Acapulco Shrimp Salad

Quick Info

Lunch, Dinner Seafood 15-30 min 6


Acapulco Shrimp Salad


Try this recipe for an Acapulco-style shrimp salad.


  • 1 lb. of shrimp, deveined, cooked and peeled
  • 1/4 cup diced yellow pepper
  • 1/2 cup sliced green onion
  • 1 cup frozen tiny peas, defrosted
  • 8-oz. Heluva Good!® Monterey Jack with Jalapeno Cheese, cubed
  • 1 cup cucumber, peeled, seeded and diced
  • 2 cups juice-packed pineapple, drained and cubed
  • 12-oz. cherry tomatoes, halved
  • 1 12-oz. container Heluva Good!® Ranch Dip
  • salt and pepper to taste
  • lettuce or salad savoy leaves


Combine first five ingredients in a large bowl. (Prepare ahead if desired; cover and refrigerate.) Before serving, add cucumber, pineapple, and cherry tomatoes. Add Heluva Good!® Ranch Dip and stir well. Season with salt and pepper to taste. Serve on individual plates covered with lettuce.

Serving suggestion: Serve with hot dinner rolls or bread sticks.

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