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Prep Time
25 mins
Total Time
35 mins

Ingredients

2
diced vine ripe red tomatoes
500
4
shredded green leaf lettuce
1000
1
Cooked Small Pacific White Shrimp Peeled, Deveined, Tail On, defrosted
340
1/2
finely diced red onion
125
3
finely chopped fresh cilantro
45
1
fresh lime juice
15
1
First Cold Pressed Extra Virgin 100% Olive Oil
15
1/2
freshly ground black pepper
3
1 1/2
guacamole
375
1 1/2
Medium Roadhouse Salsa
375
2
Light Sour Cream
500
2
Finely Shredded Pizza Cheese Blend
500
1/2
fresh finely sliced chives
125
2
Multigrain Tortilla Chips
480

Method

Step 1
Prepare the lettuce and tomatoes as needed. Wash and dry the shrimp, remove their tails, chop them up and mix them in a bowl with the diced red onion, cilantro, lime juice, olive oil and black pepper, set aside. Measure out remaining ingredients.
Step 2
You can layer your dip any way you like, but here is what I did: Place half of the lettuce in a tall clear serving vessel, top with half of the diced tomatoes, half of the shredded cheese and half of the sour cream. Sprinkle with half of the chives, cover with all of the shrimp mixture and then the salsa. Cover with the remaining lettuce and tomatoes, then all of the guacamole, the last of the cheese and finish it of with the remaining sour cream and fresh chives.
Step 3
Cover and refrigerate until needed.
Step 4
Serve with the tortilla chips and enjoy!

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Nutritional Facts Per Serving

Calories:
150
Fat:
6 g
Saturated Fat:
2 g
Carbs:
14 g
Fibre:
1 g
Cholesterol:
45 mg
Protein:
9 g
Sodium:
400 mg
Potassium:
137