Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


1 lb shelled and deveined medium shrimp2 romaine hearts, coarsely shredded2 cup cherry tomatoes, halved1 small seedless cucumber, diced½ cup coarsely chopped cilantro1 hass avocado, diced4 oz tortilla chips2 Tbsp reduced-fat sour cream2 Tbsp reduced-fat mayonnaise2 Tbsp fresh lime juice½ tsp finely grated lime zest salt freshly ground pepper


  1. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 minutes. Drain and chill the shrimp in the ice water, then drain again and pat dry. Transfer the shrimp to a large bowl. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips.
  2. In a small bowl, whisk the sour cream with the mayonnaise, lime juice and lime zest and season with salt and pepper. Pour the dressing over the salad and gently toss to coat. Serve right away.


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Tags: Appetizer, Snack, Shrimp, Mexican

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