Photography by Jim Bathie
Fresh, bright, and perfect for warm-weather gatherings, this Shrimp with Creole Tomato Salsa pairs tender, boiled shrimp with a vibrant salsa of ripe Creole tomatoes, creamy avocado, sweet corn, and a touch of jalapeño heat. Finished with fresh herbs and zesty lime juice, this dish makes an ideal appetizer or light entrée served with crisp tortilla chips.
Shrimp with Creole Tomato Salsa
Makes about 8 servings
Ingredients
- 2 cups diced Creole tomato
- 2 medium avocados, chopped
- ½ cup fresh corn kernels
- ¼ cup diced red onion
- ¼ cup loosely packed chopped fresh basil
- 1 small jalapeño, seeded and diced (about 2 tablespoons)
- 2 tablespoons plus 1 teaspoon fresh lime juice, divided
- 1½ teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- ¾ teaspoon kosher salt, divided
- 24 large peeled and deveined fresh shrimp, boiled or steamed
- Toasted tortilla chips, to serve
- Garnish: fresh basil leaves
Instructions
- In a medium bowl, combine tomato, avocado, corn, onion, chopped basil, jalapeño, 2 tablespoons lime juice, garlic, thyme, and ½ teaspoon salt. Refrigerate for 3 hours.
- Just before serving, in another medium bowl, combine shrimp, remaining 1 teaspoon lime juice, and remaining ¼ teaspoon salt. Serve shrimp with salsa and tortilla chips, and garnish with basil leaves, if desired.
