Shrimp Salsa

Amy Gagliardi

By
@chefgagliardi

This recipe came from a friend’s wife over 20 years ago. She was one mean chica and this is the best thing that came outta that woman (but ya didn’t hear that from me)… This is so easy – chop a little, open a few cans, refrigerate overnight or a few hours. Voila! Wishing you all a blessed, happy and healthy New Year! Enjoy!


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

28 oz
can of petite diced tomatoes drained
4
green onions sliced (white and green parts)
half of 4 oz. can of diced jalapenos with some of the liquid
16 oz
salad shrimp (2 8 oz. bags)
chopped fresh cilantro

Directions Step-By-Step

1
Mix all ingredients. Refrigerate for a few hours or overnight. Serve with tortilla chips (I like Scoops the best).

About this Recipe

Course/Dish: Salsas, Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Quick & Easy