University of Illinois Extension
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Shrimp Taco Salad
Total : 30 min Prep : 20 min


  • ½ cup salsa
  • 3 tablespoons chopped fresh cilantro
  • 1 ½ cups chopped tomatoes (2 medium)
  • 1 sweet yellow or green pepper, cored, seeded and cut into ½-inch cubes
  • 1 16-ounce can black beans, drained and rinsed
  • 1 pound cooked shrimp, peeled and deveined
  • 2 cups shredded iceberg lettuce
  • 2 cups tortillas chips, crushed to about 1/2 –inch pieces


  1. Stir salsa, cilantro, tomato, pepper, beans and shrimp together.
  2. Stir tortilla chips into shrimp mixture. Spoon shrimp mixture over ½ cup lettuce.
Exchange: 4 very lean meat, 4 starch
Carbohydrate Units: 4
Nutrition Facts
Servings per Recipe:
4 3-cup servings
 Amount Per Serving
 Calories 408      Calories from Fat 45
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: