Spicy Shrimp Salad – Gh_9407

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Servings: 4 Difficulty: Advanced
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Zesty shrimp tossed with crisp greens and crunchy tortilla strips
Spicy Shrimp Salad - Gh_9407 recipe image

This vibrant Spicy Shrimp Salad combines succulent, garlic-kissed shrimp with a refreshing mix of baby greens and fresh cilantro. The dish is dressed in a bright, tangy lemon-mustard vinaigrette that cuts through the richness of the fried tortilla strips. These crispy strips add a satisfying crunch and a subtle Mexican flair, making every bite texturally interesting. Perfect for a light yet satisfying lunch or a quick weeknight dinner, this salad comes together in under 30 minutes. It’s an excellent choice when you want something fresh, spicy, and visually appealing without spending hours in the kitchen. Serve it family-style or portion it out for individual plates, and enjoy the burst of flavors in every forkful.

Spicy Shrimp Salad - Gh_9407 recipe image
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Spicy Shrimp Salad – Gh_9407

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 109.0

Description

This vibrant Spicy Shrimp Salad combines succulent, garlic-kissed shrimp with a refreshing mix of baby greens and fresh cilantro. The dish is dressed in a bright, tangy lemon-mustard vinaigrette that cuts through the richness of the fried tortilla strips. These crispy strips add a satisfying crunch and a subtle Mexican flair, making every bite texturally interesting. Perfect for a light yet satisfying lunch or a quick weeknight dinner, this salad comes together in under 30 minutes. It&# 226;ÂÂs an excellent choice when you want something fresh, spicy, and visually appealing without spending hours in the kitchen. Serve it family-style or portion it out for individual plates, and enjoy the burst of flavors in every forkful.

Ingredients

Directions

  1. Cut tortillas into 1/4-inch wide strips.
  2. Heat 1/2 cup salad oil in a 12-inch nonstick skillet over medium-high heat until very hot.
  3. Fry tortilla strips in small batches until lightly browned and crisp.
  4. Remove tortilla strips to paper towels to drain excess oil.
  5. Shell and devein shrimp, leaving the tail on if desired, and rinse with cold water.
  6. In the same skillet, heat 1 tablespoon salad oil over medium-high heat.
  7. Add shrimp, minced garlic, ground red pepper, and 1/2 teaspoon salt.
  8. Cook shrimp, stirring occasionally, until opaque throughout.
  9. In a large bowl, whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt.
  10. Slowly beat in 3 tablespoons salad oil until the mixture thickens slightly.
  11. Add mixed baby greens and cilantro leaves to the dressing and toss to coat.
  12. Divide salad among 4 dinner plates.
  13. Top each serving with cooked shrimp and crispy tortilla strips.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 109.0kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 166.5mg7%
Total Carbohydrate 14.4g5%
Dietary Fiber 1.0g4%
Sugars 0.2g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best texture, ensure the oil is hot enough before frying the tortilla strips so they crisp up rather than absorbing too much oil.

You can substitute mixed baby greens with arugula, spinach, or a spring mix for different flavor profiles.

Adjust the amount of ground red pepper (cayenne) to control the spice level according to your preference.

Serve immediately to keep the tortilla strips crunchy. If making ahead, store the dressing, shrimp, and tortilla strips separately and assemble just before serving.

Keywords: shrimp, salad, spicy, tortilla strips, lemon, cilantro, garlic, mustard, greens, mexican, light dinner, quick recipe, cayenne, fresh, crunchy, vinaigrette
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