Shrimp Salsa

Kitchen Tested
  • Yield 24 servings

Take salsa up a notch with cooked fresh shrimp.


1/2 cup chopped green onion, diced
1 tablespoon minced garlic
1 teaspoon diced jalapeno peppers
2 (28-ounce) cans diced tomatoes, drained
1/3 cup finely chopped fresh cilantro
2 teaspoons dried oregano
1/2 teaspoon ground cumin
3 tablespoons lime juice
1 pound medium peeled shrimp, cooked and coarsely chopped
1 cup frozen corn, thawed
Salt and pepper to taste


  1. In a bowl, combine all ingredients. Cover and chill for 1 to 2 hours.  Garnish with lime wedges and cilantro. Serve with chips. Makes 6 cups.



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