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This quick to prepare Avocado Shrimp Salsa is a go-to for entertaining, snacking, and weeknight dinners at home. Flavorful homemade salsa made with chunks of shrimp, buttery avocado, lime, and the secret – a small amount of salsa verde. Serve this with tortilla chips as a quick, yummy appetizer, or build it into your weeknight salads. It’s fun and delicious any way you choose to serve it up.
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If you can believe it, this is the first time I am sharing a salsa recipe. Well, let me take that back. This is my first stand-alone salsa recipe, one that’s not attached to a crunchy taco or cheesy quesadilla.
I’ve said it many times lately, but I’m not good at sharing appetizer recipes. I prefer to share a whole meal with you all. Everything from the main course, to the sides, to the sauce. I usually put them all together in one post. But this year, and especially this summer, I’m embracing the apps.
Appetizers and snack-style recipes are some of the only dishes I really haven’t explored much. So the recipes feel new, fresh, and exciting. It’s fun, and honestly, let’s be real, appetizer recipes are (usually) SO GOOD.
I had a hard time naming this dish. Is it salsa, salad, guacamole, a dip – like what exactly is it?
The answer I decided, is that it’s all of the above. Technically it’s a chunky yet creamy salsa with shrimp and avocado. But wow this is so much more than salsa, and as mentioned, it can be served in my ways.
Here are the details
The only cooking you’re doing is with the shrimp and it’s simple. Boil peeled shrimp until it turns pink. Then drain and chop. Practically no work at all, and what’s awesome is that shrimp takes just minutes to fully cook.
So this is fast.
Once the shrimp is cooled and chopped, I’m not joking, just mix everything together in a big bowl and you’re totally done.
Might be one of my top 5 easiest recipes. Ever.
The flavor is BIG though. I add cucumbers for crunch, jalapeños for some heat, shallots, garlic, cilantro, lime for flavor, and then salsa verde.
I’ve been using salsa verde so much lately. I love the subtle smokiness it adds to dishes. I find the flavor to be wonderful in sauces and dips. It just adds a lot of flavor without any extra ingredients or work. So we love that.
To conclude, we love this Avocado Shrimp Salsa – or salad or whatever you’d like to call it. It’s perfect for hot days when you really don’t want to cook. Scoop it up with chips, layer it into a wrap with additional greens, serve it with rice, or add it to a big salad.
The options are endless and the flavor is so good!
Looking for other quick-cooking recipes? Try these.
Tomato, Peach, and Burrata Salad
Crumbled Feta and Tomato Basil Vinaigrette Dip
Honey Whipped Feta with Garlic Herb Roasted Olives
Ricotta Toast with Marinated Tomatoes
Whipped Goat Cheese with Warm Candied Bacon and Dates
Charred Baby Bell Peppers with Burrata
Lastly, if you make this Avocado Shrimp Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Avocado Shrimp Salsa
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 avocados, cubed
- 2 Persian, cucumbers chopped
- 1/2 cup tomatoes, chopped
- 1-2 jalapeños, seeded, if desired, and chopped
- 1 small shallot, finely chopped
- 1 clove garlic, grated
- 1/2 cup cilantro, roughly chopped
- 1 tablespoon lime zest, plus 1/4 cup lime juice
- 1/3 cup salsa verde
- flaky sea salt
Instructions
- 1. Bring a large pot of water to a boil over high heat. Add the shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain, then run the shrimp under cold water to stop the cooking. Once cool, give the shrimp a chop.2. Add the chopped shrimp to a bowl. Add the remaining ingredients and season with salt. Enjoy with plenty of chips!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this tonight. I put it into tacos instead of using it as a salsa. I fried corn tortillas -& stuffed them. Great shrimp tacos!!! A keeper & so easy. Usually I would do soft tacos which would be very healthy.
Hey Linda,
Perfect!! Such a great way to use this salsa, so glad to hear your family enjoyed the recipe and thanks for making it:) xTieghan
Oh. My. God. I brought this to a neighborhood party last night and first of all, they thought I was fancy for bringing something with shrimp, but the amount of compliments was overwhelming! It was delicious! I can’t wait to have more today, but I’m going to try it in a soft tortilla for a taco. Yummm!
Hey Kristin,
LOL wow!! This is awesome!! Thanks so much for making the recipe and that’s great to hear that it was a hit at the party! xTieghan
Looks amazing! Can I get the recipe for baking the chips please? Thanks!
Hi Crystal,
Here are the instructions for my Salty Lime Chips: heat 1/4 cup avocado oil or olive oil in a medium skillet set over medium heat. When the oil shimmers, add corn tortillas that you cut into triangles. Fry 1 minute, then toss and fry another 30 seconds to 1 minute. Drain on a paper towel lined plate. Sprinkle with lime zest and flaky sea salt. Repeat with more tortillas. Let me know if you have any other questions!! xx
Thank you! Is there a way to bake them in the oven?
