Junior League Shrimp Salsa Recipes

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JOANNE'S SPICY SHRIMP SALSA

This is my picky husband's favorite salsa. Sometimes he'll just eat the salsa by itself as a salad! This recipe comes from one of my favorite cookbooks, "The Junior League Celebration Cookbook." Cooking time is refrigeration time.

Provided by Grace Lynn

Categories     Sauces

Time 4h15m

Yield 2 Cups

Number Of Ingredients 10



Joanne's Spicy Shrimp Salsa image

Steps:

  • Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
  • Remove from the water, cool, and peel.
  • Coarsely chop the fresh or canned tomatoes and place in a large bowl.
  • Stir in the remaining ingredients.
  • Cover and refrigerate at least 4 hours.
  • Serve with baked tortilla chips or as a side dish.
  • For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
  • Stir in shrimp.

Nutrition Facts : Calories 182.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 173.7, Sodium 762.8, Carbohydrate 14.8, Fiber 3.1, Sugar 6.9, Protein 25.6

2 large ripe tomatoes or 1 (14 ounce) can whole tomatoes, drained
1/2 cup diced red onion
1/8 cup seeded and diced jalapeno pepper (about 4)
8 ounces small bay shrimp, cooked and shelled or 8 ounces medium shrimp, coarsely chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon cumin
2 cloves garlic, minced
4 teaspoons lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

CITRUS SHRIMP SALSA

Easy and yummy dip with shrimp, lime and fresh cilantro! Serve with tortilla chips, great for game day!

Provided by Brooke the Cook in

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6



Citrus Shrimp Salsa image

Steps:

  • Combine all ingredients in a large mixing bowl.
  • Chill for 30 minutes or until ready to serve.
  • Serve with tortilla chips and additional lime wedges.

16 ounces salsa
9 -12 ounces shrimp, fully cooked and peeled (2 cans whole baby shrimp or 1 1/2 cups medium shrimp chopped up)
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (optional)

MANGO SHRIMP SALSA

This is more of a chunky dip that I love to make... In fact this recipe has inspired 2 separate parties in my life; a Caribbean party and a "who can make the best appetizer" night with my friends (by the way, this dip won!) Make it for a special occasion... or throw together a batch and serve it on salad greens - it makes a FANTASIC lunch/dinner salad as well. Enjoy!

Provided by kelycarter_

Categories     Sauces

Time 10m

Yield 10 serving(s)

Number Of Ingredients 11



Mango Shrimp Salsa image

Steps:

  • Dice the first 3 ingredients into small pieces.
  • Finely dice the jalapeño. You can add more to taste.
  • Stir in remaining ingredients.
  • Refrigerate for an hour before serving.
  • Serve with tortilla chips, "Scoops" or on a bed of lettuce.

2 large tomatoes, seeded
2 ripe avocados
1 ripe mango
1 red bell pepper
1/2 jalapeno, seeded
1/2 cup cilantro, chopped
1 cup cooked fresh baby shrimp
1 lime, juice of
1 teaspoon lime zest, grated
1 garlic clove, pressed
salt & pepper

SHRIMP SALSA

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



Shrimp Salsa image

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

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

SHRIMP SALSA

I have been making this salsa for years, and love to make it for special occasions, it always is a hit. I also love to make it for gifts. I get some really pretty canning jars, fill them with the salsa, and decorate the jars. It's best to let the salsa chill 8 hours or overnight before use, to let the flavors meld together....mmmmmm

Provided by BlueHyacinth

Categories     Vegetable

Time 15m

Yield 20 serving(s)

Number Of Ingredients 6



Shrimp Salsa image

Steps:

  • Combine all ingredients and chill 8 hours or overnight.

Nutrition Facts : Calories 71.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 110.5, Sodium 352.5, Carbohydrate 3.6, Fiber 0.9, Sugar 1.8, Protein 12.7

2 1/2 lbs cooked baby shrimp
1 (24 ounce) jar salsa (mild to spicy, depending on your preference)
2 cups fresh cilantro, chopped
2 cups chopped tomatoes, skinned and seeded
1/2 cup red onion, chopped
2 tablespoons lime juice

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