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.

　　

Ingredients

serves 4

　　4 corn tortillas (5-inch)

　　2 teaspoons vegetable oil, such as safflower

　　1 1/2 teaspoons chili powder

　　Coarse salt and ground pepper

　　3/4 pound medium shrimp, peeled and deveined

　　1/3 cup light mayonnaise

　　2 tablespoons fresh lime juice

　　2 tablespoons grated Parmesan cheese, plus more for serving

　　4 anchovy fillets, rinsed and minced

　　1 to 2 tablespoons water

　　1 large head romaine lettuce (1 1/2 pounds), torn into pieces

　　

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

　　Everyday Food: Light