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.

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  • 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Arrange shrimp in wreath pattern.
  • 2 In separate small serving bowls, mix ingredients for both sauces. Serve shrimp with sauces.
  • 1 Arrange shrimp in wreath pattern.
  • 2 In separate small serving bowls, mix ingredients for both sauces. Serve shrimp with sauces.

EXPERT TIPS

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Expert Tips

We've used shrimp with the tail shells, but you can also use shrimp with the tails on if you prefer.

Nutritional information

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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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