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Rock Shrimp Salsa Fresca

  • Yield: About 2 1/2 cups


  • 8 ounces peeled and deveined rock shrimp
  • 1 teaspoon Essence
  • 2 teaspoons olive oil
  • 1 cup peeled, seeded, and chopped vine-ripened tomatoes
  • 1/4 cup finely chopped red onions
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 1/2 teaspoons minced jalapenos
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil


  • In a bowl, toss the shrimp with the Essence to coat.
  • In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until firm and pink, 2 to 3 minutes. Remove from the heat and cool completely.
  • In a medium bowl, combine the tomatoes, onions, lime juice, cilantro, jalapenos, and garlic, and mix well. Add the shrimp, salt, pepper, and extra-virgin olive oil, mix well, and let sit for 15 minutes. Adjust the seasoning, to taste, and serve.