Recipe courtesy of Food Network Kitchen
Mexican Caesar Salad with Shrimp
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Toast the pepitas in a medium dry skillet over medium-high heat, stirring occasionally, 3 minutes. Transfer to a small bowl; set aside.

Heat 1/4 inch of vegetable oil in the skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden, about 2 minutes. Transfer to a paper towel¿lined plate; season with salt and pepper. Let cool, then break each strip in half.

Make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, the lime juice and garlic in a food processor; pulse until smooth, adding 1 to 2 tablespoons water if needed to loosen. Season with salt and pepper.

Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro and half of the tortilla strips. Season with salt and pepper and toss to coat. Top each serving of salad with the remaining tortilla strips and more cheese.

Photograph by Ryan Dausch

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Ham Salad

Recipe courtesy of Food Network Kitchen

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Easy Mexican Chocolate Souffle

Recipe courtesy of Marcela Valladolid

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking