READY IN ABOUT 1½ hrs

Shrimp Salsa

Read Reviews (74)

"This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips." — witchywoman

Directions

Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

May 05, 2010

Fabulous! Refreshing and a little different from the norm. Doubled the recipe and added a few jalepenos. I let it sit over night and the flavors were great. Wonderful recipe, will make again and again!

—Becca Miller

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Most Helpful Critical Review

Nov 15, 2011

I could not find shrimp salad to save my life. I called three butcher shops and every grocery store in my area! So... I made this with a crab salad. I'm sure it's different than how it should have tasted, but I thought it was still pretty good!

—Justine

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85 Ratings

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May 17, 2010

If you just add some imatation crab meat, this recipe will turn into Ceviche. Which is delicious on tostada shells for a fuller version. Try it, you'll love it!!!

—Tiffy1306

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Apr 19, 2010

This is addicting! Had to pull the bowl away from my hubby so he would leave room for dinner! I made it exactly as directed and we loved it. I think next time, I might add a bit of jalapeno since we like things a little spicy. Thanks witchywoman for sharing this recipe!

—Wyattdogster

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Apr 19, 2010

This is SOOOOO GOOD! I don't care for cilantro, so I used some parsley instead. Also, I didn't have any red onion on hand, but I did have green onions, so I just used those. I can't believe how these few simple ingredients could make such a wonderful salsa...YUM! YUM! YUM! I think next time I might try adding some finely chopped jalapeno for some extra kick. Thank You, WW, for such an AWESOME recipe that I know I will be making often...hubby already informed me of that, lol! :)

—Christina

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Jul 26, 2010

I have mixed feelings on this one. I thought it was good, but our guests barely touched it (and didn't comment on it at all...). I think I will give it another go and see what we think next time. One issue I do have is the salad shrimp. Next time, I'll use *real* shrimp and chop them up for a better shrimpier taste. Thanks for a unique light take on salsa, WW!

—lovestohost

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Apr 26, 2010

I made this recipe awhile ago, it was very good. But, I am making it again tonight and I thought I would use Pico De Gallo in it. instead of chopping up onion, tomatoes, cilantro. because Pico De Gallo is basically the same thing and its ready to just throw in. no chopping required. I think other viewers should try it, as well as Witchy Woman!

—haileesmama

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Apr 26, 2010

Very, very nice. I added a tad of jalapeno because I needed to use it and a bit of extra garlic because I LOVE it. I had some grilled shrimp left over from the evening before and wow--it was so good in this dish. Really healthy salsa!

—Cynthia

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Nutrition

Calories
26 kcal
1%

Carbohydrates
1.7 g
< 1%

Cholesterol
29 mg
10%

Fat
0.4 g
< 1%

Fiber
0.3 g
1%

Protein
4.1 g
8%

Sodium
223 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Salsa

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 26
Calories from Fat: 3

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 29mg 10 %
Sodium 223mg 9 %
Potassium 80mg 2 %
Total Carbohydrates 1.7g < 1 %
Dietary Fiber 0.3g 1 %
Protein 4.1g 8 %
** Sugars 0.6g
Vitamin A 4 %
Vitamin C 7 %
Calcium 2 %
Iron 6 %
** Thiamin 1 %
Niacin 5 %
Vitamin B6 3 %
Magnesium 3 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.