
The 6-inch corn tortillas should be cut into strips approximately 1/4 inch wide.