Shrimp Salsa or Salad
Yield: 8 appetizer or 2 generous or 4 smaller entree servings 
A happy merger of fresh salsa, guacamole, and shrimp ceviche, this recipe can be served with chips for scooping or as the star of a light meal. Bring it to a party or potluck and it’s sure to garner rave reviews.


  • ½ pound cooked shrimp (from 12 ounces in shell or about 18-20 extra large)
  • 2 plum (Roma) tomatoes, diced* (1 lightly rounded cup)
  • 3 tablespoons minced red onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced jalapeño or serrano pepper
  • 2 tablespoons (30ml) freshly squeezed lime juice (plus more to taste)
  • ½ teaspoon kosher salt
  • 1 avocado, diced
  • Optional for serving: lime wedges, tortilla chips, lettuce or a hollowed out tomato for plating as a salad


  1. Chop the shrimp into small pieces. (I chop each extra-large shrimp into four to five pieces.)

    In a large glass, ceramic, or other non-reactive bowl stir together the shrimp, tomatoes, onion, cilantro, hot pepper, lime juice, and salt. Cover and refrigerate to allow the flavors combine, at least 1 hour. Longer is fine.

    When ready to serve (or up to 30 minutes ahead of serving), fold in the avocado and add an extra squeeze of lime juice or pinch of salt to taste. Serve cold as a salsa with tortilla chips for scooping, as an appetizer salad, or as an entrée with sides of choice.


A few more ways to vary the recipe:
• I’ve added the kernels from an ear of leftover corn on the cob (cooked) to the salad, and it is delicious.
• For the creamy richness it provides, I love the addition of avocado. If you don’t care for it or have one on hand, however, you may omit it. A scant cup of diced English cucumber (or seeded regular) or corn (or a mix) could be used in its place. I haven’t tried, but a similar amount of black or cannellini beans would likely be nice.
• For a little extra flavor, you may add 1 clove of minced garlic to the salsa/salad.
• When serving as a salad, try crumbling a few tortilla chips over the plated servings for an element of crunch. Or serve a few alongside.
• For a fun serving option, scoop the salad into hollowed-out, vine-ripened tomatoes.

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