August 03, 2020

CORN AND SHRIMP SALSA

2 Comments
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.

Corn and Shrimp Salsa
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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.

Corn and Shrimp Salsa


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! 

Corn and Shrimp Salsa


Appetizer ideas you might like:



CORN AND SHRIMP SALSA

Corn and Shrimp Salsa



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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Apricot Cream Cheese Dip with 
Bacon and Pecans

Layered Seafood Dip


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2 comments:

  1. A fantastic salsa, Thao! The shrimp makes a wonderful addition!

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    Replies
    1. Thank you so much Kelly!! I think the shrimp makes it feel extra special :)

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