June 26, 2013


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. 

Corn and Shrimp Salsa
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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.

Corn and Shrimp Salsa, closeup view

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!

Corn and Shrimp Salsa on a piece of toast

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1 tbsp. olive oil
8 oz. peeled and deveined shrimp
1/8 tsp. salt for shrimp
1/8 tsp. black pepper for shrimp
1 (15.25 oz) can corn kernels, drained
2 plum tomatoes, diced (about 1 1/2 cups)
3/4 cup chopped cilantro
juice of 2 limes
3/4 cup diced jicama
1/3 cup onion, finely chopped
1 jalapeno pepper (more or less depending on the heat level desired), finely chopped
1/4 tsp. chili powder
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1 ripe but firm avocado (peeled, seeded, and diced)


Place oil in a large skillet on medium high heat. Season shrimp with 1/8 tsp. salt and 1/8 tsp. pepper. Add to skillet and cook until pink on the outside and opaque inside, about 2 minutes per side, depending on size of shrimp. Remove from skillet. Chop into small pieces.  

In a large bowl, combine all of the remaining ingredients, except for avocado. Add shrimp and avocado. Toss gently to combine. Allowing to rest for at least 30 minutes for the flavors to meld is recommended. Serve with tortillas, crackers, pita chips, or toasted baguette.  

Tip: For more heat, use the jalapeno seeds. For less heat, remove the seeds and ribs (the white part).

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