Avocado Shrimp Salsa Recipe
Avocado Shrimp Salsa
You’ll love everything about this avocado shrimp salsa. This recipe has gotten to be one of my favorite salsa recipes. It’s such a treat and just the perfect combination of flavors.
With bites of cooked shrimp, the creaminess of the avocado, the crunchiness from the cucumber, and of course the meaty chunks of tomatoes, it’s no wonder it’s a favorite.
Topping it off with the fresh lime juice, is absolutely KEY… so don’t skimp on it. That one ingredient adds enough flavor that you don’t even need extra salt.
Why is adding the lime juice and skipping the salt so important? Salt tends to soften cucumbers and tomatoes. Lime juice also keeps the avocado from turning brown, so refrigerating any leftover salsa is still just as amazing the next day.
I cook the raw shrimp before adding it to the recipe, but I’ve also been known to use pre-cooked shrimp if I’m in a hurry. If you’re using pre-cooked shrimp, rinse it under cold water and pat it dry with paper towels before you chop it.
You can even use the small shrimp and skip the chopping step altogether!
I don’t see myself ever stop loving this shrimp salsa! If you’re a hot sauce fan, you might have a bowl of this hot sauce on the side. It’s Hubby’s favorite and he drizzles it all over his salsa.
Enjoy your shrimp salsa feast! If this becomes your new favorite, let me know!
Here’s the recipe for Avocado Shrimp Salsa:
- 1 lb raw shrimp peeled and deveined
- 1 Tbsp olive oil
- 2 medium/large avocados
- 3 medium limes, juiced
- 1/2 english cucumber
- 4 roma tomatoes
- 1 small onion finely diced
- 1/2 cup Cilantro chopped
- Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
- Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
- Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
- Finely dice onion and chop cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve with warm tortilla chips.
This avocado shrimp salsa recipe would be perfect for tail-gating or watching your favorite football games at home. Just don’t forget to have plenty of chips. Enjoy!
Our blackberries did really well this year and I posted about making these sugar free Oat Whole Wheat Blackberry Muffins and mentioned I was going to try using peaches. Well I did and they turned out wonderful! If you’ve got peaches… give the recipe a try and just switch out the blackberries for peaches. Let me know what you think.