Fresh Chunky Salsa Recipe Recipe For Shrimp

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FRESH SHRIMP SALSA RECIPE



Fresh Shrimp Salsa recipe image

This fresh and easy Shrimp Salsa recipe is the perfect no-cook appetizer dip. Light, healthy and super tasty.

Provided by JulieWunder

Categories     Appetizer     Dinner     Snack

Time 15m

Number Of Ingredients 8

1/2 pound cooked shrimp (chopped)
1 avocado (diced)
1/4 cup cucumber (diced)
2 roma tomatoes (seeded and diced)
1/2 small red onion
1/2 cup cilantro (chopped)
2 limes
salt

Steps:

  • Mix all the ingredients in a bowl and toss.
  • Juice the limes over the top and season with salt to taste.
  • Serve with tortilla chips, crackers or in lettuce cups.

Nutrition Facts : Calories 160 kcal, Carbohydrate 11 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 143 mg, Sodium 448 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY



Shrimp Cups With Chunky Avocado Salsa Recipe by Tasty image

Here's what you need: flour tortillas, butter, shrimp, salt, pepper, cumin, paprika, chili powder, cayenne pepper, garlic, lime juice, avocados, tomato, medium red onion, jalapeño, lime juice, fresh cilantro, salt, pepper, sour cream

Provided by Claire Nolan

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 20

6 flour tortillas
2 tablespoons butter, melted
1 lb shrimp
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon lime juice
2 avocados, diced
1 tomato, large, diced
1 medium red onion, diced
¼ cup jalapeño, diced
2 tablespoons lime juice
¼ cup fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
sour cream, as garnish

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Butter each side of the tortillas and cut into even quarters, making 24 pieces.
  • Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
  • Bake for 10-12 minutes or until crisp.
  • In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
  • Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
  • In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
  • Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
  • Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram

SHRIMP SALSA



Shrimp Salsa image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

Steps:

  • Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g

DELICIOUS GARDEN FRESH SALSA RECIPE



Delicious Garden Fresh Salsa Recipe image

A delicious, fresh salsa that is really easy to make. It tastes even better after the flavors have melded for a day.

Provided by Greta

Categories     Recipes

Time 15m

Number Of Ingredients 6

4 medium ripe tomatoes, cored and seeded
2 - 3 cloves garlic, peeled
Juice from 1 fresh lime (about 1/4 cup)
1 - 2 tablespoons fresh cilantro, stems removed and finely chopped
salt and pepper, to taste
1-2 fresh Jalapenos, diced and seeded, if desired.

Steps:

  • Cut 3 of the tomatoes into quarters and place in blender or food processor. Add garlic cloves and half the lime juice. Pulse until thoroughly combined.
  • Dice remaining tomato into evenly sized small pieces. Stir into tomato garlic mixture to create a chunkier texture. Stir in 1 to 2 tablespoons of fresh cilantro (adjust according to personal preference). Add jalapenos, if desired.
  • Add remaining lime and season with salt and pepper, to taste. Serve with your favorite Mexican entrée or by itself with crispy tortilla chips.

Nutrition Facts : Calories 65 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 c, Sodium 117 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CHUNKY SALSA



Chunky Salsa image

This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. -Dana Hayes, Canton, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 7 pints.

Number Of Ingredients 8

5 pounds tomatoes
5 cups chopped onions (about 3 large)
5 cups chopped green peppers (about 4 large)
2-1/2 cups chopped sweet red peppers (about 2 large)
2 habanero peppers, seeded and finely chopped
1 cup white vinegar
1 can (6 ounces) tomato paste
3 teaspoons salt

Steps:

  • Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

SIMPLE CHUNKY SALSA RECIPE



Simple Chunky Salsa Recipe image

A Simple Chunky Salsa or also known as pico de gallo salsa is a great way to enjoy fresh salsa. This chunky salsa recipe is very easy to make. You will never buy bottled salsa again after making your own fresh salsa.

Provided by Deanna @SeductionInTheKitchen.com

Categories     Appetizer Recipes

Time 10m

Number Of Ingredients 8

4 medium very ripe tomatoes (peeled, seeded and diced)
1 fresh jalapeno pepper (seeded and minced)
2 tablespoon chopped fresh cilantro leaves
1 medium onion (diced)
1/2 teaspoon granulated sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
Juice of 2 Key limes or 1 small lime

Steps:

  • In a bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, sugar and salt and pepper. Combine well.
  • Add the juice; cover and refrigerate for 4-5 hours before serving.
  • Serve with tortilla chips and ENJOY.

