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Spicy Shrimp and Tortilla Ensalada Stack


12" Pressed
12" Pressed
Spicy Shrimp and Tortilla Ensalada Stack

Scale Your Recipe

Original Recipe Serves 2
Prep Time 10 min
Cooking Time 30 min


1 each  12" Heat Pressed Flour Tortilla (10430)  
1 Tbsp. All Purpose Flour   
1 Tbsp. Water   
12 oz. vol. Baby Field Greens   
3 oz. vol. Pink Grapefruit Segments   
3 oz. vol. Fresh Avocado , diced   
2 oz. vol. Red Onions , diced   
1 1/2 oz. vol. Goat Cheese , crumbled   
2 1/2 oz. wt. Blackened Shrimp   
2 oz. vol. Southwest Spiced Blood Orange Vinaigrette , see related recipe   


1.) Whisk flour and water together to make food glue. Set aside.+

2.) Place 12” Flour Tortilla on cutting board. Dock tortilla to prevent excess air pockets. Cut 1” off of left and right sides.

3.) Cut remaining tortilla into 2 equal 3” strips.

4.) Brush both sides of tortillas with olive oil. Brush ends of tortillas with food glue and wrap into a cylinder.

5.) Place in popover pans or extra large muffin pans to secure shape and place in 350F convection oven for 15-25 minutes or until toasted throughout. Remove from oven and cool.

6.) Toss mixed greens, grapefruit, avocado, onion and goat cheese together in mixing bowl. Toss salad with 1 oz. of dressing.

7.) Stuff tortilla cylinder with salad, letting excess salad sit in center of the plate.

8.) Garnish plate with blackened shrimp and remaining vinaigrette.

9.) Serve immediately.

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