Southwestern Shrimp Cocktail

Cilantro and lime juice add tang to taco seasoning for the first of the dipping duos, while salsa sasses up cocktail sauce for the other. Serve both with large shrimp for a holiday hit.

  • prep time 10 min
  • total time 40 min
  • ingredients 7
  • servings 20

Ingredients

Shrimp

2
lb cooked deveined peeled large shrimp (total 41 to 50 shrimp), patted dry

Sassy Cocktail Sauce

1/4
cup Old El Paso™ Thick 'n Chunky salsa
1/4
cup cocktail sauce

Tangy Lime Sauce

1/2
cup mayonnaise
1/4
cup chopped fresh cilantro or parsley
1
to 2 tablespoons lime juice
1 1/2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 Arrange shrimp in wreath pattern.
  • 2 In separate small serving bowls, mix ingredients for both sauces. Serve shrimp with sauces.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (with Sassy Cocktail Sauce)
    Calories
    90
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    2g
    2%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    8%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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