Avocado Shrimp Salsa
Avocado Shrimp Salsa
Summer is here and have been absolutely LOVING this 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. I have had nothing but good reviews from those who have tried it and I hope you love it just as much!
This salsa is super easy to make. You can use cooked or raw shrimp, large or small shrimp. It’s all preference. I like the look of the mini whole shrimp. Make sure you remove the guts (jelly part) from the tomato or else is will cause the salsa to become very watery and will also take away from the flavours of the spices and lime. 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.
Avocado Shrimp Salsa
Avocado Shrimp Salsa
Ingredients
- 1 cup cooked mini shrimp
- 1 1/2 avocados, diced
- 2 small beefsteak tomatoes, diced and guts removed
- 1/2 cup cilantro, finely chopped
- 1/4 cup purple onion, minced
- 1 tbsp extra virgin olive oil
- juice of 1 lime
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 200g tortilla chips, for serving
Instructions
- In a medium-sized mixing bowl, mix all of the salsa ingredients until combined.
- Serve fresh with tortilla chips and enjoy!