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Shrimp Tostada Salad
Recipes
Shrimp Tostada Salad
6 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 medium red onion, thinly sliced
  • 2 ears fresh corn
  • 2 oz tortilla chips (2 cups)
  • 4 oz shredded extra-sharp cheddar cheese
  • 3 tablespoons olive oil
  • 1 (8-oz) bag mini sweet pepper rings
  • ¼ cup sliced black olives, drained
  • 1 ½ lb medium peeled/deveined shrimp, tails off
  • 2 tablespoons taco seasoning
  • 2 tablespoons fresh cilantro, coarsely chopped
  • 4 cups shredded lettuce
  • ½ cup cilantro avocado yogurt dressing

Prep

    • Preheat oven to 350°F. Line baking sheet with foil.
    • Slice onion. Remove corn husks and silks; slice kernels off cobs (about 2 cups).

Steps

    1. Place chips and cheese in food processor bowl; process until finely chopped. Spread mixture evenly in thin layer on baking sheet; bake 10–12 minutes or until golden and crispy.
    2. Preheat large sauté pan on medium-high 1–2 minutes. Place oil in pan, then add peppers and onions; cook 3–4 minutes, stirring occasionally, or until vegetables begin to brown. Add corn and olives; cook 2–3 more minutes or until corn is tender. Meanwhile, coat shrimp with taco seasoning (wash hands).
    3. Stir shrimp into onion mixture; cook 4–5 more minutes and until shrimp turn pink and opaque. Transfer shrimp to large serving platter.
    4. Chop cilantro. Place lettuce in medium bowl; toss with cilantro and dressing until coated. Place salad over shrimp. Crumble chip and cheese mixture; sprinkle over salad. Serve.

Amount per ⅙ recipe serving: Calories 390, Total Fat 21g, Sat Fat 6g, Trans Fat 0g, Chol 195mg, Sodium 810mg, Total Carb 21g, Fiber 2g, Sugars 5g, Protein 27g, Calc 20%, Vitamin A 50%, Vitamin C 110%, Iron 25%