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Shrimp Salsa

 Shrimp Salsa
"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!
4 ServingsPrep: 15 min. + chilling


  • 1/3 pound cooked small shrimp, peeled and deveined
  • 1/4 cup chopped 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


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.