Shrimp Salsa
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Shrimp Salsa
Photography by Matthew Kimura
This recipe makes 33 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 11 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 |
| chol | 8 mg |
| sodium | 27 mg |
| potassium | 27 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| vit C | 3 |
| folate | 1 |
This salsa is best enjoyed fresh. If you want to prepare it ahead, chop the ingredients but combine them just before serving.
Ingredients
- 1 cup cooked baby shrimp
- 1 cup chopped cherry tomatoes
- 1/4 cup diced green onion
- 2 jalapeño peppers, seeded and diced
- 3 tbsp chopped fresh coriander
- 3 tbsp lime juice
- 4 tsp vegetable oil
- 1/4 tsp salt
- 1 pinch granulated sugar
Preparation
In bowl, toss shrimp, tomatoes, onion, jalapeño peppers, coriander, lime juice, oil, salt and sugar.
Source : Canadian Living Magazine: January 2010
- Keywords : Appetizers; Shrimp; Tomatoes; Green onions; Jalapeno pepper;
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