This shrimp salsa recipe is one of my favorites. I love all the fresh, healthy ingredients, especially the flavor. The flavor keeps bringing me back and I think it will for you too.
In creating this dish the first thing I wanted to do was create a salsa recipe that was special. So I decided to do it up with some baby shrimp. If you can't find baby shrimp, buy the larger shrimp and chop them into small pieces.
Remember, fresh salsas are always best served the same day you make them. Serve this shrimp salsa in a bowl that is placed in another bowl filled with ice to keep it chilled.
Drain the water from the can of corn. Preheat the olive oil in a fry pan over medium high heat. Add the corn and saute until corn looks roasted with brown spots. About 3 to 5 minutes. Remove from heat and cool.
Chop the tomato, bell pepper, garlic, onion, cucumber, and cilantro leaves and add to a bowl.
Add the chipotle salsa, shrimp, lime juice and salt and mix well. Add the corn when cool and the avocado. Mix gently.
Now is the time to taste it to see if you need to add more salt or chipotle salsa. Refrigerate 1 hour before serving. Makes approximately 3 cups.
Shrimp salsa can be served with quesadillas, tacos, fajitas or just by itself with chips.
This is the perfect Mexican appetizer. It goes great with Mexican food or even on top of a green salad --very versatile.
I know you will enjoy this south-of-the border delight.
Home for Shrimp Salsa
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California