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This Avocado Shrimp Salsa is the perfect appetizer loaded with fresh and delicious ingredients. End result is bold flavors and one great salsa. And the best past? It’s ready in only 20 minutes!
Avocado Shrimp Salsa
Are you a fan of fresh, sharp flavors? Do you crave ceviche day and night? Well then this salsa is 100% up your alley. It’s got bright tomatoes and red onion, juicy shrimp, and lots of fresh lime juice. It’s such a tasty and satisfying way to devour a bunch of veggies. I usually snack on this on my patio, soaking in the sun with this refreshing treat. Try it today!
Satisfy That Salsa Craving
Did you know salsa is the Spanish word for sauce? I know, too many questions today so let’s just talk about salsa, my friends. Salsa is a good thing and a wonderful invention because it can go with almost any meal, not just tacos or burritos. In Mexico they have endless types of different salsas, made with all sort of chopped fresh ingredients such as tomatoes, onions, peppers, avocados, mangoes, cucumbers, etc. Impossible not to love a good salsa.
Ingredients In Avocado Shrimp Salsa
- Butter – Unsalted to control our sodium content.
- Shrimp – Large with shells and veins removed. We’re going to cook the shrimp today!
- Salt & pepper – To taste.
- Veggies – Avocado, tomato, cucumber, and red onion.
- Herbs – Lots of fresh cilantro.
- Juice – Fresh orange and lime juice, trust me it’ll make all the difference in the world to use fresh.
- Garlic – Both fresh and powdered are used in this recipe for that garlic concentrate.
- Salt & pepper – To taste.
How To Make Avocado Shrimp Salsa
Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.
- Prepare the shrimp: Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper, and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle with lemon juice and toss. Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl.
- Prepare the salsa: To the same bowl add the avocados, tomatoes, cucumber, red onion and cilantro.
- Mix the dressing: In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well. Serve immediately with tortilla chips.
Tips For Making The Best Avocado Shrimp Salsa
- Know your chopping. Ingredients that provide bulk such as tomatoes, mangoes, avocados or cucumbers can be chopped on the coarse side, while ingredients that provide flavor, such as onions, chiles or garlic should be very finely chopped.
- If you want to make this ahead, I strongly recommend chopping all the ingredients together, except the avocados and storing them in an airtight container in the fridge. Before serving add the avocados and dressing. Also keep in mind that shrimp only lasts about 2 days in the fridge before starting to go bad. Fresh is always best.
- Cooked shrimp can also be used, just rinse it and pat it dry before using.
- Don’t stress over your salsa. If you’re missing an ingredient, don’t worry. Substitute it with something else. Don’t be afraid to experiment and have fun.
Storing Leftover Shrimp Salsa
This recipe will only last in the fridge for up to 2 days, so eat it fast! This recipe won’t freeze well so try to prepare it day of.
Craving More Shrimp? Try These Recipes:
- Firecracker Shrimp
- Chili Garlic Shrimp
- Honey Garlic Shrimp
- Blackened Shrimp
- Coconut Shrimp Curry
- Brazilian Shrimp Soup
- Garlic Butter Shrimp
- Spicy New Orleans Shrimp
- 1 tablespoon butter
- 1 pound shrimp (large, shells removed and deveined)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 2 tablespoon lemon juice (freshly squeezed)
- 2 medium avocados (peeled and chopped)
- 1 cup tomatoes (chopped)
- 1 English cucumber (chopped)
- 1/3 cup red onion (chopped)
- 1/3 cup cilantro (fresh, chopped)
- 1/3 cup orange juice (freshly squeezed)
- 2 tablespoon lime juice (freshly squeezed)
- 1 teaspoon garlic powder
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon pepper
- Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle the lemon juice all over the shrimp and toss.
- Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl.
- To the same bowl add the avocados, tomatoes, cucumber, red onion and cilantro.
- In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.
- Serve immediately with tortilla chips.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.