WHY IT’S LIGHT Using light mayonnaise (and a bit of water) in the dressing considerably reduces the calories and fat. Lime juice and chili powder contribute unexpected flavor notes while still keeping the whole thing light.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Place tortillas on a baking sheet. Dividing evenly, brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
Step 2
Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until opaque throughout and lightly browned, turning once, 3 to 4 minutes.
Step 3
Meanwhile, in a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and 1 tablespoon water, adding more water as needed to reach desired consistency. Season with salt and pepper.
Step 4
In a large bowl, toss lettuce with dressing. Divide among four plates, and top each with shrimp and broken tortillas. Serve with more Parmesan.
lighter topping
Step 5
Here’s another calorie saver: The salad is topped with baked corn tortillas, broken into pieces, instead of the usual buttery croutons.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 282
Step 8
Fat: 12.6g (1.8g Saturated Fat)
Step 9
Protein: 23.6g
Step 10
Carbohydrates: 18.6g
Step 11
Fiber: 4.3g
