Real Recipes From Real Home Cooks ®

shrimp & corn salsa

Recipe by
Teresa G.
Here, KY

This recipe evolved from my basic corn and tomato salsa recipe. I added shrimp and Louisiana seafood seasoning to it, and...WOW! Is it ever GOOD! I guarantee it will disappear in no time!

yield serving(s)
prep time 30 Min
cook time 5 Min
method Stove Top

Ingredients For shrimp & corn salsa

  • 1 Tbsp
    oil (canola, veg etc...)
  • 1 1/2 c
    fresh corn kernels (about 5 - 6 ears)
  • 1 c
    chopped sweet onion
  • 1/2 c
    chopped red, yellow or orange bell pepper
  • 1
    jalapeno pepper, finely minced
  • 3/4 tsp
    garlic, finely minced
  • 1/4 c
    lime juice
  • 1 c
    peeled chopped tomato (about 2 medium large)
  • 1 tsp
    louisiana brand seafood seasoning (or your fave seafood seasoning blend)
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
  • 1 c
    tiny cooked & peeled salad shrimp, thawed & drained
  • 1/2 to 1 Tbsp
    fresh minced parsley, cilantro or basil (or a combo)

How To Make shrimp & corn salsa

  • 1
    Gather and prep ingredients.
  • 2
    Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
  • 3
    Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
  • 4
    Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
  • Bag of frozen salad shrimp.
    Remove from heat; add shrimp: stir until evenly distributed throughout.
  • 6
    Stir in, or sprinkle on, parsley, basil or cilantro.
  • 7
    Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.