They probably won’t taste as good but you could brush with oil and bake.
I would stick with the method above:)
Yummy! I made this salsa but added grilled corn and kept my shrimp whole and served as shrimp tacos with sour cream on the side. Delicious meal!
Hi Joanne,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
Yum!! This is such a fun salsa switch up!
I didn’t have salsa verde on hand so I just added green chiles.
I definitely recommend you make this!!!
Hey Taylor,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Thanks for sharing that the green chiles worked well for you in place of the salsa verde. Have a great weekend!☀️ xx
This looks similar to a dish at a local restaurant I love! They serve theirs with freshly made plantain chips, which I think would be so delicious with this..! Can’t wait to try:)
Hey Steph,
Love the idea of serving this with plantain chips!! Let me know if you give the recipe a try, I hope you love it! xTieghan
The homemade tortilla chips look delicious!! Where can I find that recipe (ie. amount of each ingredient used, cook temperature, time, etc.). Also, what kind of tortilla did you use (ie. flour, corn, etc.)? Thank SO much 🙂
Hey Laura,
Here are the instructions for my Salty Lime Chips: heat 1/4 cup avocado oil or olive oil in a medium skillet set over medium heat. When the oil shimmers, add corn tortillas that you cut into triangles. Fry 1 minute, then toss and fry another 30 seconds to 1 minute. Drain on a paper towel lined plate. Sprinkle with lime zest and flaky sea salt. Repeat with more tortillas. Let me know if you have any other questions!! xx
Where do you get the salsa verde?
Hey Jeff,
I like to make mine, I have a recipe in the HBH Cookbook. If not, here is the link for one:
http://l.thrv.me/hbh-ffsv
Please let me know if you have any other questions! xx
Looks so good! I can’t have shellfish — can you recommend another fish to sub so it’s like a ceviche? I want to make it! Thanks!
Hey Tamara,
You could do a mild white fish, but you would want to follow a ceviche recipe to ensure the fish is safe to eat and then you could this recipe off with the ceviche:) I hope this helps! xTieghan
Can’t wait to try this one! And it’ll be soon, my grocery store has bogo shrimp!!! Score! And we always love shrimp paired with avocado. Tonight we try your parchment salmon with potatoes. We are definitely working our way through your recipes at my house!!! So happy to have discovered you, all the best!
Hey Linda,
Thanks so much for giving so many recipes a try, I love to hear that you have been enjoying them! Let me know if you give this recipe a try! xTieghan
This looks delicious! I can see this Shrimp Salsa being used as a tostada topper, burrito and taco filling…or an elegant hors d’oeuvre served up in a martini glass. Perfect for summer!
Hey Virginia,
Yes, love these ideas!! I hope you love the recipe, let me know if you give it a try! xx
Can I used cooked shrimp instead of buying it raw and boiling it?
Hey Cynthia,
Totally, that is a great short cut! Please let me know if I can help in any other way, I hope you love the recipe! xTieghan
Good morning. Looks good. I cannot eat tomatoes or citrus , so will change it a bit. Add mango instead. It will make it a bit sweeter..but could add a little white Balsamic Vinegar. always looking for salsa ( which I love ) that i can eat. thanks.
I hope you love the recipe Leslie, let me know if you give it a try! xTieghan
Did you make the tortilla from scratch and is it flour or corn?
Hi Deb,
The chips? I just cut store bought corn tortillas and then fry or bake them:) Let me know if you give the recipe a try, I hope you love it!! xTieghan
Ohh! I think I will love this recipe, Tieghan! (if I can find salsa verde). Not exactly sure what it is? Is it just salsa made with green tomatoes? Does it taste like salsa only it’s green? Is it usually next to the salsa? Time to go shopping!
Salsa verde is salsa made with tomatillos. You should find it in the Mexican/international aisle at the grocery store.
Hey Colleen,
Salsa verde is a tomatillo based salsa. You should be able to find salsa verde at your local grocery store in the Mexican food aisle. Here is the link for one that I like:
http://l.thrv.me/hbh-ffsv
I also have a recipe located in the HBH Cookbook. I hope you’ll give this recipe a try, let me know if I can help in any other way!! xT
Looks refreshing! Did you make your own salsa verde or did you use a store brand? Any favorites? Thank you!
Hey Kristen,
Thanks so much!! Here is the link for one that I like, I also have a recipe in the HBH Cookbook:
http://l.thrv.me/hbh-ffsv
Please let me know if you have any other questions! xTieghan