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
Shrimp
- 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.
Salsa
- Veggies – Avocado, tomato, cucumber, and red onion.
- Herbs – Lots of fresh cilantro.
Dressing
- 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
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Avocado Shrimp Salsa
Ingredients
Shrimp
- 1 tbsp butter
- 1 lb shrimp large, shells removed and deveined
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp lemon juice freshly squeezed
Salsa
- 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
Dressing
- 1/3 cup orange juice freshly squeezed
- 2 tbsp lime juice freshly squeezed
- 1 tsp garlic powder
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp pepper
Instructions
- 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.
I would love to make this for a work party but we won’t be able to eat it right away. Can I just keep the shrimp mixture, salsa mixture and dressing and avocado in separate containers and mix it all together when we are ready to have it?
Absolutely you can! The only thing I would say is the avocado may brown a little, but it should be fine!
Everyone loved this recipe!!! I even put some asside for my friend who is allergic to avacados before adding it and the dressing ingredients and it still tasted really good. By the way the comment someone made about it being watery is the cucumbers. This recipe is to be eaten immediately after all ingredients are mixed. So keep all shrimp and salsa ingredients without avacados and dressing in a bowl lined with paper towels until you’re ready to mix and serve. Delish!!
Super easy, super fresh! It was a hit. I can see this as a favorite go-to all year round. Thank you for this stellar recipe!
I haven’t made this yet but I noticed you mentioned chopping mango in the begining, but left it out of the recipe. Would mango be okay to add to this recipe? I ws planning on adding black beans as well.
Mangoes aren’t in this recipe, but it’s something that is usually added to salsas such as this. So yes, you can definitely add it and black beans are great too!
Also you mentioned lemon juice in the shrimp ingredients, but did not mention when to add to recipe.
My bad, recipe has been fixed.
Joe You amaze! Ridiculously easy to make and out of this world delicious! Follow recipe , use fresh shrimp ( vs pre-cooked). My friends devoured it! A constant request .. Will make again and again …
Why thank you! 🙂 Glad you like it!
This is simply Devine! Had it tonight! Addicted ! Thanks for the recipe, perfect light supper with a glass of Chardeney! Summer it screams! Yum.
It looks so tasty and healthy!
One of the best choice for a lazy chillout weekend in front of TV 😋
Yes!
I made this but it turned out very watery by the end of 2he. . Party. What could I have done wrong? I used already cooked scrimp! I also added celery! Everyone loved it but at the end it turned too watery and wasn’t touched after that!
It’s because you used already cooked shrimp. They are full of additives and preservatives and extra water. The recipe calls for fresh shrimp that should be lightly sauteed in butter. Already cooked shrimp should never be substituted for fresh. The end result will not be good.
Should be *****
Awesome!
Jo, my dear, this ‘salad’ is to die for. Absolutely delicious. Even I put it together in about 20 minutes. I paired it with Skinnytaste’s Korean Beef Rice Bowl. Five star restaurant quality. My two go to chefs. Thanks for sharing?
Thanks Dave! So glad you enjoyed it and made it your own by adding it to the bowl. Thanks for sharing your comments and being a part of the Jo Cooks community.