Avocado Shrimp Salsa
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!
Servings: 4 servings
- 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
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.
- 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.
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