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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.
Those chips look amazing!! How do we make those? I can see it’s corn tortillas chopped covered with oil and salt. What temp and how long do we bake them?
Thank you!!
Hey Melissa,
Thanks so much! Here is the recipe for the chips:
https://www.halfbakedharvest.com/essentials/#sides
Please let me know if you have any other questions!
What brand of salsa verde do you like best or do you always make your own? If you make your own, what is your recipe? Thanks! This looks delicious! All my favorites in one bite!
Hey Allison,
I like to use store bought, Whole Foods 365 brand has a good one or Frontera. I hope you love this recipe!
I will definitely be making this on repeat! Dips and apps are my favorite. If it contains seafood, avocado, cilantro and salsa verde I am all in. Might be my new favorite recipe of yours 😍
Hey Shellie,
Fantastic! I appreciate you making this recipe. Love to hear it turned out nicely for you! Have a nice day!
This sounds awesome! I will definitely make this later in the week!
Thanks so much, Terry! I hope you love this recipe!
Would it be OK to cook and chop the shrimp the day before and then put together the day of serving?
Hi Lisa,
Yes, that would be okay for you to do. I wouldn’t do that anymore than 24 hours in advance. I hope you love this recipe!
Hi! What would be the best way to store something like this? Or is it best not to?
Hi Kat,
Yes, you will want to eat this fresh:) Please let me know if you have any other questions! xx
Can I make this in advance? Is it a good pot lock dish?
Hey Inna,
You’ll want to serve this right after making it, it’s not the best option to make ahead. Here are some other recipes you might enjoy:
https://www.halfbakedharvest.com/street-corn-dip/
https://www.halfbakedharvest.com/roasted-lemon-spinach-and-artichoke-dip/
https://www.halfbakedharvest.com/chicken-enchilada-bean-dip/
All of those are great to make ahead! I hope this helps! xT
Good but could use more flavor
Hi Mary,
Thanks for making this recipe and sharing your feedback! Let me know if you make this again:) xT
My tomato was not in good shape so I substituted fresh chopped mango….very good. Best crowd pleaser dip ever!
Hi Julie,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
Delicious! We have a little inn on Cape Cod and serve a light appetizer to our guests every afternoon. This was a big hit, and I sent several guests to your website for the recipe. This will definitely be in our regular rotation this summer! <3
Hi Phoebe,
Happy Wednesday!🌤️🌸 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx
This was delicious! Had it for lunch with pita chips!
Hey there,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉
This was so good! I served it in lettuce boats with a side of buffalo cauliflower….yummo!
Hey Karen,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT
This looks really good! What would you do to take it from salsa to pasta salad? Thanks!
Thanks Kimberly,
Hmmm I think this would be interesting as pasta salad, not sure how that would work! xx
10/10 absolutely delicious.
Hey Bree,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
YUM! So easy and flavorful! Will be making this again and again!
Hey Erin,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT