Shrimp Salsa

  • Yield: 24 servings


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

Nutritional Info *per serving

  • Calories 40
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 37mg
  • Sodium 250mg
  • Carbohydrate 4g
  • Fiber 1g
  • Protein 5g