Gingery Shrimp Salad with Crispies

gingery shrimp salad with crispies
Photo: Paola + Murray
Total Time:
30 mins

Composing a great dinner salad is all about achieving the right balance of textures and flavors. Here, it's the juicy seared shrimp and crunchy tortilla strips that make this healthy entrée seem like a special occasion treat, even though it's quick and easy enough to make on a weeknight.


  • ¼ cup hot-pepper jelly

  • 1 tablespoon grated fresh ginger

  • 2 tablespoons distilled white vinegar

  • 4 tablespoons vegetable oil, divided, plus more for frying

  • Kosher salt and freshly ground pepper

  • 12 ounces large shrimp, peeled and deveined

  • 2 small (6-inch) flour tortillas, cut into 1-by-½-inch strips

  • 4 cups chopped romaine lettuce

  • 3 cups store-bought coleslaw mix

  • 1 cup frozen edamame, thawed and drained

  • 1 cup mixed fresh herb leaves, such as mint and cilantro


  1. In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss.

  2. Heat 1/2 inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips.

  3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing. Top with shrimp and tortilla strips; serve.

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