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
  • 4
    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
  • 2
    limes, juice of (or more to taste)
  • 1/2 tsp
    kosher salt

How to Make Shrimp Salsa


  1. Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes.
  2. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed.
  3. Refrigerate and let the flavors combine at least an hour before serving.
  4. NOTE: 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."
  5. Could also add crab fresh or imitation.

Printable Recipe Card

About Shrimp Salsa

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

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