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
Units
Scale
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
