Oh how I love this recipe. Ok, I love ANY type of salsa….from traditional and spicy to fruity and flavorful. This is one of those recipes that is just packed with so many layers of flavor! As long as you scrape all of the seeds from the jalapenos, it is not spicy. I usually have frozen shrimp on hand, so I make this a lot. Of course it’s a great appetizer, but it’s pretty good wrapped up in a tortilla or served atop a nice green salad too. If you serve it up as a traditional salsa, also consider using toasted baguette slices or sturdy pita chips for something different than tortilla chips.
- 1-1/2 cup tomatoes, seeded and diced (I love to combine red and yellow for this!)
- 1/2 cup fresh cilantro, chopped
- 1/3 cup fresh lime juice
- 1/3 cup extra virgin olive oil
- 1/4 cup red onion, diced
- 1 fresh jalapeño, seeded and minced
- 1-1/2 lb large cooked shrimp, peeled and deveined
- Salt and pepper, to taste
- Tortilla chips, for serving
- Combine the first six ingredients in a medium-size bowl. Let it sit at room temperature for about an hour.
- Meanwhile, cut the shrimp into bite-size pieces. Add the shrimp to the salsa mixture and season with salt and pepper.
- Chill the salsa for about an hour and then serve with tortilla chips.
This is delicious served up with my Sangria recipes. And for another tasty appetizer, be sure to check out my easy cheesy chili dip. Let me know if you try the shrimp salsa! I’d love your feedback in the comments below.
From my home to yours,