Southwestern Shrimp Taco Salad

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

  • 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)
  • 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.
  • 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.
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