What's This?
Serving size 4
Prep Time
Total Time


4 medium yellow tomato (1 pound), seeded and finely chopped1 yellow bell pepper, finely chopped1 medium cucumber, peeled, seeded and finely chopped14 stalk celery, finely chopped½ small red onion, finely chopped2 Tbsp minced fresh ginger2 Tbsp white wine vinegar2 Tbsp lemon juice1 Tbsp Worcestershire sauce½ tsp freshly ground pepper¼ tsp salt several dashes hot sauce, to taste1 lb raw shrimp (21-25 per pound), peeled and deveined2 clove garlic, minced2 Tbsp minced fresh thyme


1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

3. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 131 3%
  • Calories from fat 9
  • Total Fat 1gm 56%
  • Saturated Fat 0gm 2%
  • Monounsaturated Fat 0gm 17%
  • Sodium 418mg
  • Total Carbohydrates 10gm 2%
  • Fiber 2gm
  • Protein 20gm
  • Cholesterol 168mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Shrimp, American, Barbecue & Grilling, Fourth of July

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