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Shrimp Salsa in a white ramekin on a white plate
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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.
Prep Time5 mins
Chill Time3 hrs
Total Time3 hrs 5 mins
Course: Appetizer
Cuisine: Mexican
Keyword: game day recipes, shrimp salsa
Servings: 8 servings
Calories: 224kcal
Author: Diabetic Foodie


  • 2 pounds cooked shrimp (peeled)
  • 1 large onion (minced)
  • 2 tomatoes (seeded and finely chopped)
  • 1 small jalapeño pepper (seeded and minced)
  • 2 avocados (peeled, pitted, and finely chopped)
  • 6 garlic cloves (minced)
  • Juice of 4 limes
  • 8 ounces tomato sauce
  • Salt
  • Freshly ground black pepper


  • Chop the cooked shrimp into bite-sized pieces.
  • In a large non-reactive bowl, add the shrimp pieces along with the onion, tomatoes, jalapeño, avocado, garlic, lime juice, and tomato sauce.
  • Season with salt and pepper, then mix well.
  • Cover and refrigerate for at least 3 hours before serving.


This recipe is for 8 servings of salsa.
To lower the sodium, reduce the amount of shrimp, use a lower-sodium tomato sauce, and/or omit the added salt.
Any extras should be covered and placed in the refrigerator as soon as possible. If stored properly, leftovers will stay fresh in the refrigerator for up to 3 days.


Serving: 1serving | Calories: 224kcal | Carbohydrates: 13g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 162mg | Sodium: 384mg | Potassium: 0mg | Fiber: 5g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 8g