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Southwestern Shrimp Cocktail

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  • Prep 10 min
  • Total 40 min
  • Ingredients 7
  • Servings 20
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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.
By Pillsbury Kitchens
Updated May 7, 2009
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Ingredients

Shrimp

  • 2 lb cooked deveined peeled large shrimp (total 41 to 50 shrimp), patted dry

Sassy Cocktail Sauce

  • 1/4 cup thick & 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 from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
Make With
Old El Paso

Steps

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

Tips from the Pillsbury Kitchens

  • tip 1
    We've used shrimp with the tail shells, but you can also use shrimp with the tails on if you prefer.

Nutrition Information

90 Calories, 5g Total Fat, 10g Protein, 2g Total Carbohydrate, 1g Sugars

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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