Mexican Caesar Salad with Shrimp

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/3 cup salted pepitas (green pumpkin seeds)
  • 3 tablespoons vegetable oil, plus more for frying
  • 2 8 -inch flour tortillas, cut into 1/4-inch strips
  • Kosher salt and freshly ground pepper
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup grated Cotija cheese (about 2 ounces), plus more for topping
  • 1/2 cup fresh cilantro
  • Juice of 1 lime
  • 1 clove garlic
  • 2 romaine lettuce hearts, roughly chopped (about 10 cups)
  • 1/2 cup pickled jalapenos with vegetables, drained and chopped
  • 20 cooked medium shrimp (about 12 ounces)
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

  • Per serving: Calories 470; Fat 34 g (Saturated 11 g); Cholesterol 122 mg; Sodium 905 mg; Carbohydrate 23 g; Fiber 3 g; Sugars 4 g; Protein 19 g


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Caesar Pasta Salad

    Recipe courtesy of Sandra Lee