I started making this recipe as a dip with chips for party buffets for football games. Then one summer evening when I didn’t want to cook because of the heat, I made it and served it on a bed of lettuce with cantaloupe slices. Another time I didn’t seem to know what to fix for dinner and it was getting late, so I fixed the recipe and made quesadillas with it. I think you are getting the picture!
It is best to prepare this salsa and let it sit for 4 to 6 hours, but it will do in a pinch to just make it up and eat it right then. ( You will note I have done this when I didn’t have dinner planned). If I were describing the taste, I think it would read: “Where shrimp cocktail meets lime cilantro with a kick!”
It is a great recipe to tinker with – add a little of your own flair, take something out you don’t particularly care for, or add some fun item in. I’m flexible that way – life is too short to stick with the rules! Give it a try sometime when you want something quick and easy . . . and yummy!
I always love to find a recipe that can be used many ways — it just makes life easier, if you know what I mean. It’s a little like the old woodworking saying: measure twice – cut once. Since I don’t do any woodworking, I adopted it for us foodies and it reads like this: prepare once – make several dishes!
- 1 pound small shrimp ( Like 60 – 70 to a lb. – already cooked)
- 3 avocados, chopped
- 4 small tomatoes, chopped
- ¾ cup fresh cilantro, chopped
- 5 green onions, chopped (green tops included)
- Juice of 1 lime
- ½ teaspoon lime zest
- 1 teaspoon juice from pickled jalapeno’s
- 2 tablespoons finely chopped pickled jalapeno’s
- ½ cup cocktail seafood sauce
- ¼ cup ketchup
- Salt to taste ( I use about 1 teaspoon kosher salt, but adjust for yourself)
- Rinse and peel shrimp. Drain well and then pat dry.
- Place in medium bowl.
- Add chopped avocados, tomatoes, green onions and cilantro. Stir gently to combine.
- In another bowl combine lime juice, lime zest, jalapeno juice, chopped jalapeños, salt, cocktail sauce, and ketchup. Stir until combined.
- Add sauce to shrimp mixture and gently stir to combine.
- Refrigerate and let sit to combine for 4 – 6 hours.
- Of course, if you would like to ramp up the heat, just increase the jalapeños to your desired preference.
- Before serving, drain any watery liquid that may have accumulated.
- Add a little fresh chopped cilantro and green onion to the top for garnish.
- Enjoy with chips or any other way you may prefer!