Description
This Avocado Shrimp Salsa is a vibrant and refreshing appetizer combining tender sautéed shrimp with creamy avocado, crisp cucumber, juicy tomatoes, and fresh cilantro, all brightened with zesty lime juice. Perfect for warm-weather gatherings or a light snack, it pairs wonderfully with tortilla chips or as a topping for grilled meats.
Ingredients
Scale
Shrimp
- 1 lb raw shrimp (peeled and deveined)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
Citrus
- 3 medium limes, juiced
Vegetables and Herbs
- 2 medium to large avocados
- 1/2 English cucumber
- 3 medium tomatoes (or 4 Roma tomatoes)
- 1 small onion, finely diced
- 1/2 cup cilantro (about 1/2 bunch), chopped
Instructions
- Prepare and cook shrimp: Season the shrimp lightly with salt and black pepper. Heat a large skillet over medium-high heat, add the olive oil once hot, then add shrimp in a single layer. Sauté shrimp for about 3 minutes total, turning halfway through, until just cooked through. Remove shrimp from the skillet and transfer to a cutting board.
- Chop shrimp and marinate: Coarsely chop the cooked shrimp and place into a large mixing bowl. Pour the freshly squeezed lime juice over the shrimp and stir to combine. Set aside to marinate while preparing the remaining ingredients.
- Prepare vegetables: Dice the cucumber, tomatoes, and avocado into bite-sized pieces and add them to the bowl with the shrimp.
- Finish salsa and serve: Finely dice the onion and chop the fresh cilantro, then add them to the mixing bowl. Stir all ingredients gently but thoroughly to combine. Serve immediately with tortilla chips or your favorite hot sauce such as Tabasco.
Notes
- Ensure shrimp is cooked just until opaque to avoid toughness.
- Use ripe but firm avocados for best texture.
- Adjust salt and lime juice to taste for balance.
- This salsa can be served chilled or at room temperature.
- Can be doubled for larger gatherings.
