Prep 15 mins
Cook 0 mins
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
- 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
- Combine all ingredients and chill 8 hours or overnight.
This is always delicious. It makes alot so I freeze it and pull it out whenever I want a great snack, appetizer, or for a cookout. I add diced avocadoes. It gives it a little something extra. I have 3 picky kids but 2 out of 3 love it.
I made and brought this salsa to a ladies happy hour in our neighborhood to very good reviews. My bowl was almost empty despite the excess of other dips and appetizers. No leftovers means 5* in my book!
Awesome! I prefer to use a little larger shrimp. I use 1 cup of cocktail sauce instead of salsa and increase the fresh tomotoes and onions (and add 1 seeded/diced jalalpeno) for a fun variation. You can get really crazy and add 1 cup of cactus (I use the jar kind). Thanks for posting.