Directions:
- Boil shrimp just until pink.
- Drain and set aside.
- Bottom Layer- Mix all ingredients and spread in shallow serving dish.
- I use a round one with a flat bottom and shallow sides.
- Second layer- Spread chili sauce over bottom layer.
- Third Layer- Press cucumber between paper towels to remove all excess moisture.
- Sprinkle cucumbers and onions over Chili sauce layer.
- Fourth layer- sprinkle shrimp over veggies.
- Finally, sprinkle cheese and jalapeno peppers on top.
- Cover with plastic wrap and chill.
- Serve with crackers and a spreading knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.89 Kcal (544 kJ) | ||
| Calories from fat | 38.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 7% | |
|---|---|---|---|
| Cholesterol | 42.85mg | 14% | |
| Sodium | 512.25mg | 21% | |
| Potassium | 137.98mg | 3% | |
| Total Carbs | 24.64g | 8% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 9.37g | 19% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 96mg | 10% | |
| Amount Per 100 g | |||
| Calories | 141.43 Kcal (592 kJ) | ||
| Calories from fat | 42.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 46.66mg | 14% | |
| Sodium | 557.78mg | 21% | |
| Potassium | 150.24mg | 3% | |
| Total Carbs | 26.83g | 8% | |
| Sugars | 1.75g | 6% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 10.2g | 19% | |
| Vitamin C | 4.1mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 104.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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