Tortilla Shrimp Salad

Tortilla Shrimp Salad Recipe - A Delicious Mexican Dish

Region / culture: Mexico | Servings: 6

Introduction

Tortilla Shrimp Salad is a delicious and refreshing dish that combines the flavors of shrimp, bell peppers, and a tangy dressing all served in a crispy tortilla bowl. This recipe is perfect for a light and satisfying meal.

History

Tortilla Shrimp Salad is a modern twist on traditional shrimp salad recipes. The use of tortilla bowls adds a fun and unique element to the dish, making it a popular choice for those looking for a creative and flavorful salad option.

Ingredients

6 Mission Light or fat Free flour tortillas
0.25 cup regular or low sodium chicken broth
0.25 cup rice wine vinegar
1 tbsp olive oil
1 tbsp sugar
1 tsp dry mustard
2 cloves garlic, minced
1.5 lb (680 g) cooked shrimp, peeled
6 cup Packaged Salad Mix
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
0.25 cup snipped chives

How to prepare

To make the dressing, combine the broth, vinegar, olive oil, sugar, mustard, and garlic in a small saucepan and bring to a boil.
Remove from heat and keep warm.
To make the tortilla bowls, place each tortilla into a 7-inch metal or glass ovenproof bowl.
Bake at 400°F (204°C) for 10 minutes or until crisp.
To assemble, combine the shrimp, bell peppers, and half of the greens in a large bowl.
Pour the warm dressing over the salad and toss.
Place 1 cup of the salad mixture into the tortilla bowls and sprinkle with chives.
Place the remaining greens on a serving plate.

Variations

Swap out the shrimp for grilled chicken or tofu for a different protein option.
Add avocado slices or cherry tomatoes for extra flavor and texture.
Use a different type of dressing, such as a citrus vinaigrette or creamy ranch.

Cooking Tips & Tricks

Make sure to cook the tortilla bowls until they are crispy to ensure they hold up well when filled with the salad mixture.

- Be sure to toss the salad with the dressing just before serving to keep the greens fresh and crisp.

- Feel free to customize the salad with your favorite vegetables or additional toppings for added flavor.

Serving Suggestions

Serve the Tortilla Shrimp Salad as a main dish for lunch or dinner. Pair it with a side of fresh fruit or a light soup for a complete meal.

Cooking Techniques

Baking, boiling, sautéing

Ingredient Substitutions

Use corn tortillas instead of flour tortillas for a gluten-free option.

- Substitute apple cider vinegar for rice wine vinegar if needed.

- Use honey or maple syrup instead of sugar for a natural sweetener.

Make Ahead Tips

Prepare the dressing and cook the shrimp ahead of time to save time when assembling the salad. Store the components separately in the refrigerator until ready to serve.

Presentation Ideas

Serve the Tortilla Shrimp Salad in the crispy tortilla bowls for a visually appealing presentation. Garnish with additional chives or a sprinkle of paprika for added color.

Pairing Recommendations

Pair the Tortilla Shrimp Salad with a crisp white wine or a refreshing iced tea for a perfect summer meal. For a heartier option, serve with a side of crusty bread or garlic bread.

Storage and Reheating Instructions

Store any leftover Tortilla Shrimp Salad in an airtight container in the refrigerator for up to 2 days. To reheat, remove the salad from the tortilla bowls and warm in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

Contains shellfish (shrimp) and wheat (tortillas).

Summary

Tortilla Shrimp Salad is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins along with essential vitamins and minerals.

Summary

Tortilla Shrimp Salad is a flavorful and satisfying dish that is perfect for a light and refreshing meal. With a mix of shrimp, bell peppers, and a tangy dressing all served in a crispy tortilla bowl, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Tortilla Shrimp Salad. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, and I always loved learning new recipes from her.

As soon as I walked into her kitchen, I was greeted by the mouthwatering aroma of sizzling shrimp and fresh vegetables. I could tell that something delicious was in the making. Maria smiled and handed me a glass of iced tea before revealing her latest creation – Tortilla Shrimp Salad.

She explained that she learned the recipe from her grandmother, who had passed it down through the generations. The dish was a family favorite, perfect for summer gatherings and picnics. I was intrigued and eager to learn how to make it myself.

Maria guided me through the recipe, explaining each step in detail. The first step was to marinate the shrimp in a zesty mix of lime juice, garlic, and chili powder. While the shrimp was soaking up all the flavorful goodness, we prepared the rest of the ingredients.

We thinly sliced fresh tomatoes, crisp bell peppers, and creamy avocado. We chopped up some fresh cilantro and thinly sliced red onions for an extra kick of flavor. Maria then showed me how to make homemade tortilla strips by cutting corn tortillas into thin strips and frying them until crispy.

As we assembled the salad, Maria emphasized the importance of layering the ingredients to ensure that each bite was bursting with flavor. We started with a bed of crisp lettuce, followed by the marinated shrimp, colorful vegetables, and crunchy tortilla strips. To finish it off, we drizzled a tangy dressing made of lime juice, olive oil, and a hint of honey.

The final result was a stunning masterpiece of colors and textures, a true feast for the senses. I couldn't wait to dig in and savor every bite. The flavors danced on my taste buds – the tangy shrimp, the crunchy tortilla strips, the creamy avocado, and the fresh vegetables all came together in perfect harmony.

As I savored each mouthful, I couldn't help but feel grateful for the opportunity to learn this recipe from Maria. It was more than just a dish – it was a piece of her family's history, a tradition passed down from generation to generation. I knew that I would treasure this recipe and share it with my own loved ones for years to come.

Since that day, Tortilla Shrimp Salad has become a staple in my kitchen. I love making it for family gatherings, potlucks, and summer barbecues. Each time I prepare it, I think of Maria and the special bond we share through our love of cooking.

As I sit down to enjoy a bowl of Tortilla Shrimp Salad, I am reminded of the power of food to bring people together, to create lasting memories, and to nourish not only our bodies but also our souls. I am grateful for the recipes that have been passed down to me, and I look forward to continuing the tradition by sharing them with future generations. Cooking is more than just a skill – it is a way to connect with others, to create joy and love, one delicious dish at a time.