Avocado Shrimp Salsa

ByCourtney Sketchley Updated on
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This Avocado Shrimp Salsa is fresh, colourful, and packed with juicy shrimp, creamy avocado, crisp tomatoes and zesty lime for an easy, summer appetizer. Naturally gluten-free and high in protein, it’s a quick and easy snack or light meal that’s deliciously served with tortilla chips or even tucked into tacos for a fresh summer dinner.

Avocado Shrimp Salsa served in a bowl with tortilla chips on the side.
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What You’ll Love About Easy 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’ll Need to Make Avocado Shrimp Salsa Appetizer

A few things to keep in mind:

  • 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 mush when they’re mixed with the other ingredients.
  • Tomatoes – I like using Roma tomatoes because they have less water content and are more firm, so they wont make the salsa super watery.
  • Cilantro – I 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.
Avocado Shrimp Salsa (top down, close-up)
Avocado Shrimp Salsa (top down, close-up)

Avocado Shrimp Salsa

Fresh and flavourful Avocado Shrimp Salsa is the perfect summer appetizer!
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Course: Appetizer
Cuisine: Mexican
Keyword: avocado salsa shrimp salad, avocado shrimp salsa, avocado shrimp salsa recipe, easy summer appetizer, shrimp avocado ceviche dip, shrimp avocado ceviche salad, shrimp avocado salsa appetizer, summer appetizer recipes
Prep Time: 13 minutes
Total Time: 13 minutes
Servings: 4 Servings
Calories: 209kcal
Author: Courtney Sketchley

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 tablespoon extra virgin olive oil
  • 1 lime juiced
  • 1 teaspoon sea salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 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 and salt and stir well to combine.
  • Garnish with a little more fresh cilantro and serve with gluten-free tortilla chips.

Notes

– 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 mush when they’re mixed with the other ingredients.
– Onion – The best type of onions for this recipe would be a purple or red onion. I like purple onions for their sweeter flavour.
*Nutritional values are based on 1 serving.

Nutrition

Calories: 209kcal | Carbohydrates: 11g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 925mg | Potassium: 553mg | Fiber: 6g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 1mg

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