Avocado Shrimp Salsa
A fresh and vibrant avocado shrimp salsa with ripe avocado, tender shrimp, tomatoes, jalapeño, and herbs. Perfect as a light lunch, appetizer, or snack, offering a balance of creamy, zesty, and spicy flavors.
Servings: 4 servings
Calories: 190kcal
Ingredients
- 1 lb (450 g) shrimp (peeled and deveined)
- 2 ripe avocados (diced)
- 2 medium tomatoes (diced)
- 1/2 red onion (finely diced)
- 1 jalapeño (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 cucumber (diced small)
- 2 cloves garlic (minced)
- Juice of 2 limes
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon hot sauce (optional)
- 1/2 teaspoon cumin (optional)
Instructions
- Bring a small pot of salted water to a gentle boil. Add the shrimp and cook for 2 to 3 minutes, just until pink and opaque. Drain and let cool.
- Chop the cooked shrimp into bite-size pieces.
- In a large bowl, combine the shrimp, diced avocado, tomatoes, red onion, jalapeño, cilantro, cucumber, and garlic.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, pepper, and hot sauce or cumin if using.
- Pour the dressing over the shrimp mixture and gently toss so the avocado stays in chunks.
- Serve immediately or chill before serving.
Notes
Choose ripe but firm avocados for structure
Don’t overcook the shrimp to avoid rubbery texture
Adjust jalapeño and hot sauce for spiciness
Use fresh lime juice for brightness
Toss gently to preserve avocado
Optional garnish: extra lime wedges
Don’t overcook the shrimp to avoid rubbery texture
Adjust jalapeño and hot sauce for spiciness
Use fresh lime juice for brightness
Toss gently to preserve avocado
Optional garnish: extra lime wedges