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
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
-
Step1In large bowl, mix sour cream dip and salsa. Add lettuce, shrimp and 1/2 cup of the cheese; toss to coat well.
-
Step2Divide 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
1/2Tips from the
Pillsbury Kitchens
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