What I love about Avocado Shrimp Salsa
Summer is here and I have been absolutely LOVING this Avocado Shrimp Salsa! It is so fresh, flavourful, juicy, and just simply delicious. I love the creaminess of the avocado, the authentic flavours of the cumin and paprika and the zing of the lime juice. Also, how about those beautiful colours! It sure would be the brightest and most beautiful appetizer on the table at your summer bbq or backyard party.
The salsa is super easy to make. You can use large or small shrimp, depending on your preference. I like the look of the mini whole shrimp, but you can chop the larger shrimp small too. Make sure you remove the guts (jelly part) from the tomato or else is will cause the salsa to become very watery. Cumin is one of my favourite spices to use in many different Mexican-style recipes and this salsa is no exception; it packs such a punch of flavour! Be sure to use just ripe avocados so that they hold their shape and don’t turn into mush when you’re mixing it all together.
What you will need to make Avocado Shrimp Salsa
Here’s a list of ingredients that you will need:
- Shrimp – You can use either baby shrimp or jumbo/regular-sized shrimp and cut them into small pieces.
- Avocados – Make sure your avocados are perfectly ripe and not overripe at all. They need to hold their shape. We don’t want them turning into a gooey mess when they’re mixed with the other ingredients.
- Tomatoes – I like using Roma tomatoes because they have less water content and are more firm, therefore they wont make the salsa super watery.
- Cilantro – I love love love fresh cilantro, especially in a salsa. If you are one of those people to where it taste like soap then by all means, omit it.
- Onion – The best type of onions for this recipe would be a purple or red onion. I like purple onions for their sweeter flavour.
- Olive oil – Extra virgin olive oil – always!
- Lime – What is salsa without lime? You will need 1 lime, juiced for this recipe.
- Spices – For the salsa, you will need cumin, paprika, salt and pepper. Keeping it simple!
- Tortilla chips – You can’t enjoy salsa without some really good tortilla chips! Try to find organic, non-GMO tortilla chips if you can. Corn is widely sprayed with pesticides and typically genetically modified.
Avocado Shrimp Salsa
Ingredients
- 1 cup cooked shrimp (de-veined and tails removed)
- 1 1/2 avocados
- 2 roma tomatoes
- 1/2 cup fresh cilantro (finely chopped)
- 1/4 cup purple onion (minced)
- 1 tbsp extra virgin olive oil
- 1 lime (juiced)
- 1 tsp sea salt
- 1/4 tsp each cumin, paprika, black pepper
- 200g gluten-free tortilla chips (for serving)
Instructions
- Dice the shrimp, avocados and tomatoes and add them to a medium-sized bowl.
- Add the cilantro, purple onion, olive oil, lime juice, cumin, paprika, salt and pepper and stir well to combine.
- Garnish with a little more fresh cilantro and serve with gluten-free tortilla chips.
More Summer Appetizer Recipes:
- Air-fryer Cod Cakes with Tartar Sauce
- Whipped Goat Cheese with Blackberries and Basil
- Whipped Ricotta with Roasted Tomatoes and Basil
- Ground Chicken Pesto Pizza with Artichoke Hearts
- Charred Jalapeño Popper Dip
- Crispy Oven-baked Artichoke Hearts with Lemon Herb Dip
- Asian-style Tuna Cakes with Spicy Mayo
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