Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Avocado Shrimp Salsa Recipe

Avocado Shrimp Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 653 reviews
  • Author: Jasmine
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 6 servings 1x
  • Category: Appetizer, Snack
  • Method: Boiling
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Description

This vibrant Avocado Shrimp Salsa combines tender, juicy shrimp with creamy avocados, crisp cucumbers, and a zesty salsa verde, creating a fresh, flavorful dish perfect for dipping or as a light appetizer. Quick and easy to prepare, it’s ideal for summer gatherings or healthy snacking.


Ingredients

Units Scale

Protein and Seafood

  • 1 lb shrimp, peeled and deveined

Vegetables and Herbs

  • 2 avocados, cubed
  • 2 Persian cucumbers, chopped
  • 1/2 cup chopped tomatoes
  • 12 jalapeños, seeded and chopped
  • 1 small shallot, finely chopped
  • 1 clove garlic, grated
  • 1/2 cup cilantro, roughly chopped

Condiments and Seasonings

  • 1 tbsp lime zest
  • 1/4 cup lime juice
  • 1/3 cup salsa verde
  • Flaky sea salt, to taste

Instructions

  1. Cook the Shrimp: Bring a large pot of water to a boil over high heat. Add the shrimp and simmer until they turn pink, about 2-3 minutes depending on their size. Drain the shrimp and immediately run them under cold water to halt the cooking process. Once cooled, chop the shrimp into bite-sized pieces.
  2. Combine Ingredients: In a large bowl, add the chopped shrimp. Incorporate the cubed avocados, chopped cucumbers, tomatoes, jalapeños, shallot, garlic, and cilantro. Gently toss to combine.
  3. Season the Salsa: Add lime zest, lime juice, salsa verde, and season with flaky sea salt to taste. Mix well to evenly distribute the flavors.
  4. Serve: Serve immediately with plenty of tortilla chips or on its own as a fresh appetizer. Enjoy!

Notes

  • For a spicier kick, leave some seeds in the jalapeños.
  • Use fresh cilantro for the best flavor, but parsley can be a substitute if cilantro is not available.
  • The dish can be prepared a few hours ahead; cover and refrigerate to let flavors meld.
  • Chop the shrimp and prepare ingredients in advance for quick assembly.

Nutrition

  • Serving Size: 1/6 of the recipe (approx. 150g)
  • Calories: 150 kcal
  • Sugar: 3g
  • Sodium: 210mg
  • Fat: 9g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 140mg