Shrimp salad

shrimp salad

Shrimp salad

Shrimp salad

Course shrimp
Servings 8


  • pounds Portico Classic Mexican Street Corn Breaded Shrimp
  • 8 cups Imperial Fresh romaine lettuce, chopped
  • 2 cups Imperial Fresh grape tomatoes, halved
  • 1 cup fresh corn kernels
  • 1 cup Imperial Fresh sliced radishes, thinly sliced
  • 2 Imperial Fresh avocados, peeled, pitted and sliced
  • 2 teaspoons Tajín® seasoning

Chipotle Ranch

  • cups Sysco Imperial ranch dressing
  • ¼ cup chipotle peppers in adobo
  • 1 tablespoon Sysco Natural lime juice


  • Chipotle Ranch: Purée all ingredients in a blender. Makes about 1½ cups


To serve, deep-fry a portion of Mexican Street Corn Breaded Shrimp at 350°F until golden brown and opaque throughout, about 4 minutes. Serve a portion of romaine topped with Mexican Street Corn Breaded Shrimp and tomatoes, corn, radishes,
avocados and Tajín® seasoning; serve with a side of chipotle ranch.
Keyword basics cooking recipes, Shrimp salad, the edge
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