Shrimp Salsa

When tomatoes are in season, you have to use them in this shrimp salsa! It’s full of fresh flavor, high in protein, and lower-sodium than store-bought versions.

These days, I try to make a lot of my sauces, condiments, and salsas at home. Store-bought salsa may be low in carbs, but it can be high in sodium, sugar, and “natural flavoring.”

When tomatoes are in season, one of my favorite recipes to make is this shrimp salsa! It’s full of fresh flavor and gets a great boost of protein from the shrimp.

And you can control all of the ingredients. Use as much or as little salt as you like, and you can have peace of mind knowing there isn’t any added sugar, preservatives, or fillers.

The next time you have ripe tomatoes on hand and find yourself craving something fresh, give this recipe a try.

How to make shrimp salsa

This simple salsa comes together by chopping, mixing, and chilling your ingredients. It only takes about 5 minutes to prep!

Step 1: Chop the cooked shrimp into bite-sized pieces.

Step 2: In a large non-reactive bowl, add the shrimp pieces along with the onion, tomatoes, jalapeño, avocado, garlic, lime juice, and tomato sauce.

Step 3: Season with salt and pepper, then mix well.

Step 4: Cover and refrigerate for at least 3 hours before serving.

I recommend serving this salsa with celery sticks, sliced cucumbers, or tortilla chips.

Variations for this recipe

There are a few different ways to make this simple salsa based on your preferences.

Watching your salt intake? You can reduce the amount of shrimp, use low-sodium tomato sauce, or skip the added salt to lower the sodium.

Starting with raw shrimp? In a large pot, bring a combination of water and apple cider vinegar to a boil. Add the shrimp, still in their shells, and cook for about 3 minutes just until they turn opaque.

Transfer the shrimp to a bowl of ice water to stop the cooking process. Once they’re cool enough to handle, peel the shrimp and proceed with the recipe.

And finally, if hot and spicy isn’t your thing, feel free to swap out the jalapeño for a banana pepper or some green bell pepper for a milder flavor.

Storage

Because of the shrimp in this recipe, you want to be careful about leaving it out for too long. Any extras should be covered and placed in the refrigerator as soon as possible.

Stored properly, leftover salsa will stay fresh in the refrigerator for up to 3 days.

Other easy shrimp recipes

Looking for more ways to use delicious and high-protein shrimp? They’re a great way to add protein to a variety of dishes! Here are a few of my favorite recipes I know you’ll enjoy:

• Shrimp Scampi Foil Packets (Oven or Grill)
• Greek Shrimp with Tomatoes and Feta Cheese
• Shrimp Avocado Tostadas

When you’ve tried this salsa, please don’t forget to let me know how you liked it and rate the recipe in the comments below!