Skinny Shrimp Salsa


  • 16 oz cooked peeled shrimp, diced fine
  • 4 vine ripe tomatoes, diced fine
  • 6 tbsp red onion, finely diced
  • 3 tbsp jalapenos, diced fine (more or less to taste)
  • 2 tbsp minced cilantro
  • 2 limes, juice of (or more to taste)
  • 1/2 tsp kosher salt


Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving.

Nutritional information:

Servings: 8
Serving Size: a little over 1/2 cup
Smart Points: 1

Calories: 74.9
Sodium: 278.2 mg

Fat: 0.9 g
Protein: 12.5 g
Carb: 4.4 g
Fiber: 0.9 g
Sugar: 0.2 g