Skinny Shrimp Salsa
Servings: 8 • Serving Size: a little over 1/2 cup • Old Points: 2 pt • Points+: 2 pts Calories: 74.9 • Fat: 0.9 g • Protein: 12.5 g • Carb: 4.4 g • Fiber: 0.9 g • Sugar: 0.2 g Sodium: 278.2 mg
Ingredients:
- 16 oz cooked peeled shrimp
- diced fine 4 vine ripe tomatoes
- diced fine 6 tbsp red onion
- finely diced 3 tbsp jalapenos, diced fine (more or less to taste)
- 2 tbsp minced cilantro
- 2 limes, juice of (or more to taste)
- 1/2 tsp kosher salt
Directions:
Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving.I let it sit overnight, and it made a big difference. I didn't add jalapenos because I'm a baby. I kind of really eyeballed it. It did make a lot. We fed 4 adults and a baby/toddler and had a LOT leftover.
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