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Shrimp Tostada Salad with Limeade Chillers

This colorful tostada salad piles taco-seasoned shrimp, sweet peppers, corn, black olives, crisp lettuce, and creamy cilantro-avocado dressing under a crunchy tortilla-cheddar topping. Add an icy, creamy limeade chiller on the side, because apparently this meal had no interest in being boring.
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Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 12 ounces frozen limeade concentrate
  • 2 cups cold water
  • 14 ounces sweetened condensed milk
  • 3 cups tortilla chips
  • 1 ½ cups shredded extra-sharp cheddar cheese
  • 2 tablespoons olive oil
  • 2 cups sliced mini sweet pepper rings
  • 1 ½ cups thinly sliced red onion
  • 2 cups fresh corn kernels
  • ½ cup sliced black olives
  • 16 ounces raw peeled shrimp
  • 2 tablespoons taco seasoning
  • 8 cups shredded lettuce
  • ½ cup chopped fresh cilantro
  • 1 cup cilantro-avocado dressing
  • 4 cups ice

Instructions

  • Make the Limeade Chillers: Add the frozen limeade concentrate to a pitcher. Pour in the cold water and sweetened condensed milk, then whisk until smooth and fully combined. Refrigerate while preparing the salad.
  • Prepare the Tostada Topping: Add the tortilla chips and shredded extra-sharp cheddar cheese to a food processor. Pulse until the mixture forms coarse crumbs.
  • Bake the Topping: Line a baking sheet with aluminum foil and spread the tortilla-chip and cheese mixture into a thin, even layer. Bake at 375°F for about 8 to 10 minutes, until the cheese is melted and the mixture forms a crisp sheet. Remove from the oven and let cool.
  • Heat the Skillet: Add the olive oil to a large skillet and heat over medium-high heat.
  • Cook the Peppers: Add the sliced mini sweet peppers and cook for about 2 minutes, stirring occasionally.
  • Add the Red Onion: Stir in the sliced red onion and cook for another 2 to 3 minutes, until the vegetables begin to soften.
  • Add the Corn: Stir in the fresh corn kernels and cook for about 1 minute.
  • Add the Olives: Add the sliced black olives and stir to combine. Cook for about 1 minute.
  • Season the Shrimp: Place the raw shrimp in a medium mixing bowl. Sprinkle with the taco seasoning and toss until the shrimp are evenly coated.
  • Cook the Shrimp: Add the seasoned shrimp to the skillet with the vegetables. Cook over medium-high heat for about 4 to 5 minutes, stirring occasionally, until the shrimp are opaque and cooked through.
  • Prepare the Salad: Place the shredded lettuce and chopped cilantro in a large mixing bowl.
  • Dress the Salad: Pour the cilantro-avocado dressing over the lettuce and cilantro. Toss with tongs until everything is evenly coated.
  • Prepare the Chillers: Divide the ice among four drinking glasses. Pour the chilled limeade mixture over the ice.
  • Break the Tostada Topping: Once cooled enough to handle, break the baked tortilla-cheddar sheet into rough, crispy pieces.
  • Assemble the Salad: Transfer the dressed lettuce to a serving platter. Spoon the warm shrimp and vegetable mixture over the lettuce.
  • Finish and Serve: Scatter the crispy tortilla-cheddar pieces over the salad just before serving. Serve immediately with the limeade chillers.