Grilled Tortilla and Shrimp Salad

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

Recipe overview

Grilled Tortilla and Shrimp Salad
Developed by Emily Richards (PH Ec.)
4 servings
15 minutes
(prep: 10 mins / cook: 5 mins)
  • Calories  228
  • Carbs  21 g
  • Sugar  2 g
  • Fibre  4 g
Clock

Time Required
15 mins

Carbohydrate grain

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

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

4 servings
15 minutes
(prep: 10 mins / cook: 5 mins)
  • Calories 228
  • Carbs 21 g
  • Sugar 2 g
  • Fibre 4 g

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.

Nutritional Info

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
    • Total sugars  2 g
    • Added sugars  0 g
  • Sodium  419 mg
  • Potassium  594 mg

© 2019 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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