Sunday, May 6, 2012

Skinny Shrimp Salsa

Happy Sunday!

Yesterday at our family festivities, I was to make an appetizer.  I saw this recipe on and thought it looked AWESOME!!!!  So I jsut had to try it.

It turned out to be absolutely delicious and refreshing!  The recipe was so easy too!

Here it is:
16 oz cooked and peeled shrimp, diced fine
4 vine ripe tomatoes, diced fine
6 Tbsp red onion, finely diced
3 Tbsp jalapenos, diced fine (more or less to taste)
2 Tbsp minced cilantro
2 limes, juice of (more or less to taste)
1/2 tsp kosher salt

Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving.

A couple things to note: The longer it sits the better it is!  I also used roma tomatoes instead of vine tomatoes.  I used Blue Corn Tortilla chips as well.  You could  also use black bean chips to make it gluten-free.  On the blog post from Skinny Taste, she uses black bean chips.  Take a look here!

xoxo Sarah

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