This avocado shrimp salsa is a winner! It’s filled with bright, fun flavors and a bunch of fresh and delicious ingredients like tomatoes, avocados, red onion, jalapeños and cilantro. This fantastic appetizer is perfect to enjoy any day. And, it’s ready in less than 20 minutes!  

Avocado Shrimp Salsa

Let’s talk about this fantastic avocado shrimp salsa. Not many recipes have turned out as delightful as this one on the first try, but really that was to be expected given the fresh ingredients. This beautiful salsa has bright tomatoes, red onion, cilantro and jalapeños, juicy shrimp and fresh lime juice. 

It is tasty, satisfying, incredibly easy to prepare and it’s ready in less than 20 minutes. Snack on this with a bunch of corn chips or serve at your next get together. Your guests are going to love it! 

Ingredients for making avocado shrimp salsa recipe

To make this salsa, we use our Pico de Gallo recipe as a base and just add additional ingredients from there. Here’s what you need: 

For the Shrimp

• Olive Oil - To cook the shrimp. You can also use butter if you wish.
• Shrimp - I used raw medium shrimp. Make sure to clean and devein the shrimp before cooking. 
• Paprika & Salt - Season the shrimp with a little salt and paprika to add a bit of a smoky flavor. 

For the Salsa

• All the Veggies - Avocado, tomatoes, red onion, and jalapeño.
• Herbs - Lots of cilantro.

For the Flavor

• Lime Juice - Freshly squeezed is best. 
• Red Pepper Flakes - Adds a bit of a spicy kick. 
• Salt & Pepper  - To taste. 

How to Make Avocado Shrimp Salsa

Making this salsa is so easy. First, you want to season your shrimp with a bit of paprika and salt. Heat olive oil in a medium pan over medium heat and cook shrimp of a few minutes on each side. Make sure to not overcook your shrimp or they’ll become chewy. Remove shrimp from the heat and let it cool. 

While the shrimp cools, dice your veggies. Make sure that the onion and jalapeño are cut really small and roughly chop the cilantro. You can chop the shrimp as well if you wish. We left ours whole because it looks prettier. 😉

Add all ingredients to a large bowl along with the fresh lime juice, red pepper flakes, salt and pepper. Stir all of the ingredients until mixed. 

Tips for Making the Perfect Avocado Shrimp Salsa

• We do not recommend making this salsa ahead of time as it looks and tastes better when made fresh. To save time, chop the veggies the day prior, except the avocados, and store in airtight containers in the fridge. 
• You can use cooked shrimp for this recipe. If using cooked shrimp, skip the steps about cooking the shrimp. 
• When mixing the ingredients, make sure to do it carefully and do not stir too much. This will ensure that your avocado cubes stay whole and prevent it from turning into guacamole.
• You can store leftovers in an airtight container in the fridge for up to 2 days. 

How to Serve this Salsa

Serve this salsa as a snack or appetizer with corn chips. You can also serve this salsa as a taco with corn tortillas, in a burrito, or as a topping for your favorite grilled meat or fish dish. 

Other recipes you might like: 

• Pico de Gallo
• Strawberry Salsa
• Avocado Cilantro Dressing
• Mexican Grilled Corn Salad (Esquites)

Pin Recipe

Avocado Shrimp Salsa

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Servings: 4 servings

Calories: 287kcal

Print Recipe

Course: Appetizer, Side Dish

Cuisine: American

Author: Vanessa

5 from 1 vote

This avocado shrimp salsa is a winner! It’s filled with bright, fun flavors and a bunch of fresh and delicious ingredients like tomatoes, avocados, red onion, jalapeños and cilantro. This fantastic appetizer is perfect to enjoy any day. And, it’s ready in less than 20 minutes!

INGREDIENTS

• ▢ 2 tablespoons olive oil
• ▢ 1 lb. shrimp, cleaned and deveined
• ▢ ½ teaspoon paprika
• ▢ 1 avocado, peeled and diced
• ▢ 3 tomatoes, diced
• ▢ ½ cup red onion, diced
• ▢ 1 large jalapeño, seeded and diced
• ▢ ½ cup cilantro, roughly chopped
• ▢ ¼ cup lime juice freshly squeezed
• ▢ ½ teaspoon red pepper flakes
• ▢ ½ teaspoon salt, plus more for seasoning shrimp
• ▢ ¼ teaspoon black ground pepper

INSTRUCTIONS

• Heat olive oil in a medium pan over medium heat. Cook shrimp for about 2-3 minutes on each side. Make sure to not overcook your shrimp or they’ll become chewy. Remove shrimp from the heat and let it cool.
• Toss the shrimp, avocado, tomato, onion, jalapeño and cilantro together in a large bowl.
• Squeeze fresh lime juice and season with red pepper flakes, salt and pepper to taste. Mix everything to combine.
• Serve with tortilla chips or as a topping for tacos, nachos, enchiladas, carne asada or your favorite fish dish.

NOTES

• We do not recommend making this salsa ahead of time as it looks and tastes better when made fresh. To save time, chop the veggies the day prior, except the avocados, and store in airtight containers in the fridge. 
• You can use cooked shrimp for this recipe. If using cooked shrimp, skip the steps about cooking the shrimp. 
• When mixing the ingredients, make sure to do it carefully and do not stir too much. This will ensure that your avocado cubes stay whole and prevent it from turning into guacamole.
• You can store leftovers in an airtight container in the fridge for up to 2 days. 

Nutrition

Calories: 287kcal | Carbohydrates: 12g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1186mg | Potassium: 610mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1212IU | Vitamin C: 33mg | Calcium: 184mg | Iron: 3mg

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