Description
This Avocado Shrimp Salsa is a fresh, vibrant, and protein-packed appetizer that’s bursting with zesty lime, juicy shrimp, creamy avocado, and a hint of spice from jalapeños. It’s the perfect healthy snack, dip, or light meal, ready in just 20 minutes! Serve it with crispy tortilla chips or enjoy it on tacos, salads, or tostadas for a refreshing twist.
Ingredients
Scale
For the Shrimp
- 1 pound shrimp, peeled and deveined
For the Salsa
- 2 avocados, cubed
- 2 Persian cucumbers, chopped
- 1/2 cup tomatoes, chopped
- 1–2 jalapeños, seeded if desired, chopped
- 1 small shallot, finely chopped
- 1 clove garlic, grated
- 1/2 cup cilantro, roughly chopped
- 1 tbsp lime zest
- 1/4 cup lime juice
- 1/3 cup salsa verde
- Flaky sea salt, to taste
Instructions
- 1. Cook the Shrimp
- Bring a large pot of water to a boil over high heat.
- Add the shrimp and simmer until pink and opaque, about 2-3 minutes (depending on size).
- Drain the shrimp, then immediately run them under cold water to stop the cooking process.
- Once cool, chop the shrimp into bite-sized pieces.
- 2. Mix the Salsa
- In a large mixing bowl, combine the chopped shrimp, avocado, cucumbers, tomatoes, jalapeños, shallots, garlic, and cilantro.
- Add the lime zest, lime juice, salsa verde, and flaky sea salt to taste. Stir gently to combine.
- 3. Serve & Enjoy
- Serve immediately with tortilla chips, over tacos, or in lettuce cups. Enjoy!
Notes
- Make it Spicy: Keep the jalapeño seeds or add a pinch of red pepper flakes for extra heat.
- Storage: Best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 1 day (avocado may brown slightly).
- Protein Swap: Substitute shrimp with grilled fish, crab, or even chicken for a different take!
Nutrition
- Serving Size: 1 cup
- Calories: 180kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 125mg