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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.
Avocado Salsa Shrimp Dish
Shrimp, avocado, and veggies combined with salsa for a fresh, flavorful dish.
What You’ll Need to Make This
→ Main Ingredients
How to Prepare
Pat shrimp dry with a paper towel and cut into bite-sized pieces. Add to a large bowl and set aside. If using frozen pre-cooked shrimp, thaw completely before cutting and adding to the bowl.
Add cucumber, jalapeno, tomatoes, red onion, and cilantro to the bowl with the shrimp. Pour salsa and lime juice over the top and mix until the salad is completely coated. Season generously with salt and black pepper. Mix again, adjusting seasonings and lime juice to taste.
Sprinkle diced avocado over the top just before serving. Serve immediately with tortilla chips, or chill the salad in the refrigerator for 30 minutes to 1 hour before serving. If chilling the salad, wait to add avocado until just before serving.
Extra Tips
- Adjust the amounts of salsa, lime juice, and salt based on personal preference. Taste the salad as you go until desired flavor is achieved.
- For the best results, use your favorite type of salsa, whether mild, medium, or hot.
Tools Required
- Large bowl
- Paper towel
- Knife
- Cutting board
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Shellfish
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 250
- Fat Content: 15 grams
- Carbohydrate Content: 10 grams
- Protein Content: 20 grams