Monday, July 13, 2015

Ned a fresh appetizer?

This shrimp salsa was super tasty! I did add avocado and you could probably add black beans. I'd add a little more salt than I did, but the cilantro made the whole dish. Unless you hate cilantro, then obviously don't add it.

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


  • 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 
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.