Recipe of the Week 5/11: Shrimp Salsa

Yield 8 cups 

Ingredients 16 oz cooked peeled shrimp, diced fine 4 vine ripe tomatoes, diced fine 6 tbsp red onion, finely diced 3 tbsp jalapenos, diced fine (more or less to taste) 2 tbsp minced cilantro 2 limes, juice of (or more to taste) 1/2 tsp kosher salt 

Instructions: Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving. Makes 4 1/4 cups. 

Nutrition Facts: Serving: 1/2 cup, Calories: 75kcal, Carbohydrates: 4.5g, Protein: 12.5g, Fat: 1g, Saturated Fat: 0.2g, Cholesterol: 110mg, Sodium: 278mg, Fiber: 1g, Sugar: 0.2g 

Adapted from: https://www.skinnytaste.com/skinny-shrimp-salsa/ 

www.pinterest.com/novaphysicianwellness Found by: Melissa Zobler BS, CPT, CPSN 

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