Name: Avocado Shrimp Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 lb raw shrimp peeled and deveined; 1/4 tsp Salt and black pepper or to taste; 1 Tbsp olive oil; 3 medium limes juiced; 2 medium/large avocados; 1/2 english cucumber; 3 medium or 4 roma tomatoes; 1 small onion finely diced; 1/2 cup Cilantro 1/2 bunch, chopped

If you’re looking for a light, refreshing dish that’s bursting with zesty flavor, this Avocado Shrimp Salsa is the answer.

It’s the perfect fusion of creamy avocado, juicy shrimp, and crunchy vegetables tossed in tangy lime juice.

Whether you’re hosting a party or just craving something cool and clean, this recipe is easy to make and even easier to devour.

Why You’ll Love This Recipe

Refreshing & Healthy – Made with wholesome ingredients and no mayo or cream

Quick & Easy – Ready in just 20 minutes, perfect for last-minute get-togethers

Great for Parties – A crowd-pleasing appetizer served with chips or crostini

Versatile – Serve it as a dip, salad, or taco topper

Bright & Flavorful – The lime juice brings it all together with vibrant freshness

What You’ll Need (Ingredient Highlights)

Shrimp – Use raw, peeled, and deveined shrimp.

Cooking them fresh gives the best texture.

Avocados – Choose ripe avocados that are slightly soft but not mushy.

Cucumber – Adds a crisp, clean crunch to balance the creamy avocado.

Tomatoes – Roma or vine tomatoes bring juiciness and a pop of color.

Red Onion – Adds mild sharpness and crunch.

Cilantro – Brings fresh herbal brightness that ties all the flavors together.

Limes – Essential for acidity and preventing the avocado from browning.

Olive Oil, Salt & Pepper – For seasoning and bringing the flavors to life.

Pro Tips Before You Start

Use Fresh Shrimp – Raw shrimp cooks fast and has a tender bite. Avoid overcooking.

Prep Ingredients First – Have all veggies chopped before combining for even mixing.

Dice Evenly – Keep avocado, tomato, and cucumber pieces around the same size for the best texture.

Chill Before Serving – For extra flavor and freshness, let the salsa rest in the fridge for 15–20 minutes.

Serve Immediately – Once mixed, the avocado can brown quickly, so eat fresh or prepare components in advance.

How to Make Avocado Shrimp Salsa

Step 1 – Cook the Shrimp
Season the shrimp lightly with salt and pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

Once the pan is hot, cook the shrimp in a single layer for about 3 minutes, flipping halfway through.

Remove them from the pan as soon as they’re pink and opaque.

Step 2 – Chop the Shrimp
Transfer the cooked shrimp to a cutting board and let them cool slightly.

Coarsely chop the shrimp into bite-sized pieces and place them in a large mixing bowl.

Step 3 – Add Lime Juice
Squeeze the juice of 3 medium limes over the chopped shrimp.

This adds flavor and begins marinating the shrimp while you prepare the rest of the ingredients.

Step 4 – Prepare the Vegetables
Dice the avocado, cucumber, and tomatoes into small, even chunks.

Add them to the mixing bowl with the shrimp.

Step 5 – Finish the Salsa
Finely dice the onion and chop the cilantro. Add both to the bowl.

Gently toss all the ingredients together until well combined.

Taste and adjust with additional salt or lime juice if needed.

Step 6 – Serve & Enjoy
Serve the salsa immediately with tortilla chips, over tacos, or spooned onto toasted bread.

Optional: Add a splash of hot sauce like Tabasco for an extra kick.

What to Serve It With

Tortilla Chips – Classic and perfect for dipping

Toasted Baguette Slices – A more elegant option for entertaining

Tacos – Use as a topping for fish or chicken tacos

Lettuce Cups – Make it a low-carb appetizer

Grilled Meats – Spoon over steak or chicken for a fresh contrast

Variations / Substitutions

Cooked Frozen Shrimp – If you’re short on time, thawed pre-cooked shrimp works too

Add Jalapeño or Serrano – For extra heat, finely dice and mix in

Red Bell Pepper – Adds sweetness and crunch

Corn Kernels – Fresh or grilled corn makes it more substantial

No Cilantro? – Try fresh parsley for a milder flavor

Vegan Version – Replace shrimp with chickpeas or black beans for a plant-based twist

Storage & Leftovers

Refrigerate Immediately: Store any leftovers in an airtight container in the fridge

Best Fresh: For the best texture, consume within 24 hours

Avocado Tips: To reduce browning, press plastic wrap directly onto the surface

Avoid Freezing: Avocado and tomatoes do not freeze well; texture will become mushy

FAQs

Can I make this salsa ahead of time?
Yes—prepare all the components ahead and store them separately.

Add avocado and lime juice right before serving.

Can I use pre-cooked shrimp?
Absolutely. Just chop and toss with lime juice before adding the other ingredients.

How do I choose ripe avocados?
They should yield slightly when pressed but not feel mushy.

Too hard means underripe, too soft means overripe.

Is this recipe spicy?
Not inherently, but you can add chopped jalapeños or hot sauce to increase the heat.

Can I double this recipe for a crowd?
Definitely! Just double all the ingredients and serve in a larger bowl or tray.

What’s the best way to serve this at a party?
Serve in a clear glass bowl with a spoon and chips on the side, or in mini cups as individual appetizers.

How long can it sit out?
No more than 1–2 hours at room temperature, especially because of the avocado and seafood.

Final Thoughts

This Avocado Shrimp Salsa is the ultimate no-fuss dish that looks impressive and tastes even better.

It’s light, colorful, and full of texture—creamy avocado, crunchy cucumber, sweet tomatoes, and juicy shrimp all tossed in zesty lime.

Whether it’s Taco Tuesday, game day, or a sunny picnic, this recipe brings vibrant energy to your table.