This Avocado Shrimp Salsa is bursting with flavor, texture, and color. It’s quick to prepare, loaded with protein and healthy fats, and naturally gluten-free and dairy-free. The combination of juicy shrimp, buttery avocado, crunchy vegetables, and tangy lime juice creates a balanced and satisfying bite. Whether you’re hosting a party or craving a healthy snack, this recipe is a guaranteed crowd favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked shrimp, peeled, deveined, and chopped ripe avocados, diced Roma tomatoes, diced red onion, finely chopped cucumber, diced jalapeño or serrano pepper, minced (optional for heat) fresh cilantro, chopped lime juice (freshly squeezed) salt black pepper
Directions
In a large bowl, combine the chopped shrimp, tomatoes, cucumber, red onion, jalapeño (if using), and cilantro.
Add the diced avocado and gently fold it into the mixture.
Squeeze fresh lime juice over the salsa and season with salt and black pepper to taste.
Stir gently to combine all the ingredients, being careful not to mash the avocado.
Chill in the refrigerator for 15–20 minutes to let the flavors meld.
Serve cold with tortilla chips, over tostadas, or as a topping for grilled seafood or tacos.
Servings and timing
This recipe makes about 4 cups of salsa, serving 4–6 people as an appetizer or side. Prep time: 15 minutes Chill time: 15–20 minutes (optional but recommended) Total time: 15–35 minutes
Variations
Add Corn: Mix in sweet corn kernels for added texture and flavor.
Spicy Twist: Add hot sauce or extra jalapeños for more heat.
Mango Version: Add diced mango for a sweet tropical note.
Citrus Blend: Use a mix of lime and orange juice for a slightly sweeter dressing.
Grilled Shrimp: Use grilled shrimp for a smoky flavor upgrade.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 1 day. Avocado tends to brown quickly, so it’s best enjoyed fresh.
To help minimize browning, press a piece of plastic wrap directly onto the surface of the salsa before sealing the container.
Do not freeze, as the avocado and fresh vegetables will lose their texture after thawing. This dish is meant to be served cold—no reheating required.
FAQs
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed, peeled, deveined, and cooked before adding to the salsa.
How ripe should the avocado be?
Use avocados that are ripe but still firm so they hold their shape in the salsa.
Is this recipe spicy?
Only if you add jalapeño or serrano pepper. Adjust or omit based on your spice preference.
Can I make this salsa ahead of time?
You can prep the ingredients ahead, but mix in the avocado and lime juice just before serving to preserve freshness.
What shrimp size works best?
Medium shrimp work well for chopping into bite-sized pieces, but you can use any size and adjust accordingly.
Can I serve this as a main dish?
Yes, serve it over rice, salad greens, or in lettuce wraps for a light and filling meal.
What do I serve with avocado shrimp salsa?
Tortilla chips, tostadas, crackers, or as a topping for tacos or grilled proteins.
How do I keep the avocado from browning?
Toss the avocado in lime juice right after dicing and store the salsa with plastic wrap pressed on the surface.
Can I add beans?
Yes, black beans or white beans can add extra protein and fiber.
Is this gluten-free?
Yes, all the ingredients are naturally gluten-free. Just pair with gluten-free chips or sides if needed.
Conclusion
Avocado Shrimp Salsa is a refreshing, vibrant dish perfect for warm-weather gatherings or anytime you’re craving something light yet flavorful. With tender shrimp, creamy avocado, and zesty lime, this salsa is as satisfying as it is nutritious. Quick to assemble and endlessly versatile, it’s a must-have recipe for your appetizer collection.
Avocado Shrimp Salsa is a light, zesty, and protein-rich appetizer featuring tender shrimp, creamy avocado, and crisp vegetables in a citrusy lime dressing. Perfect for dipping, spooning over tostadas, or serving as a vibrant side dish.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15–35 minutes (including chill time)
Yield:4–6 servings (about 4 cups)
Category:Appetizer
Method:No-Cook
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
1 lb cooked shrimp, peeled, deveined, and chopped
2 ripe avocados, diced
2 Roma tomatoes, diced
1/2 cup red onion, finely chopped
1/2 cup cucumber, diced
1 jalapeño or serrano pepper, minced (optional)
1/4 cup fresh cilantro, chopped
3 tbsp lime juice (freshly squeezed)
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Instructions
In a large bowl, combine chopped shrimp, tomatoes, cucumber, red onion, jalapeño (if using), and cilantro.
Gently fold in the diced avocado.
Drizzle with lime juice and season with salt and black pepper to taste.
Stir gently to combine, being careful not to mash the avocado.
Chill for 15–20 minutes in the refrigerator to let the flavors meld.
Serve cold with tortilla chips, over tostadas, or as a topping for tacos or grilled seafood.
Notes
Use ripe but firm avocados to maintain texture.To minimize browning, toss avocado in lime juice and press plastic wrap directly onto the surface when storing.Best served fresh—consume within 1 day.Try adding corn, mango, or black beans for variations.Grilled shrimp adds a smoky flavor boost.
