Shrimp Salsa is a bright, zesty appetizer that’s easy to make and packed with protein. Fresh tomatoes, crisp red onion, cilantro and lime combine with diced cooked shrimp for a light, flavorful dip that’s perfect for parties, game-day snacks, or a healthy weeknight starter. Serve with tortilla chips, cucumber slices, or spoon over grilled fish or salads for extra flavor.
Shrimp Salsa
This recipe is similar to a shrimp ceviche in spirit, but uses chopped, cooked shrimp rather than raw seafood cured in citrus. That makes it quick to prepare and safe for guests who prefer cooked shrimp. It’s naturally low in fat and gluten-free, and it fits well into low-carb and high-protein meal plans. You can easily customize the salsa to suit your tastes by adding avocado for creaminess, roasted corn for sweetness, or black beans for extra fiber.
Flavor adjustments are simple: increase jalapeño for heat, add more lime for brightness, or boost the cilantro and salt to deepen the herbal notes. Because the ingredients are raw or precooked and simply combined, the salsa benefits from a short chilling period so the flavors can meld. Drain off any excess liquid before serving so the salsa stays chunky and chip-friendly.
More Salsa Recipes You Will Love
- Easy No-Cook Restaurant-Style Salsa
- Salsa Picante Roja (Spicy Red Salsa)
- Corn Salsa with Lime
- Pico de Gallo
- Avocado and Mango Salsa
Shrimp Salsa
Protein: 14.5 g
Carbs: 4 g
Fat: 0.5 g
Fiber: 1 g
Shrimp Salsa is so flavorful it may vanish at your next gathering. Made with diced cooked shrimp, ripe tomatoes, red onion, jalapeño, cilantro and fresh lime juice, this salsa is easy to toss together and highly adaptable.
Ingredients
- 16 oz cooked peeled shrimp, diced fine
- 4 vine ripe tomatoes, diced fine
- 6 tbsp red onion, finely diced
- 3 tbsp jalapeños, diced fine (more or less to taste)
- 2 tbsp minced cilantro
- 2 limes, juice of (or more to taste)
- 1 to 1 1/2 tsp kosher salt
Instructions
- Combine the diced red onion, tomatoes, lime juice and salt in a non-reactive bowl. Let this mixture sit for about 5 minutes to allow the tomatoes and onions to release some juices and mellow slightly.
- In a large bowl, combine the tomato-onion mixture with the diced shrimp, jalapeños and minced cilantro. Stir gently to combine and taste for seasoning, adding more lime or salt as needed.
- Refrigerate for at least 1 hour to let the flavors meld. Before serving, drain any excess liquid so the salsa remains chunky and chip-friendly.
- Recipe makes about 4 1/4 cups.
Nutrition
Serving: 1/2 cup • Calories: 74 kcal • Carbohydrates: 4 g • Protein: 14.5 g • Fat: 0.5 g • Saturated Fat: 0.1 g • Cholesterol: 107 mg • Sodium: 277 mg • Fiber: 1 g • Sugar: 2 g
Tips & Variations
To make this salsa ahead, prepare it up to 24 hours in advance and refrigerate. Wait to drain any liquid until just before serving. For a creamier texture, fold in diced avocado right before serving. For more body and fiber, add rinsed black beans. Roasted corn adds a smoky sweetness that balances the lime and jalapeño. For a milder version, remove the jalapeño seeds or substitute with milder green pepper.
Serving Suggestions
Serve the shrimp salsa chilled alongside tortilla chips, crispy tostadas, sliced jicama or cucumber rounds. Spoon over grilled fish or chicken for a bright finishing touch, or use as a topping for taco bowls and salads.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because the tomatoes and lime release liquid, the texture will soften over time—drain before serving to keep the salsa chunky.
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