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.
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.
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
Calories Per Serving: 227 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
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- 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!