Shrimp Salsa

Sheila M


I love shrimp... another great recipe and photo from Facebook. Enjoy!

★★★★★ 1 vote
No-Cook or Other


16 oz
cooked peeled shrimp, diced fine
vine ripe tomatoes, diced fine
6 Tbsp
red onion, finely diced
3 Tbsp
jalapenos, diced fine (more or less to taste)
2 Tbsp
minced cilantro
limes, juice of (or more to taste)
1/2 tsp
kosher salt


1Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes.
2Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed.
3Refrigerate and let the flavors combine at least an hour before serving.
4NOTE: The terms "reactive" and "nonreactive" are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all "reactive." Stainless steel, ceramic, glass and metal cookware with enamel coating are all "nonreactive."
5Could also add crab fresh or imitation.

About this Recipe

Course/Dish: Salsas, Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #shrimp, #Seafood, #Party, #BBQ, #crab