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Southwestern Shrimp Taco Salad

(1)
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  • 15 min prep time
  • 15 min total time
  • 5 ingredients
  • 4 servings
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Southwestern dip and salsa toss playfully with shrimp in this taco salad with a twist.

Ingredients

1/2
cup southwestern sour cream dip (from 15.5-oz container)
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1
bag (10 oz) romaine and leaf lettuce
12
oz cooked deveined shelled medium shrimp, tail shells removed
1
cup shredded Mexican cheese blend (4 oz)

Steps

  • 1 In large bowl, mix sour cream dip and salsa. Add lettuce, shrimp and 1/2 cup of the cheese; toss to coat well.
  • 2 Divide salad evenly onto serving plates. Sprinkle with remaining 1/2 cup cheese.
  • 1 In large bowl, mix sour cream dip and salsa. Add lettuce, shrimp and 1/2 cup of the cheese; toss to coat well.
  • 2 Divide salad evenly onto serving plates. Sprinkle with remaining 1/2 cup cheese.

Expert Tips

To peel shrimp, open shell; peel shell away from body of shrimp.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
200mg
67%
Sodium
850mg
35%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
6%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
35%
35%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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