Shrimp and Corn Salsa
Zesty shrimp tossed with fresh corn, tomatoes, jalapeno, avocado and lots of cilantro for an easy salsa to serve with tortilla chips!
Ingredients
- 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
Instructions
- 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!
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
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