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Spicy Shrimp Salsa

Radishes add a wonderful crunch to this colorful salsa that is also superb over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 cups


  • 1/2 pound cooked shrimp, peeled, deveined and chopped
  • 1 large tomato, chopped
  • 1/4 cup finely chopped onion
  • 3 radishes, chopped
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons finely chopped seeded jalapeno pepper
  • 1/4 teaspoon salt
  • Baked tortilla chip scoops


  • In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 38 calories, 1g fat (0 saturated fat), 43mg cholesterol, 119mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat.

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  • Beema
    Jul 15, 2016

    Fabulous! A couple of tips: the recipe did not specify Hot or Mild Jalepe?os, and I grabbed a small jar not realizing until I added it to the mix that it was the mild version. This recipe definitely needed the hot version... so I added some sriracha sauce, and that added the heat. Secondly, salsas need to marinate for a while, so I made this two days before the party, but did not add the shrimp until just before serving. Perfecto!!