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This hearty avocado salsa shrimp salad has been my warm-weather staple whenever I want a refreshing meal without turning on the oven. The combination of tender shrimp, crunchy vegetables, and creamy avocado tossed in zesty salsa creates a perfect balance of flavors that's reminiscent of ceviche but without the raw seafood concerns.
I first made this recipe during a particularly brutal heatwave when the thought of cooking anything was unbearable. My family was so impressed with the fresh flavors that it's now requested weekly during summer months even when the temperature is more reasonable.
Ingredients
Step-by-Step Instructions
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The jalapeño is my secret favorite ingredient in this dish. While many people are tempted to skip it for fear of too much heat I carefully remove all the seeds and membranes which gives just the right amount of flavor without overwhelming spiciness. My grandmother taught me this technique and it makes all the difference between a good salad and a great one.
Make Ahead Tips
Serving Suggestions
Ingredient Substitutions
Cultural Context
Recipe FAQs
- → Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp works perfectly. Thaw it completely, pat it dry, and chop into bite-sized pieces before mixing.
- → What type of salsa should I use?
Any salsa you love works here—mild, medium, or hot. Choose your preference for spice level.
- → Can I prepare the salad in advance?
Yes, you can prepare most of it ahead of time and chill it. Add the avocado just before serving to maintain its freshness.
- → How do I customize the flavors?
You can adjust the amount of lime juice, salt, and salsa to your taste. Taste and tweak as you mix!
- → What can I serve with this dish?
This salad pairs well with tortilla chips, as a topping for tacos, or even on a bed of fresh greens.