Description
This vibrant Avocado Shrimp Salsa combines succulent shrimp with creamy avocados and fresh vegetables, all infused with zesty lime and cilantro. Perfect as a light appetizer or a healthy snack, it’s quick to prepare and full of flavor.
Ingredients
Units
Scale
Seafood and Vegetables
- 1 pound shrimp, peeled and deveined
- 2 avocados, cubed
- 2 Persian cucumbers, chopped
- 1/2 cup tomatoes, chopped
- 1-2 jalapeños, seeded and chopped
- 1 small shallot, finely chopped
- 1 clove garlic, grated
Herbs and Seasonings
- 1/2 cup cilantro, roughly chopped
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 1/3 cup salsa verde
- Flaky sea salt
Instructions
- Cook the Shrimp: Bring a large pot of water to a boil over high heat. Add the shrimp and simmer until pink, about 2-3 minutes, depending on size. Drain and run under cold water to stop the cooking process. Once cooled, chop the shrimp into bite-sized pieces.
- Combine Ingredients: In a large bowl, add the chopped shrimp. Incorporate the cubed avocados, chopped cucumbers, tomatoes, jalapeños, shallot, and grated garlic. Mix gently to combine.
- Season the Salsa: Add lime zest, lime juice, salsa verde, and chopped cilantro to the bowl. Season with flaky sea salt to taste. Toss everything gently to combine all flavors evenly.
- Serve: Chill for at least 10 minutes to allow flavors to meld. Serve with tortilla chips or as a fresh topping for salads or tacos.
Notes
- Adjust the amount of jalapeños based on your spice preference.
- For additional flavor, add a splash of olive oil or a dash of cumin.
- This salsa is best enjoyed fresh but can be refrigerated for up to 2 hours.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 130 kcal
- Sugar: 3 grams
- Sodium: 250 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 4 grams
- Protein: 11 grams
- Cholesterol: 150 mg
