Skinny Shrimp Salsa

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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.

Nutrition 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

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