This is an awesomely simple, light, and refreshing salsa made with shrimp, ripe tomatoes, red onion, and cilantro that goes great with tortilla chips.
Ingredients
- 0.5 pounds salad shrimp
- 2 romas (plum) tomatoes , diced
- 0.5 reds onion , diced
- 0.25 cups minced cilantro
- 0.25 cups fresh lime juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 clove garlic , minced
Instructions
-
1
Stir 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
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Spiced Pecans
Spiced pecans are so simple to make and so good to eat! I have tried several different combinations of spices but keep coming back to using cinnamon, nutmeg, and cloves.
Halloween Cheesecake
A scary cheesecake sure to please everyone at your Halloween party. Once cool, decorate with colored sprinkles and scary gummy candies - I like worms, mice, and spiders.
Make-Ahead Blueberry-Cinnamon Muffins
This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.