Corn and Shrimp Salsa with avocado, tomatoes, and jicama is delicious and light. I could eat it straight from the bowl, but you might want to serve it with tortillas, crackers, toasted pita or baguette.
I have a husband who actually wants to grocery shop with me. Unfortunately, he is a pushover for frozen shrimp sales. He is easily tempted to buy them on the spot “just in case” we didn’t already have a two pound bag at home. Inevitably, we always have a lot more shrimp than we need.
Luckily I am a fan of the crustacean. I love battered and deep fried shrimp, shrimp boil, shrimp scampi, baked stuffed shrimp, coconut shrimp…anything shrimp. All are tasty and usually caloric. So when I want a healthy option for all those shrimp in the freezer, adding them to corn salsa is a perfect alternative.
Salsa is essentially made of fruit and vegetables and is therefore a wholesome bowl of goodness. To serve, obviously, it is best with nachos or tortillas (use multigrain for fiber benefit). But it would also be delicious atop fish or chicken. Or, do what I do and it straight out of the bowl! Delish and good for you!