Spicy Shrimp Salsa
Oooh, this salsa is good! The shrimp adds body and texture, and it brings a subtle sweetness that plays well with the tomatoes and onions. Fresh citrus ties the flavors together, so be sure to toss the lime juice and orange juice thoroughly with the other ingredients — you want their brightness in every bite.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Spicy Shrimp Salsa
Prep Time20 Minutes
Servings8
Cook Time5 Minutes
Ingredients
1 pound cooked shrimp, tails removed, chopped into ½-inch pieces
3 Roma tomatoes, medium diced
1 medium red onion, small diced
3 garlic cloves, minced
1 habanero pepper, small diced
1 cup chopped cilantro leaves and stems
1 tablespoon avocado oil
2 limes, juiced
1 orange, juiced
Kosher salt, to taste
Directions
- In a large mixing bowl, gently mix all ingredients with a rubber spatula until fully combined.
- Salsa can be made a day ahead of time, stored in an airtight container in the refrigerator and will keep for 3 to 5 days.
20 minutes
Prep Time
5 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
L&B Jumbo Cooked Shrimp Tail On 26-35 CT, 16 Ounce
$16.99$1.06/oz
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Habanero Peppers, 1 Each
$7.99
Fresh Cilantro Bunch, 1 Each
$1.99
La Tourangelle Avocado Oil, 8.45 Ounce
$11.89$1.41/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Not Available
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
Directions
- In a large mixing bowl, gently mix all ingredients with a rubber spatula until fully combined.
- Salsa can be made a day ahead of time, stored in an airtight container in the refrigerator and will keep for 3 to 5 days.