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Southwestern Shrimp Taco Salad

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Pillsbury Kitchens
Updated May 7, 2009
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Southwestern dip and salsa toss playfully with shrimp in this taco salad with a twist.

Southwestern Shrimp Taco Salad

  • Prep Time 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 4
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Ingredients

  • 1/2 cup southwestern sour cream dip (from 15.5-oz container)
  • 1/2 cup thick & 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)

Instructions

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

Nutrition

270 Calories
15g Total Fat
26g Protein
8g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
200mg
67%
Sodium
850mg
35%
Potassium
440mg
13%
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.

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