This Shrimp and Corn Salsa is always a party favorite. Bright, fresh, and full of flavor, it combines tender seasoned shrimp with sweet corn, creamy avocado, juicy tomatoes, red onion, jalapeño and plenty of cilantro. It tastes like summer in a bowl and is perfect with tortilla chips, spooned into tacos, or wrapped in a tortilla for an easy lunch.
This is a simple, versatile recipe that works with fresh or frozen shrimp and with canned, frozen, or fresh corn. Season the shrimp with Old Bay, Cajun seasoning, or your preferred seafood blend. If your shrimp are large, chop them into bite-sized pieces so they’re easier to scoop. Use cherry tomatoes or any ripe tomato you have on hand, and add fresh lime juice to brighten and prevent the avocado from browning.
Shrimp and Corn Salsa Recipe Ingredients
Shrimp: Use peeled and deveined shrimp (fresh or frozen). Season to taste—Old Bay, Cajun seasoning, smoked paprika, or a simple salt-and-pepper mix all work well.
Corn: Fresh, frozen, or canned corn—about 2 cups. Briefly char the corn in a skillet for extra flavor, or use cooked corn if you prefer.
Tomatoes: Cherry tomatoes are ideal, chopped, or use any ripe tomato, diced.
Avocado: Adds creaminess—use one ripe avocado, chopped. Squeeze lime over it to help prevent browning.
Red onion: A small amount of diced red onion adds sharpness and crunch.
Cilantro: Fresh cilantro gives the salsa its herbaceous lift—use a generous handful, chopped.
Jalapeño: Optional, deseeded if you want milder heat. Finely dice and add to taste.
Lime juice: Fresh-squeezed lime juice (from about 2 limes) brightens the salsa and ties the flavors together.
Recipe tip: Roll limes on the counter before juicing to release more juice.
How to Store Shrimp and Corn Salsa
Transfer the salsa to an airtight container and refrigerate. It will keep well for up to 2 days. To preserve texture, you can store the avocado separately and add it when serving, or stir it in just before serving if you plan to keep the salsa a full two days.
This shrimp and corn salsa is excellent for parties, potlucks, game days, or a light summer meal. Serve with tortilla chips, on tacos or tostadas, or use it as a filling for wraps. It’s fresh, colorful, and crowd-pleasing.
More Salsa Recipes You’ll Love
- Pineapple Mango Salsa
- Peach Mango Salsa
- Pumpkin Salsa
Shrimp and Corn Salsa
Ingredients
- 1/2 pound shrimp (peeled and deveined)
- 2 tsp Old Bay Seasoning (or Cajun seasoning)
- 2 tbsp olive oil
- 2 cups corn (fresh, frozen or canned)
- 1 jalapeño pepper (diced, optional)
- 1/4 cup red onion (diced)
- 1 avocado (chopped)
- 1 cup cherry tomatoes (chopped)
- 1/4 cup fresh cilantro leaves (chopped)
- 2 limes (juiced)
- 1/2 tsp salt (or to taste)
Instructions
- Toss the shrimp with 2 teaspoons of Old Bay or your chosen seasoning. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque and cooked through. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and cook the corn 3–4 minutes, stirring occasionally, until slightly charred and tender. Let cool slightly.
- In a large bowl combine red onion, cherry tomatoes, diced jalapeño, cilantro, and the cooked corn. Stir in the chopped avocado. Squeeze the juice of 2 limes over the mixture and season with salt to taste.
- Chop the cooked shrimp if needed, add to the bowl, and gently toss to combine. Serve immediately or refrigerate 30 minutes to let flavors meld.
- Serve with tortilla chips, spoon into tacos, or use as a filling for wraps.
Carbohydrates: 15 g
Protein: 10 g
Fat: 6 g
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