Recipe of the Week 5/23: Shrimp Salsa

Yields 8 Servings 


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 


1.Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. 

  1. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. 3. Refrigerate and let the flavors combine at least an hour before serving. 4. Makes 4 1/4 cups. 

Meal Plan Check Boxes: 

1.5 Proteins 

1 Vegetable 

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

Adapted From : 

Found by: Brianna Lawless, MS, RDN

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