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Shrimp "cocktail" with kiwi salsa fresca

Let kiwi salsa fresca perk up your next shrimp "cocktail"!

In the not-wholly-Kosher house where I grew up, shrimp cocktail was forbidden fruit, but when we went out for a "fancy" dinner, somehow it became precious permitted fruit. Go figure. I love shrimp in all of its guises. I always have, and I always will.

On the other hand, the cocktail sauce I remember -- often filled with sugar -- isn't something I indulge in as an adult. This kiwi salsa fresca, made with yellow kiwis that I happened to luck into at a local market, adds zing (as much or as little as you like), balanced by sweetness from the fruit itself. Grill the shrimp, or roast them under the broiler. The whole dish, both shrimp and salsa, takes just a few minutes to make, right before you're ready to serve. 

Use yellow or green kiwi in this zesty salsa fresca!

Shrimp "cocktail" with kiwi salsa fresca {gluten-free, can be vegan}

From the pantry, you'll need: frozen shrimp, chili powder, kosher salt, fresh black pepper, extra virgin olive oil, lime, jalapeño.

Serves 4; can be multiplied.


For the shrimp:
1 lb large shrimp (21-25 per pound size), defrosted if frozen, peeled and deveined
1 tsp chili powder
1/4 tsp kosher salt
1/2 tsp fresh black pepper
2-3 Tbsp extra virgin olive oil

For the salsa:
3 kiwis, yellow or green or a mix, peeled and chopped
1 tomato, any type, most seeds removed, chopped
1 cup chopped cucumber
Juice of 1/2 lime
1/2 jalapeño pepper, seeds removed (or left in, if you like spicy salsa), minced
1/4 tsp kosher salt, or more to taste


Place the shrimp and seasonings in a bowl, and mix well. Cover, and refrigerate for 1 hour.

Meanwhile, make the salsa. Place all ingredients in a food processor or blender, and pulse 2 times. Set aside, or refrigerate. (Don't make this more than an hour before serving.)

Preheat the broiler (or grill). Line a rimmed baking sheet with aluminum foil. Spread the shrimp in a single layer.

Cook under the broiler for 2 minutes per side, until the shrimp are pink and curled. 

Serve warm, at room temperature, or chilled, with the salsa.

[Printer-friendly recipe.]

More salsa variations:
Jalapeño nectarine salsa fresca, from The Perfect Pantry
Mango, watermelon and tomato salsa fresca, from The Perfect Pantry
Pineapple tomato salsa, from Simply Recipes
Cucumber pico de gallo, from A Farmgirl's Dabbles

Try this zesty, fruity salsa fresca with shrimp at your next party!

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


the 'spoon' in the email pic looks as if it might have been made with a 3-D printer?
Recipe-seems wonderful, of course!

It sounds delicious, and you're making me realize I've never seen yellow kiwi!

Shirley, it's a real spoon!

Kalyn, I rarely see the yellow kiwis, and when I do, I have to buy them! The taste is much the same as the green ones.

I love golden kiwifruit. Here "kiwi" means, firstly, the actual kiwi bird which are protected and endangered species. Cut a kiwi bird in half and you'll be fined $NZ10,000.00. Secondly Kiwis is how we describe our selves, otherwise known as New Zealanders. Here the fruit always has the word "fruit" after "kiwi".

Incidentally when I was a child these fruit were called "Chinese Gooseberries". Hey, whatever you call them they'll be great in a salsa. They are also a good meat tenderiser, just don't leave them with the meat too long or you meat will become mush!

Happy eating, Michelle in Wellington, NZ

Michelle, thanks for teaching us about kiwi fruit; I'll use that term from now on. The golden kiwi fruit is a more rare sighting here, and I was so glad to find it. I remember buying huge bags of kiwi fruit when I traveled in NZ, and eating it with the skin on, which was new to me.

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