Nutrition Facts : Calories 14 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 51 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SHRIMP SALSA



Shrimp Salsa image

"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 1-1/3 cups.

Number Of Ingredients 12

1/3 pound cooked small shrimp, peeled and deveined
1/4 cup chopped avocado
3 tablespoons chopped onion
3 tablespoons chopped tomato
3 tablespoons chopped radishes
4-1/2 teaspoons lime juice
1 tablespoon minced fresh cilantro
2 teaspoons chopped jalapeno pepper
2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
Tortilla chips

Steps:

  • Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 236mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA



Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina image

Here is a Southwestern inspired dish from Tyler Florence. Bacon-wrapped shrimp is a delicious combination as it is, but pairing it with the salsa and vinaigrette puts this recipe over-the-top! This shrimp recipe also works well on the grill. Serving it with margaritas and/or beer wouldn't be a bad idea! Note: You can make the salsa and vinaigrette ahead of time and keep refrigerated. You could also prep the shrimp and wrap with bacon ahead of time. That way, it will be a breeze when it comes time for dinner.

Provided by LifeIsGood

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 21

6 tomatillos, husked, rinsed and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapenos, cut in circles (remove seeds & ribs if you want it milder)
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
3 limes, juice of
2 tablespoons canola oil
kosher salt & freshly ground black pepper, to taste
1 tomatoes, halved, seeds squeezed out
1 chipotle chile in adobo (one pepper from the can)
1 garlic clove
1 lime, zest and juice of
1 tablespoon sherry wine vinegar
1 teaspoon sugar
1/2 teaspoon sea salt (or kosher)
2 tablespoons canola oil
20 large shrimp, peeled and deveined, tails left on (about 2 pounds)
10 slices bacon, slices halved
extra virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
chopped fresh cilantro, for garnish

Steps:

  • Tomatillo Salsa:.
  • For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
  • Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
  • Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
  • Cover and refrigerate while you prepare everything else.
  • Tomato Vinaigrette:.
  • Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
  • Pour in the oil and puree again until emulsified and slightly thickened.
  • Refrigerate.
  • Shrimp:.
  • Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
  • Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
  • Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
  • To Serve:.
  • Spoon a mound of the tomatillo salsa on each plate.
  • Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
  • Garnish with the green onion and cilantro leaves.

Nutrition Facts : Calories 460, Fat 38.9, SaturatedFat 6.3, Cholesterol 71.6, Sodium 731.6, Carbohydrate 21.6, Fiber 9.4, Sugar 6.5, Protein 12.1

CHUNKY SALSA WITH BEANS



Chunky Salsa with Beans image

This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.

Provided by Phil36

Time 25m

Yield 8

Number Of Ingredients 13

4 medium tomatoes, chopped
3 stalks celery, chopped
1 medium bell pepper, diced
1 medium sweet onion, diced
1 medium jalapeno pepper, chopped
2 cloves garlic, minced
1 cup chopped fresh cilantro
½ cup corn kernels
½ (14.5 ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g

HOMEMADE SALSA



Homemade Salsa image

This fresh salsa recipe is super zesty and bright! Serve it as a dip with tortilla chips, or pile it onto tacos, burritos, and more. Find more serving suggestions in the post above.

Provided by Jeanine Donofrio

Categories     Appetizer     cooking component     Snack

Number Of Ingredients 9

¼ white onion (rinsed, dried, and coarsely chopped)
1 garlic clove (chopped)
1 pound Roma or other small tomatoes (cut into large chunks)
1 jalapeño (chopped (seeds removed, optional))
¼ cup cilantro
Juice and zest of 1 lime
½ teaspoon sea salt
¼ teaspoon cumin
Pinch of sugar

Steps:

  • In a food processor, combine the onion and garlic. Pulse until well chopped.
  • Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
  • The consistency of this salsa varies depending on the water content of the tomatoes. If it's too watery, strain half to remove some of the liquid. Combine the chunky strained mixture with the remaining salsa. If you still prefer a chunkier texture, strain out more of the liquid to reach your desired consistency.

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