Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! —Marie Bason, Bend, Oregon
Originally published as Mexican Shrimp Salad in Healthy Cooking June/July 2008, p19
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|Serving Size: 1 (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 89 (38%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 174.3mg||54 %|
|Sodium 556.9mg||19 %|
|Potassium 415.9mg||11 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.2g|
|Protein 24.3g||35 %|
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Calories per serving: 237
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