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Chipotle Shrimp Ceviche Salad

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By Betty Crocker Kitchens
Updated Feb 21, 2017
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Chipotle Shrimp Ceviche Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 13
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Ingredients

Dressing

  • 3/4 cup low-sodium vegetable juice
  • 2 tablespoons fresh lime juice
  • 1 chipotle chile in adobo sauce (from 7-oz can), chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper

Salad

  • 1 cup cherry tomatoes, cut in half
  • 1 cup coarsely chopped English (seedless) cucumber
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 4 cups torn romaine lettuce
  • 1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
  • 1/2 large avocado, thinly sliced
  • 16 baked tortilla chips

Instructions

  • Step 
    1
    In medium bowl, mix all dressing ingredients until well blended. Stir in tomatoes, cucumber, onion and cilantro.
  • Step 
    2
    On each of 4 salad plates, place 1 cup lettuce and about 1 cup vegetable mixture. Arrange shrimp, avocado and tortilla chips on top. Serve immediately.

Nutrition

220 Calories
6g Total Fat
22g Protein
19g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
180mg
60%
Sodium
1230mg
51%
Potassium
630mg
18%
Total Carbohydrate
19g
6%
Dietary Fiber
4g
19%
Sugars
5g
Protein
22g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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