Ready in just 20 minutes, this avocado shrimp salsa recipe is a fresh and delicious salsa loaded with avocado, cucumber, shrimp and cilantro. Think a cross between a fresh salsa and ceviche. It’s a fabulous appetizer that your guests will rave about!
This recipe was originally published on November 24, 2013 and updated on February 4th, 2022.
I think having a good appetizer spread is one of the signs of a great host. I’ve got quite a few go-to appetizers up my sleeve, and this salsa is definitely one of them.
It’s the perfect dish to serve if you’re hosting a taco night and making shredded chicken tacos or if you’re gathering with friends to watch the Super Bowl.
Why this recipe works
The combination of fresh flavors and textures makes this salsa something that you’ll keep coming back to for another bite. This salsa is perfectly balanced with buttery avocado, crunchy cucumber and melt in your mouth shrimp paired with some heat from jalapeno and brightness from fresh lime juice and cilantro.
Ingredient notes
- Use raw, frozen shrimp that has been peeled and deveined. You can use precooked shrimp in a bind, but I always prefer to cook it myself, and it only takes a couple of minutes.
- Use anywhere between 2-4 ripe avocados depending on their size. Mine were on the smaller side, so I opted to use three.
- I like to make my salsa a little bit spicy, so adding half to a full jalapeno with the seeds is the way to go. If you’re sensitive to spice, you can just leave this out.
- Cilantro is key to the flavour here, I use a half cup, which may seem like a lot but it’s what makes this dish.
- To serve, use your favourite store bought chips, or make homemade tortilla chips for something extra special.
Expert tips
- The only salt I use here is when cooking the shrimp. Adding salt to the cucumber will make your salsa little too watery and mushy. If you’re eating this with tortilla chips, they will be salty enough for this to be perfectly seasoned. If you do want to add salt, stir some in just before serving.
- Honestly, this isn’t a dish that does well being prepped ahead of time, I’d make this no more than 30 minutes before your guests arrive or before you want to eat it.
- The lime juice will help to amp the flavours up, keep your vegetables crisp and it will also help stop the avocado from browning. After you add the lime juice, be sure to give everything a good stir.
Step by Step Instructions
- Start by cooking the shrimp in olive oil for 2-3 minutes per side, flipping once. Season this with the ¼ tsp of salt. Once the shrimp is opaque, remove the shrimp from the pan and set aside to cool slightly.
- Next you’ll want to chop the shrimp, chop this into bite sized pieces, I recommend going on the smaller side, so that you can get all the flavors in one bite.
- Add the shrimp to all of the other ingredients and give it a good stir.
How to store the leftovers?
Like I said this recipe doesn’t last too long in the fridge, you can keep it for up to 2 days covered in plastic wrap in the fridge, but it is best enjoyed fresh.
Other great shrimp recipes
Avocado Shrimp Salsa
Ingredients
- 1 tbsp olive oil
- ¾ lb raw shrimp, peeled and deveined
- ¼ tsp salt
- 3 avocados, diced
- ½ cucumber, diced
- 1 tomato, diced
- ¼ cup diced red onion
- ½ cup chopped cilantro
- ½ jalapeno, minced, optional
- 1 clove garlic, minced
- 2 limes, juice only
Instructions
- Heat oil in a medium frying pan over medium heat. Add shrimp and salt, cook for 2-3 minutes per side until shrimp is opaque and fully cooked. Set aside to cool and chop into bite sized pieces.
- In a large bowl, toss cooled shrimp with avocado, cucumber, tomato, red onion, cilantro, jalapeno and garlic. Sprinkle with lime juices and toss well to combine.
Notes
- Depending on the size of your avocados you may need 2-4.
- If you’re sensitive to spice, leave the jalapeno out. If you’re looking for something spicier, add the whole thing.
Alex 
Lou 
Fiori
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