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.
Habanero pepper brings the heat, but precisely how spicy this salsa gets is up to you. You can customize the heat level up or down by cutting the amount of pepper in half or adding a little extra, swapping out the habanero for chipotle peppers, or tossing in a bit of both.
Whatever hot pepper path you take, the final salsa is light, bright and fun to share. Serve it alongside something with a little heft, like guacamole, and surround both bowls with a bevy of chips. This dreamy dip disappears fast.
8 servings
Preparation time: 20 minutes
Cook time: 5 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.
Recipe adapted from: Chili Pepper Madness
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