Corn and Shrimp Salsa Recipe

Name: Corn and Shrimp Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 8 ounces, weight Peeled And Deveined Shrimp; ⅛ teaspoons Salt For Shrimp; ⅛ teaspoons Black Pepper For Shrimp; 1 can (15.25 Oz. Can) Corn Kernels, Drained; 1- 1/2 cup Diced Fresh Plum Tomatoes; 3/4 cups Chopped Cilantro; 2 whole Limes, Juiced; 3/4 cups Diced Jicama; ⅓ cups Onion, finely chopped; 1 Jalapeno Pepper (more Or Less Depending On The Heat Level Desired), Stem And Seeds Removed, Finely Chopped; 1/4 teaspoons Chili Powder; 1/4 teaspoons Sugar; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 whole Ripe But Firm Avocados, Peeled, Seeded, And Diced

Servings: persons

1 Tablespoon Olive Oil
8 ounces, weight Peeled And Deveined Shrimp
⅛ teaspoons Salt For Shrimp
⅛ teaspoons Black Pepper For Shrimp
1 can (15.25 Oz. Can) Corn Kernels, Drained
1- 1/2 cup Diced Fresh Plum Tomatoes
3/4 cups Chopped Cilantro
2 whole Limes, Juiced
3/4 cups Diced Jicama
⅓ cups Onion, finely chopped
1 Jalapeno Pepper (more Or Less Depending On The Heat Level Desired), Stem And Seeds Removed, Finely Chopped
1/4 teaspoons Chili Powder
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
1 whole Ripe But Firm Avocados, Peeled, Seeded, And Diced

1
Place oil in a large skillet on medium high heat.
2
Season shrimp with the first listed amounts of salt and pepper.
3
Add shrimp into the skillet and cook until pink on the outside and opaque inside, about 2 minutes per side, depending on size of shrimp.
4
Remove from skillet.
5
Chop into small pieces.
6
In a large bowl, combine all of the remaining ingredients, except for avocado.
7
Add shrimp and avocado.
8
Toss gently to combine.
9
Allowing the salsa to rest (in the refrigerator) for at least 30 minutes for the flavors to meld is recommended.
10
Serve with tortillas, nachos, pita chips, or toasted baguette.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 8 ounces, weight Peeled And Deveined Shrimp, ⅛ teaspoons Salt For Shrimp, ⅛ teaspoons Black Pepper For Shrimp, and more.

Yes, Corn and Shrimp Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Shrimp Salsa

How did you like this recipe?

Frequently Asked Questions