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Corn and Shrimp Salsa


1 tablespoon olive oil

8 ounces peeled and deveined shrimp

1/8 teaspoon salt for shrimp

1/8 teaspoon black pepper for shrimp

1 1/2 cup corn (fresh cooked, defrosted frozen, or drained canned corn)

2 medium plum tomatoes, diced (about 1 1/2 cups)

1/2 to 3/4 cup chopped cilantro, to taste

3/4 cup diced jicama

1/2 cup onion, finely chopped

1 jalapeño pepper (more or less depending on the heat level desired), finely chopped

3/4 teaspoon chili powder

1/4 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 ripe but not overly soft avocado (peeled, seeded, and diced)

juice of 3 medium limes


Place oil in a large skillet on medium high heat. Season shrimp with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add to skillet and cook until pink on the outside and opaque inside, about 1 minutes per side, depending on size of shrimp. Remove from skillet. Chop into small pieces.

In a large bowl, combine all the remaining ingredients (add 3/4 of the lime juice at first, then add more if needed to taste). Toss gently to combine. Allowing to rest for at least 30 minutes for the flavors to meld is recommended. Serve with tortillas, crackers, pita chips, or toasted baguette.

Prep Time; 15 min Cook Time: 2 min Total Time: 17 min



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