Chunky Shrimp, Pineapple and Avocado Salsa

This chunky, tropical salsa makes for an excellent party dip with tortilla chips for scooping, or a light lunch piled on a bed of greens. Our Sweet Lime & Cilantro Vinaigrette is delicious with the juicy pineapple and plump shrimp. If you’d like to make this salsa in advance, wait to fold your avocado in right before serving so that it doesn’t discolor in the fridge.

Posted on Terrapin Ridge Farm Website, Recipe by Julia Heffelfinger

Course Appetizer

Keyword avocado, pineapple, salsa, shrimp

Ingredients

1 Cup cooked medium shrimp, tails removed and chopped
2 raw tomatillos, husks removed and finely chopped
2 garlic cloves, finely grated
1 Fresno or jalapeño pepper—stemmed, seeded, and finely chopped
1 cup finely chopped pineapple
1 cup finely chopped red onion
1/2 cup Terrapin Ridge Farms Sweet Lime & Cilantro Viniagrette
Kosher Salt & Pepper
1 finely chopped red onion
1/4 cup finely chopped fresh cilantro
Corn tortilla chips or plantain chips, for serving
Lime Wedges for serving

Instructions

In a large bowl, toss the shrimp with the tomatillos, garlic, Fresno pepper, pineapple, red onion, and the Sweet Lime & Cilantro Vinaigrette. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.
Remove the salsa from the fridge and gently fold in the avocado and cilantro. Season with salt and pepper, if needed. Transfer to a serving bowl and serve with corn tortilla chips or plantain chips for dipping. Pass lime wedges on the side.
Posted on Terrapin Ridge Farm Website, Recipe by Julia Heffelfinger