Grilled tortilla and shrimp salad dish
QUICK & EASY

Grilled tortilla and shrimp salad

This healthy dish is super fresh and fun, like a Mexican fiesta in your mouth.

Colourful salad with shrimp in a bowl.

 

Developed by Emily Richards (PH Ec.) 

4 servings 
15 minutes (prep: 10 mins / cook: 5 mins)

3 (1849 ratings)
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Time required

15 minutes

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Carbohydrates

21 g/serving

Ingredients

  • 1 bag (454 g) frozen jumbo shrimp, thawed, peeled and deveined
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) canola oil
  • 1 clove garlic, minced
  • 4 small whole wheat or corn tortillas
  • 2 tbsp (25 mL) chopped fresh cilantro
  • 1 tbsp (15 mL) lemon juice
  • 5 cups (1.25 L) mixed spring greens
  • 2 tbsp (25 mL) sherry vinegar
  • Pinch fresh ground pepper
  • 1 cup (250 mL) halved grape tomatoes

 

  • Calories 228
  • Carbs 21 g
  • Sugar 2 g
  • Fibre 4 g

Look for large shrimp to put right on the grill, but if they are smaller simply use a grill basket.

Directions

  1. In a bowl, toss shrimp with paprika, oil and pepper. Place on oiled grill over medium high heat, turning once for about 4 minutes or until firm and pink. Remove to a clean bowl and toss with cilantro and lemon juice.
  2. Place tortillas on grill and toast on both sides. Place one on each dinner plate.
  3. In another bowl, toss greens with vinegar and pepper. Top each tortilla with greens and sprinkle with tomatoes. Top with grilled shrimp to serve.

Per serving (1 cup/250 mL)

  • Calories 228
  • Protein 24 g
  • Total fat 5 g
    • Saturated fat 1 g
    • Cholesterol 180 mg
  • Carbohydrates 21 g
    • Fibre 4 g
    • Sugars 2 g
    • Added sugars 0 g
  • Sodium 419 mg
  • Potassium 594 mg

© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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Cart2Table has been reviewed and approved by Registered Dietitian Caroline Leblanc and Certified Diabetes Educator Naomi Orzech.