Shrimp Salsa Recipe

Shrimp Salsa Recipe photo by Taste of Home

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"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!

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Shrimp Salsa Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

1/3 pound cooked small shrimp, peeled and deveined
1/4 cup chopped California Avocado
3 tablespoons chopped onion
3 tablespoons chopped tomato
3 tablespoons chopped radishes
4-1/2 teaspoons lime juice
1 tablespoon minced fresh cilantro
2 teaspoons chopped jalapeno pepper
2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
Tortilla chips

Directions

Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: about 1-1/3 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/3 cup equals 80 calories, 4 g fat (1 g saturated fat), 74 mg cholesterol, 236 mg sodium, 3 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Shrimp Salsa in Country Woman January/February 2003, p39