Best Summer Spicy Shrimp Salad In Tortilla Cupsbowls Recipes

TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS

Steps:

• Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

GARLICKY SHRIMP IN CRISPY TORTILLA CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Warm each tortilla on both sides in a dry skillet over medium heat, about 30 seconds per side. Spray the tortillas with cooking spray. Make a single tear from the edge to the center (like a bicycle spoke) in each tortilla. Nestle the tortillas into muffin cups, overlapping the torn edges so the tortillas fit into the cups.
• Bake until the edges are crisp and golden brown, about 12 minutes. Carefully lift out the tortilla cups and invert them so they are resting, bottom up, on the muffin pan. Continue to bake until the bottoms are crisp, about 8 minutes more.
• Heat the oil in a large skillet over medium heat. Add the scallions, bell peppers and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to medium high and add the shrimp and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove from the heat and stir in the lime juice and cilantro.
• Spoon the shrimp mixture into the tortilla cups and serve.

SPICY SHRIMP SALSA

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.