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Southwestern Shrimp Taco Salad

Southwestern dip and salsa toss playfully with shrimp in this taco salad with a twist.

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  • prep time 15 min
  • total time 15 min
  • ingredients 5
  • servings 4
 

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)

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
200mg
200%;
Sodium
850mg
850%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
35%;
Calcium
30%;
Iron
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 Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.