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
Salsa is so versatile - from mild to spicy and everything in between, but there are other ways to change it up. This recipe takes a traditional salsa and gives it a seafood spin.
Type: Appetizer
Yield: 6
Prep Time: 
Total Time: 
  • 1 can Wild Planet Wild Pink Shrimp, drained
  • 3 large plum or other tomatoes, seeds removed, chopped
  • ½ cup red onion, chopped
  • 1 clove garlic, finely minced
  • ½ cup canned black beans, rinsed and drained
  • ½ jalapeno pepper, finely minced
  • 1 small Kirby cucumber, diced into ¼" pieces
  • 1 cup corn kernels, fresh or frozen
  • ½ avocado, diced into ½" pieces
  • Juice of half a lime, plus zest
  • 1-2 tsp chopped cilantro, fresh
  • ½ tsp cumin
  • Sea salt and freshly ground pepper, to taste
  1. In a medium bowl, combine wild pink shrimp, tomatoes, onion, garlic, black beans, jalapeno pepper, cucumber, corn, avocado, lime juice and zest.
  2. Mix gently.
  3. Add cilantro and cumin, season with salt and pepper, mix again to combine all.
  4. Serve with tortilla chips.

Recipe compliments of Wild Planet and reprinted with permission
Photo Credit: Wild Planet