Shrimp Tortilla Salad Recipe

Name: Shrimp Tortilla Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Shrimp, peeled and deveined; 2 Lemons, juiced (zest of one); 2 Romaine hearts, chopped; 1 pint Cherry tomatoes, halves; 12 English cucumber, diced; 1/2 cup Cilantro, roughly chopped; 8 ounces Blue tortilla chips, broken into pieces; 6 ounces Corn, fresh or canned (drained); 2 tablespoons Sour cream; 2 tablespoons Mayonnaise; Salt and pepper; Chili powder, to taste; Olive Oil

Servings: persons

1 pound Shrimp, peeled and deveined
2 Lemons, juiced (zest of one)
2 Romaine hearts, chopped
1 pint Cherry tomatoes, halves
12 English cucumber, diced
1/2 cup Cilantro, roughly chopped
8 ounces Blue tortilla chips, broken into pieces
6 ounces Corn, fresh or canned (drained)
2 tablespoons Sour cream
2 tablespoons Mayonnaise
Salt and pepper
Chili powder, to taste
Olive Oil

1
["Pat the shrimp dry. Season with salt and pepper and toss in the juice of one lemon. Set aside.", "Make the dressing by combining the sour cream, mayo, and juice and zest of one lime. Whisk to combine. Chill.", "In a large bowl, combine the following: Chopped romaine hearts, cherry tomatoes, cucumber, and cilantro. Toss to mix everything up.", "Heat a olive oil in a skillet over medium high. Cook the shrimp for about one minute per side, until cooked through. Do not overcrowd the pan, cook in batches if you need to.
2
Remove from pan.", "Turn the heat up to high. In the same skillet, add the corn in an even layer and cook until warmed. Season with a bit of chili powder. Remove the pan from the heat.", "Gently toss the salad in the dressing. Add the shrimp, corn, and tortilla chips and gently toss. Divide between bowls and enjoy!"]

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Shrimp, peeled and deveined, 2 Lemons, juiced (zest of one), 2 Romaine hearts, chopped, 1 pint Cherry tomatoes, halves, and more.

Yes, Shrimp Tortilla Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Tortilla Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions