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Home / Recipes
20 minutes
4.6 from 27 votes
19 Comments

Avocado Shrimp Salsa

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  • 506
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

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!  

a hand holding a chip with avocado shrimp salsa

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.

process shots for making avocado shrimp 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.
overhead shots of a bowl loaded with avocado shrimp salsa surrounded by tortilla chips

How To Make Avocado Shrimp Salsa

Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.

  1. 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.
  2. Prepare the salsa: To the same bowl add the avocados, tomatoes, cucumber, red onion and cilantro.
  3. 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.
a bowl loaded with finished avocado shrimp salsa

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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side view shot of a hand holding up a tortilla chip topped with shrimp avocado salsa

Avocado Shrimp Salsa

4.6 from 27 votes
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
This Avocado Shrimp Salsa is the perfect appetizer using fresh and delicious ingredients. End result is bold flavors and one great salsa, ready in only 20 minutes! Great for parties, game day, or a fresh snack. 

Ingredients

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

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 tablespoon lime juice freshly squeezed
  • 1 teaspoon garlic powder
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
US Customary – Metric

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.

Video

Recipe Notes

Because of the avocados this salsa is best when fresh. If you want it to last longer mix everything together except the avocado and just add avocado before serving. 
Nutrition: Nutritional information does not include tortilla chips. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 72kcal (4%)Carbohydrates: 4g (1%)Protein: 9g (18%)Fat: 1g (2%)Cholesterol: 117mg (39%)Sodium: 645mg (28%)Potassium: 143mg (4%)Sugar: 1g (1%)Vitamin A: 245IU (5%)Vitamin C: 11.6mg (14%)Calcium: 74mg (7%)Iron: 1.1mg (6%)
Course:Appetizer, Snack
Cuisine:American, Mexican
Keyword:avocado shrimp salsa, salsa, shrimp recipes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Originally shared August 2013. Updated with new photos and video.
  • 506
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Shauna says

    February 5, 2021 at 6:10 am

    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?

    Reply
    • Jo Cooks Team says

      February 5, 2021 at 9:44 am

      Absolutely you can! The only thing I would say is the avocado may brown a little, but it should be fine!

      Reply
  2. M Lu says

    February 4, 2020 at 6:46 am

    5 stars
    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!!

    Reply
  3. Susan says

    February 2, 2020 at 4:48 pm

    5 stars
    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!

    Reply
  4. M Lu says

    January 31, 2020 at 8:55 pm

    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.

    Reply
    • jo says

      February 1, 2020 at 9:01 am

      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!

      Reply
      • M Lu says

        February 2, 2020 at 11:27 am

        Also you mentioned lemon juice in the shrimp ingredients, but did not mention when to add to recipe.

      • jo says

        February 2, 2020 at 12:33 pm

        My bad, recipe has been fixed.

  5. Cornelia says

    July 26, 2019 at 7:41 pm

    5 stars
    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 …

    Reply
    • Joanna Cismaru says

      July 27, 2019 at 10:24 am

      Why thank you! 🙂 Glad you like it!

      Reply
  6. Victoria willson says

    August 3, 2018 at 8:18 pm

    5 stars
    This is simply Devine! Had it tonight! Addicted ! Thanks for the recipe, perfect light supper with a glass of Chardeney! Summer it screams! Yum.

    Reply
  7. Natalie Ellis says

    May 3, 2018 at 2:14 am

    It looks so tasty and healthy!
    One of the best choice for a lazy chillout weekend in front of TV 😋

    Reply
    • Joanna Cismaru says

      May 3, 2018 at 7:01 am

      Yes!

      Reply
  8. Sally Martin says

    April 30, 2018 at 3:18 pm

    5 stars
    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!

    Reply
    • mitchl1221 says

      May 18, 2019 at 2:31 pm

      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.

      Reply
  9. Dave says

    December 13, 2016 at 6:13 pm

    Should be *****

    Reply
    • Fenne Kieken says

      December 13, 2016 at 10:38 pm

      Awesome!

      Reply
  10. Dave says

    December 13, 2016 at 6:11 pm

    3 stars
    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?

    Reply
    • Fenne Kieken says

      December 13, 2016 at 10:37 pm

      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.

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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