Mexican Shrimp Salad Board
This Mexican Shrimp Salad Board recipe is made with cooked shrimp, lettuce, tomatoes, pico de gallo, guacamole, corn, olives, and tortilla chips for a fresh and easy dish that’s perfect for summer entertaining, lunch, or dinner.
Ingredients
- 2 pounds small cooked shrimp, defrosted, patted dry
- 1 pound spring mix lettuce or iceberg
- 3 Roma tomatoes, cut in quarters
- 1 8 oz container pico de gallo
- 1 8 oz container ranch dressing, or sour cream
- 1 8 oz container guacamole
- 1 15 ounce can corn, drained
- 1 15 ounce can black olives, drained
- 1 small Red onion, sliced thinly
- 1 Green pepper, sliced thinly
- 1 bag blue corn chips
- 1 bag corn chips
- Habanero peppers or jalapeno to garnish
- Favorite hot sauce and additional dressing, optional
- 2 cups Mexican cheese, shredded (optional)
Equipment
- A big board
Instructions
- On a giant prepared board, in the center add a bowl of pico de gallo. Around the bowl, arrange the green pepper slices.
- Next, arrange the shrimp (defrosted, patted dry) in a circle around the peppers. TIP: You can defrost the day before and drain so it's ready for serving.
- Around the shrimp lay the quartered tomatoes. In 5 small bowls, fill with corn, olives, ranch dressing, sliced red onion, and guacamole. Place on the board, outside of the tomatoes.
- Next, layer around the outside of the board the chips (you can lay them down by alternating colors, blue, yellow, blue, yellow, etc:)
- Lastly, fill in the missing areas with chopped lettuce. Garnish with habanero peppers and serve!
Nutrition Facts
Calories: 370kcal, Carbohydrates: 34g, Protein: 20g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 143mg, Sodium: 910mg, Potassium: 382mg, Fiber: 3g, Sugar: 3g, Vitamin A: 740IU, Vitamin C: 18mg, Calcium: 148mg, Iron: 1mg