My husband LOVES shrimp. It’s about the only seafood he’s crazy about. And I love salsa, so this is one of those duo recipes – make & mix without the shrimp then divide it and add the meat to his and leave mine without. Perfect!
I love the fresh ingredients used in this one and will be making it soon. When I do, I’ll be using Wild Planet Pink Shrimp. Why? Because it is MSC Certified and contains no phosphates or anything artificial. My husband is worth it – he’s a keeper
Not a shrimp fan? Toss in your own favorite crustacean and substitute some Old Bay Seasoning in place of the cumin for a unique taste and serve on soda crackers or similar.
|Salsa featuring Wild Planet Wild Pink Shrimp||
- 1 can Wild Planet Wild Pink Shrimp, drained
- 3 large plum or other tomatoes, seeds removed, chopped
- 1/2 cup red onion, chopped
- 1 clove garlic, finely minced
- 1/2 cup canned black beans, rinsed and drained
- 1/2 jalapeno pepper, finely minced
- 1 small Kirby cucumber, diced into 1/4″ pieces
- 1 cup corn kernels, fresh or frozen
- 1/2 avocado, diced into 1/2″ pieces
- Juice of half a lime, plus zest
- 1-2 tsp chopped cilantro, fresh
- 1/2 tsp cumin
- Sea salt and freshly ground pepper, to taste
- In a medium bowl, combine wild pink shrimp, tomatoes, onion, garlic, black beans, jalapeno pepper, cucumber, corn, avocado, lime juice and zest.
- Mix gently.
- Add cilantro and cumin, season with salt and pepper, mix again to combine all.
- Serve with tortilla chips.
Recipe compliments of Wild Planet and reprinted with permission
Photo Credit: Wild Planet
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