QUICK & EASY
Grilled tortilla and shrimp salad
This healthy dish is super fresh and fun, like a Mexican fiesta in your mouth.
Developed by Emily Richards (PH Ec.)
4 servings
15 minutes (prep: 10 mins / cook: 5 mins)
Time required
15 minutes
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
- 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.
- Place tortillas on grill and toast on both sides. Place one on each dinner plate.
- 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.
