Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it (or you could just leave it out).

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream and check for anti-caking ingredients in pre-shredded cheese, which may include wheat products.


"Texas: 32 electoral votes, another of the so-called big enchiladas or if not an enchilada at least a huge taco."
-Dan Rather, Newsman

The refrigerator light goes on...

Taco Salad is a great example of Mediterranean diet translated for the American kitchen. Corn tortillas (whole grains), shrimp (seafood), veggies, legumes and fruit (tomatoes) all together on a plate. The best part is that it super simple to make.

You can make your own tortilla chips or use crumbled crispy taco shells. Check the Nutrition Facts box and select tortilla chips without added fat and make sure that they are Trans Fat free.

If you don't have time to make the Tomatillo Salsa, look for a salsa that is lower in salt at the grocery store. Most of the major brands have about 150 mg of sodium in a 2 tablespoon serving. Looking for the smaller manufacturers can be rewarding, with less than 100 mg of sodium in the same serving.


Shrimp Taco Salad

Servings: 2 | Serving size: 1 large salad with 4 ounces shrimp

Cooking Time: 45 Minutes

This recipe can easily be multiplied. The cooked shrimp will keep well in the refrigerator for about 2 days.

Shrimp Taco Salad recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 1 large onion (diced)
  • 1/2 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. salt
  • 8 ounces shrimp (peeled and deveined)
  • 1/4 cup water or shrimp stock
  • 6 taco shells
  • 3 cups iceberg lettuce (sliced thin)
  • 1/2 cup canned no-salt black beans (rinsed and drained)
  • 1 large tomato (sliced into small wedges)
  • 1 green onion (sliced)
  • 1 ounce reduced fat Monterey jack cheese (shredded)
  • 2 Tbsp. reduced fat sour cream
  • 6 Tbsp. Tomatillo Salsa (optional)

Prepare the Tomatillo Salsa.

Place a large skillet over medium heat and add the olive oil.

Add the diced onion and cook, stirring frequently, until the onions begin to soften.

Add the shrimp, chili powder, cayenne pepper and salt.

Add the water and continue cooking for about 7 - 10 minutes over medium heat until the shrimp is cooked through.

Remove from the heat, let cool and then refrigerate.

While the shrimp is cooling slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.

When ready to assemble place the broken taco shells in the bottom of a large bowl.

Top with the lettuce and then the black beans.

Arrange the tomato wedges around the edges.

Top with the cooled shrimp and the green onion and shredded cheese over the top.

Spoon the sour cream and salsa on top and serve.

Nutrition Facts

Serving size: 1 large salad with 4 ounces shrimp

Servings: 2

Amount Per Serving

Calories 470 Calories from Fat 90
% Daily Value
Total Fat 10g 13%
  Saturated Fat 4g 20%
  Monounsaturated Fat 3.5g
  Trans Fat 0g
Cholesterol 200mg 66%
Sodium 300mg 13%
Total Carbohydrates 60g 22%
    Dietary Fiber 11g 40%
    Sugars 7g
Protein 38g
Vitamin A 10% Vitamin C 17%
Calcium 30% Iron 21%
Vitamin K 60mcg Potassium 1000mg