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Shrimp Salsa

Shrimp Salsa from Salsa! by Sharon O'Connor

From Salsa! by Sharon O'Connor

A great party recipe that also makes a refreshing first course or main dish for dinner. The recipe is easy to double.

Shrimp Salsa
1/2 pound cooked small or medium shrimp (peeled and boiled)
2 cups diced seedless watermelon
1 mango, peeled and diced
1 avocado, pitted, peeled, and diced (see Cook’s Tips), plus avocado slices for garnish
1 jalapeno, seeded and finely diced
2 tablespoons fresh lime juice
Salt to taste

Lime wedges for garnish

Tortilla chips for serving

1.In a medium bowl, gently combine the shrimp, watermelon, mango, avocado, jalapeno, lime juice, and salt. Cover and refrigerate at least 1 hour to let the flavors blend.

2. Spoon a mound of shrimp salsa into 4 ice cream sundae glasses or cocktail glasses or onto 4 plates. Drizzle over some of the remaining juice. Garnish with avocado slices and lime wedges, and serve with tortilla chips.

Makes 8 appetizer servings or 4 main-course servings

Fresh Baked Tortilla Chips
6 corn tortillas (preferably white corn)
2 tablespoons canola oil
Salt to taste

1. Preheat the oven to 375° F. Brush both sides of each tortilla with oil, stack them as you go. Cut the tortillas in half, then cut each half into 3 wedges.

2. Arrange the chips on a baking sheet in a single layer and sprinkle with salt. Bake 7-10 minutes, or until golden brown and crunchy.

Makes about 3 dozen