Shrimp and Corn Salsa

Shrimp and Corn SalsaShrimp and Corn Salsa.JPG
A twist on salsa for your 4th festivities!

gluten-free-icon.gif Gluten Free

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  • 3 Tablespoons extra-virgin olive oil
  • 2 Tablespoons fresh squeezed lime juice
  • 1 Tablespoon honey
  • 1 ½ Tablespoons chopped cilantro
  • 1 clove garlic, minced
  • 1 pound cooked salad shrimp
  • 3 cups cooked corn kernels
  • 2 cups quartered cherry tomatoes
  • ¾ cup chopped green onion
  • ¼ teaspoon salt
  • 3 avocadoes, peeled, seeded, and diced


  1. In a small bowl, whisk together olive oil, lime juice, honey, cilantro and garlic.
  2. In a large bowl, combine shrimp, corn, tomatoes, onion, and salt. 
  3. Add dressing to shrimp and corn mixture and toss well to combine.
  4. Serve with tortilla chips and top with diced avocado.

Serves 24

Nutrition Information
Per ¼ cup serving
Total Fat:6 g
Saturated Fat:1 g
Sodium:67 mg
Total Carbohydrate:8 g
Dietary Fiber:2 g
Sugars:2 g
Protein:9 g