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Southwestern Shrimp Cocktail

Southwestern Shrimp Cocktail
  • Prep 10 min
  • Total 40 min
  • Ingredients 7
  • Servings 20
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.
Updated May 7, 2009
Make With
Make With
Old El Paso

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)

Steps

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

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

Nutrition Facts

Serving Size: 1 Serving (with Sassy Cocktail Sauce)
Calories
90
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
220mg
9%
Potassium
105mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
10g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
8%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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