Dive into a delightful burst of flavors with this Avocado Shrimp Salsa! This refreshing concoction combines the creamy textures of avocado with succulent shrimp, accented by the zesty brightness of lime and a hint of spice from jalapeños. Perfect for a light lunch or as a crowd-pleasing appetizer, it’s a dish that’s both simple to prepare and incredibly satisfying to eat.
Why You’ll Love This Recipe
- Quick and Easy: With just 20 minutes start to finish, you’ll have a fresh dish ready in no time.
- Flavorful and Fresh: Each bite brings a harmonious blend of delicious freshness.
- Versatile: Perfect for casual snacking or as a stylish appetizer for parties.
- Nutritionally Rich: Packed with healthy fats, protein, and fiber for a nourishing treat.
Ingredients You’ll Need
Gathering these fresh and vibrant ingredients is a breeze, and each one has its role in creating the irresistible layers of flavor and texture in our Avocado Shrimp Salsa. From creamy avocados to tangy lime, they all come together beautifully!
- Shrimp: Buy them peeled and deveined to save prep time, and choose a medium size for the perfect bite.
- Avocados: Make sure they are ripe but firm to avoid a mushy salsa.
- Persian Cucumbers: They add a nice crunchy texture without overwhelming the other flavors.
- Tomatoes: Opt for ripe, juicy tomatoes for the sweet and tangy notes.
- Jalapeños: Adjust the spice level to your taste by leaving the seeds in or removing them.
- Lime: Both the zest and juice will provide that delightful citrus punch.
- Garlic: Enhances savory richness, a little goes a long way with fresh garlic.
- Cilantro: Offers a refreshing, herbal note that’s quintessential in salsa.
- Salsa Verde: Adds depth with its tangy and slightly spicy profile.
Variations
Feel free to put your own spin on this Avocado Shrimp Salsa recipe. It’s incredibly flexible, allowing you to adjust based on what’s in your fridge, dietary needs, or personal taste preferences!
- Mango Twist: Add diced mango for a sweet contrast to the tangy and savory elements.
- Spicy Kick: Use serrano peppers instead of jalapeños for an extra heat level.
- Herbal Notes: Substitute parsley or basil for cilantro if you’re not a fan of its distinct flavor.
How to Make Avocado Shrimp Salsa
Step 1: Cook the Shrimp
Bring a large pot of water to a boil over high heat. Add the shrimp and let them simmer until they turn pink, which generally takes about 2 to 3 minutes depending on the size. Drain immediately and run them under cold water to halt the cooking process. Once cooled, chop these beauties into bite-sized pieces.
Step 2: Mix It All Together
Add the chopped shrimp to a large mixing bowl. Introduce the avocado, cucumbers, tomatoes, jalapeños, shallot, garlic, lime zest, and juice, and don’t forget the cilantro and salsa verde. Give it a good toss, seasoning with flaky sea salt to your liking. Serve promptly with crispy tortilla chips!
Pro Tips for Making Avocado Shrimp Salsa
- Perfect Shrimp Texture: Ensuring shrimp are just cooked through gives the best texture; avoid overcooking.
- Avocado Selection: Choose avocados that yield slightly to pressure; they should not be too soft to prevent mushiness in your salsa.
- Zesty Citrus: Adding lime zest gives an additional burst of citrus flavor; make sure it’s fresh.
- Salsa Verde Selection: Opt for a brand with a kick if you like your salsa with more spice, or make your own for a personal touch.
How to Serve Avocado Shrimp Salsa
Garnishes
A sprinkle of freshly chopped cilantro or a dash of Tajín seasoning can enhance the salsa’s vibrant look and flavor, adding a subtle spice and color contrast.
Side Dishes
This salsa pairs beautifully with a light quinoa salad or alongside sweet and salty grilled corn. It’s also delightful as a topping for tacos or grilled salmon.
Creative Ways to Present
Consider serving your Avocado Shrimp Salsa in festive martini glasses for an elegant appetizer presentation or in a hollowed-out avocado shell for a fun, edible bowl!
Make Ahead and Storage
Storing Leftovers
Store any leftover Avocado Shrimp Salsa in an airtight container in the refrigerator. For best taste and texture, consume within 1-2 days to ensure freshness.
Freezing
Freezing is not recommended due to the avocado’s tendency to change texture when frozen and thawed. Enjoying the salsa fresh is the way to go!
Reheating
While reheating isn’t necessary, allow any refrigerated portions to come to room temperature before serving to enhance the flavors. Stir gently to reincorporate any separated ingredients.
FAQs
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Can I use frozen shrimp for Avocado Shrimp Salsa?
Absolutely! Just ensure they are thoroughly thawed and drained before cooking to prevent excess water in your salsa.
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What can I substitute for salsa verde?
If you don’t have salsa verde, you can use a mild red salsa or even blend some canned tomatillos with jalapeño and lime for a homemade version.
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How can I reduce the spice level?
To reduce the spice, remove the seeds and ribs from your jalapeños, or use a milder pepper like poblano instead.
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Is this recipe suitable for meal prep?
While it’s best enjoyed fresh, you can prep the components like shrimp and vegetables a day in advance and combine them just before serving.
Final Thoughts
I hope you’re as excited about trying this Avocado Shrimp Salsa as I am sharing it! With its vibrant colors and fresh flavors, it’s bound to be a hit wherever it’s served. Enjoy the process, and happy eating!
Print
Avocado Shrimp Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer, Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
A vibrant and refreshing shrimp and avocado salsa that combines juicy shrimp, creamy avocados, crisp cucumbers, and zesty lime with jalapeños and cilantro for a perfect appetizer or light meal.
Ingredients
Protein
- 1 pound shrimp, peeled and deveined
Vegetables and Fruits
- 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
Seasonings and Extras
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 1/3 cup salsa verde
- Flaky sea salt, to taste
Instructions
- Cook the Shrimp: 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.
- Combine Ingredients: Add the chopped shrimp to a large bowl. Incorporate the cubed avocados, chopped cucumbers, tomatoes, jalapeños, shallot, garlic, and cilantro.
- Season the Salsa: Add lime zest, lime juice, salsa verde, and season with flaky sea salt. Mix gently to combine all flavors and ingredients evenly.
- Serve: Enjoy immediately with tortilla chips or as a topping for tostadas, salads, or tacos for a fresh, zesty flavor explosion.
Notes
- For extra flavor, marinate the shrimp in some lime juice and salt for 10 minutes before cooking.
- If you prefer less heat, reduce or omit the jalapeños.
- This salsa is best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 hours.
- Adjust seasoning levels according to your taste preferences.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 150mg
