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Shrimp and Corn Salsa

This Shrimp and Corn Salsa is always a party hit! Loaded with fresh shrimp, corn, avocado, tomatoes and lots of cilantro, it’s fresh, flavorful and absolutely irresistible!

shrimp and corn salsa

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I am convinced that this is the best shrimp salsa recipe. Loaded with corn, avocado and tomatoes, it’s delightful! It just tastes like SUMMER in a bowl and pairs so well with tortilla chips. I also love to scoop it into a tortilla and make a wrap for a quick lunch! I’m telling you, this salsa is SO GOOD and versatile!

shrimp and corn salsa

Shrimp and Corn Salsa Recipe Ingredients

SHRIMP: The star of the show and what makes this salsa so unique. Use fresh shrimp or frozen, whatever you have available. If you use larger shrimp, just chop them down for easy scooping! I seasoned my shrimp with Old Bay but you can use cajun seasoning, a paprika blend, or whatever seafood seasoning you prefer.

CORN: I love lots of corn in this salsa! Use canned, frozen or fresh off the husk!

TOMATOES: Cherry tomatoes are perfect in this salsa, but chop up whatever tomatoes you have on hand.

AVOCADO: The creamy avocado just adds the perfect touch to this salsa. The lime juice squeezed on top will also prevent it from browning too.

RED ONION: This adds the perfect sharpness to this salsa!

CILANTRO: Add in lots of fresh cilantro, it adds the best boost of salsa flavor!

JALAPENO: You can opt out of jalapeno if you don’t want it, but I usually add it in but I deseed it so it’s not too spicy.

LIME JUICE: Fresh-squeezed really is ideal in this salsa so get fresh limes! It is worth it!

RECIPE TIP: Roll limes on the counter before juicing to release more juice.

How to Store Shrimp and Corn Salsa

Transfer the salsa to an airtight container to maintain freshness and store in the refrigerator for up to 2 days.

There you have it! A delicious and easy salsa for parties, game nights, summer parties and more! I hope your friends and family love it as much as we do.


shrimp and corn salsa

Shrimp and Corn Salsa

Author: Courtney
Zesty shrimp tossed with fresh corn, tomatoes, jalapeno, avocado and lots of cilantro for an easy salsa to serve with tortilla chips!
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 139 kcal


  • 1/2 pound shrimp (peeled and deveined )
  • 2 tsp Old Bay Seasoning (or cajun seasoning)
  • 2 tbsp olive oil
  • 2 cups corn
  • 1 jalapeno pepper
  • 1/4 cup red onion (diced)
  • 1 avocado (chopped)
  • 1 cup cherry tomatoes (chopped)
  • 1/4 cup fresh cilantro leaves (diced)
  • 2 limes (juiced)
  • 1/2 tsp salt


  • In a bowl, toss the shrimp with 2 teaspoons of Old Bay Seasoning (or Cajun seasoning). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and sauté for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the corn and cook for 3-4 minutes, stirring occasionally, until the corn is slightly charred and tender. Remove from heat and let it cool slightly. You can also use steamed corn or any other cooked corn (can corn, etc).
  • In a large mixing bowl, combine the diced red onion, chopped cherry tomatoes, diced jalapeño pepper, and chopped cilantro leaves. Add the cooked corn to the bowl and mix well. Stir in the avocado. Squeeze the juice of 2 limes over the mixture and stir to combine. Season with salt, to taste.
  • Roughly chop the shrimp (if using larger shrimp) and add to the salsa mixture and gently toss to combine. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
  • Serve with your favorite tortilla chips or scoop on to a wrap!
Keyword Shrimp and Corn Salsa
Calories: 139kcalCarbohydrates: 15gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 61mgSodium: 285mgPotassium: 311mgFiber: 2gSugar: 4gVitamin A: 373IUVitamin C: 16mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!

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