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1 pound fresh ripe tomatoes, diced;
6 ounces cooked shrimp, any size, diced;
3 tablespoons pure olive oil;
1 bell pepper, finely chopped;
1 tablespoon chopped onion;
1 stalk celery, chopped;
1 tablespoon chopped cilantro;
2 tablespoons fresh lime juice;
1 small jalapeno pepper, chopped;
1 avocado, peeled and diced;
salt and freshly ground pepper to taste.

Recipe: Mix all the ingredients in a mixing ball and season to taste with salt and white pepper. Let the shrimp salsa sit at room temperature for 5-10 minutes before serving, so all the fresh flavors mix properly. Serve with tortilla chips on the side. For this shrimp salsa you can use the pre-cooked cocktail shrimp from the grocery stores, or you can boil and cool down some shrimp to dice for the salsa. Tip: The shrimp salsa can be prepared several hours in advance and kept refrigerated, covered with plastic wrap.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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