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Shrimp Salsa is salsa on a whole other level. Made with juicy tomatoes, red onions, green bell peppers, jalapeño peppers, cilantro, and fresh lime juice. Add shrimp for more added flavor, texture and protein. It’s the perfect summer appetizer to serve at any barbecue.
Shrimp Salsa
Summer is here long with all the fun summer activities. We live in New England so once the nice weather hits it’s all about enjoying the outdoors and grilling food. As much as we love grilled food, we also love serving refreshing foods along with it. Especially when it’s like 100 degrees outside and you want something refreshing to cool off to. Like this Homemade Strawberry Lemonade or this Watermelon-Basil Strawberry Slushie.
This Shrimp Salsa makes for a flavorful, refreshing appetizer to serve at any barbecue this summer. Made with juicy tomatoes, red onions, green bell peppers, jalapeño peppers, cilantro, and fresh lime juice. Add shrimp for more added flavor, texture and protein. Once you have as taste of this Shrimp Salsa, you will not want salsa any other way.
How long should I cook shrimp for?
Like most seafood, shrimp cooks very fast. Cook shrimp for no more than 1-2 minutes on each side. Once the shrimp starts to opaque and turns pink it means it’s done. Make sure not to overcook your shrimp. The texture and taste will completely change.
What you need to make Shrimp Salsa:
Ingredients:
- Shrimp
- Roma Tomatoes
- Green Bell Pepper
- Jalapeño Peppers
- Red Onion
- Cilantro
- Lime Juice
- Pink Sea Salt
- Black Pepper
- Garlic Powder
- Paprika
Equipment:
- 12 inch Cast Iron Skillet
- Large Mixing Bowl
How to make Shrimp Salsa:
- Step 1– Start by removing tails from shrimp then rinse and pat dry. Sprinkle shrimp with salt, pepper, paprika, and garlic powder. Give shrimp a toss making sure they are well coated with spices. Place a large cast iron skillet on stovetop and drizzle with olive oil. Bring to a heat on medium-high. Once surface is heated, place one shrimp at a time and cook for 1-2 minutes. Flip each shrimp over and cook for another 1-2 minutes. Remove shrimp from skillet and set aside. You may have to cook shrimp in batches. Continue repeating process until all shrimp is cooked through.
- Step 2– Chop cooked shrimp into small bite size pieces. Thinly dice Roma tomatoes, green bell pepper, jalapeño peppers, and red onion. Thinly chop cilantro and mince garlic.
- Step 3– Place all prepped ingredients in a large mixing bowl; shrimp, tomatoes, green bell pepper, jalapeño peppers, red onion, garlic, and cilantro. Drizzle with fresh lime juice and sprinkle with salt and pepper. Give everything a good toss making sure all ingredients are well combined.
- Step 4– Chill salsa in the fridge for a couple of hours. Serve with your favorite chips and enjoy! Keep any leftover shrimp salsa refrigerated for up to 2 days.
Tips and Substitutions:
- Make sure not to overcook your shrimp- The texture and taste will completely change.
- Substitute for Roma tomatoes- You can really use any tomato you have in hand.
- Add avocado- Avocado adds so much creaminess to this salsa. Just add it once you are ready to serve.
Did you like this Shrimp Salsa recipe? You may also like these other shrimp recipes:
Shrimp Salsa
Shrimp Salsa is salsa on a whole other level. Made with juicy tomatoes, red onions, green bell peppers, jalapeño peppers, cilantro, and fresh lime juice. Add shrimp for more added flavor, texture and protein. It's the perfect summer appetizer to serve at any barbecue.
Ingredients
For Shrimp:
- 1 lb shrimp (peeled and deveined)
- 1/2 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
For Salsa:
- 2 roma tomatoes
- 1 green bell pepper
- 2 jalapeño peppers
- 1/2 red onion
- handful fresh cilantro
- 2 cloves of garlic
- 2 tbsp fresh lime juice
- 1/2 tsp pink sea salt
- 1/2 tsp black pepper
Instructions
-
Start by removing tails from shrimp then rinse and pat dry. Sprinkle shrimp with salt, pepper, paprika, and garlic powder. Give shrimp a toss making sure they are well coated with spices. Place a large cast iron skillet on stovetop and drizzle with olive oil. Bring to a heat on medium-high. Once surface is heated, place one shrimp at a time and cook for 1-2 minutes. Flip each shrimp over and cook for another 1-2 minutes. Remove shrimp from skillet and set aside. You may have to cook shrimp in batches. Continue repeating process until all shrimp is cooked through.
-
Chop cooked shrimp into small bite size pieces. Thinly dice Roma tomatoes, green bell pepper, jalapeño peppers, and red onion. Thinly chop cilantro and mince garlic.
-
Place all prepped ingredients in a large mixing bowl; shrimp, tomatoes, green bell pepper, jalapeño peppers, red onion, garlic, and cilantro. Drizzle with fresh lime juice and sprinkle with salt and pepper. Give everything a good toss making sure all ingredients are well combined.
-
Chill salsa in the fridge for a couple of hours. Serve with your favorite chips and enjoy! Keep any leftover shrimp salsa refrigerated for up to 2 days.
Recipe Notes
Tips and Substitutions:
-
- Make sure not to overcook your shrimp- The texture and taste will completely change.
- Substitute for Roma tomatoes- You can really use any tomato you have in hand.
- Add avocado- Avocado adds so much creaminess to this salsa. Just add it once you are ready to serve.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
