This Avocado Shrimp Salsa is the kind of fresh, zesty snack that disappears fast. It’s loaded with juicy shrimp, creamy avocado, crisp cucumber, and just enough jalapeño for a little kick. A squeeze of lime brings it all together in a bright, scoopable salsa you’ll want to serve with a big bowl of tortilla chips.
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It’s perfect for a light appetizer or a party dip that feels a little more elevated than the usual fare. You can even pile it onto tostadas or spoon it over greens for a quick lunch. It’s easy to throw together and even better after a quick chill in the fridge.
Helpful Tips
- Use small shrimp or chop larger ones into bite-sized pieces so they’re easy to scoop up with chips.
- Seed the tomatoes and cucumber to keep the salsa from getting watery as it sits.
- Adjust the spice by adding more or less jalapeño, or leave the seeds in if you like it hot.
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Avocado Shrimp Salsa
Ingredients
- 1 pound cooked shrimp chopped
- 2 medium tomatoes seeded and diced
- 1 ripe avocados diced
- 1/4 cup red onion diced
- 1/2 cup cucumber peeled and chopped
- 1-2 jalapeno pepper seeded and chopped
- 2 limes juiced
- Handful fresh cilantro chopped
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Tortilla chips for serving
Instructions
- Mix all ingredients in a bowl. Taste and adjust seasoning, if necessary. Refrigerate for at least 1 hour before serving so flavors can meld. Serve with tortilla chips.
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.