This Shrimp Salsa is an adaptation of my earlier Shrimp Salsa which is more of a traditional Mexican salsa with chopped prawns added.
The flavors of this version are very Italian with lots of fresh basil, tomatoes, onions, capers, sundried tomatoes and parsley. It looks gorgeous and it’s extremely healthy!
This salsa is great with crackers or chips and I really liked it on the endive spears as shown in the photo. You could also top a salad with it- maybe a Napa cabbage cole slaw with a neutral dressing?
I used pre-cooked prawns that I buy frozen at Costco.
I shared this recipe with Monday Mania at The Healthy Home Economist, Tuesday Night Supper Club at Fudge Ripple, Works For Me Wednesday at We Are That Family, Real Food Wednesday at Kelly The Kitchen Kop, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Foodie Friday at Designs By Gollum, Pennywise Platter Thursday at The Nourishing Gourmet
1 pound cooked prawns, chopped (I used Costco’s frozen 21-25 count)
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1/4 cup sundried tomatoes, chopped (I use oil packed from Trader Joes)
1 and 3/4 cup fresh roma tomatoes, chopped and drained
6 tablespoons fresh basil, chopped fine
3 tablespoons fresh parsley, chopped fine
3 tablespoons capers, rinsed and drained
1 cup onion, chopped fine (saute for a minute in 1/2 cup of water if “hot”)
small pinch dry oregano
small pinch garlic powder
1 tablespoon grated Reggiano cheese
fresh ground pepper to taste
dash salt
a squeeze or two of fresh lime to taste to brighten (I use Mexican limes)
Stir everything together and enjoy with crackers or chips or on spears of endive.
This salsa would also be great on top of a salad- maybe a Napa cabbage slaw with a neutral dressing?
This salsa keeps fine for a couple of days in your refrigerator.
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This looks great!
Thank you Amanda!
Visiting from the Tuesday Night Supper Club party. Your Italian shrimp salsa salad sounds fabulous. Great flavors, and I love the way you served it on the endive! Healthy and delicious!
Jenn/Rook No. 17
Thank you so much Jenn!