CORN AND SHRIMP SALSA

Corn and Shrimp Salsa is a light and nutritious appetizer to enjoy all summer long. Avocado, tomatoes, and jicama make it fresh and delicious. It’s also and easy make-ahead dish for any occasion.

    

This salsa is loaded with shrimp and a whole lot of freshness. It was originally published on the blog years ago. I finally got around to replacing the original low resolution photos with new ones, and I’m excited to reintroduce it to you! Enjoy!

Below is the original post with added content and updated photos:

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 the stockpile of shrimp in the freezer, adding them to corn salsa is a perfect option.

I enjoy a little bit of heat. The addition jalapeño pepper adds a little kick. Use the white ribs and the seeds for spicier salsa. Feel free to leave out the pepper altogether (but don’t!) if you’re not a fan of heat.

Salsa is essentially made of fruit and vegetables and is therefore a wholesome bowl of goodness. Of course, it is best with nachos or tortillas, which unfortunately aren’t all that wholesome (use multigrain for fiber benefit). This salsa is also delicious atop fish or chicken. Or, do what I do and eat it straight out of the bowl! 

Appetizer ideas you might like:

• Sweet and sticky chicken wings
• Bacon and Mango Chutney Dip
• Tuna Salad Dip
• Layered Seafood Dip
• Fried Hot Stuffed Cherry Peppers
• Bacon Cream Cheese Pretzel Buns

CORN AND SHRIMP SALSA

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INGREDIENTS:

1 tablespoon olive oil
8 ounces peeled and deveined shrimp

1/8 teaspoon salt for shrimp

1/8 teaspoon black pepper for shrimp

1 1/2 cup corn (fresh cooked, defrosted frozen, or drained canned corn)  

2 medium plum tomatoes, diced (about 1 1/2 cups)

1/2 to 3/4 cup chopped cilantro, to taste

3/4 cup diced jicama

1/2 cup onion, finely chopped

1 jalapeño pepper (more or less depending on the heat level desired), finely chopped

3/4 teaspoon chili powder

1/4 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 ripe but not overly soft avocado (peeled, seeded, and diced)
juice of 3 medium limes

INSTRUCTIONS:

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

In a large bowl, combine all the remaining ingredients. 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.  

Recipe notes:

1. Use ribs (the white parts) and seeds in jalapeño for spicier salsa.
2. Go as light or as heavy as you like on the cilantro. 

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YOU MIGHT ALSO LIKE THESE RECIPES

Monterey Chicken Nachos

Tuna Salad Dip

Corn and Chourico Dip

Apricot Cream Cheese Dip with 
Bacon and Pecans

Layered Seafood Dip

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