Description
This Avocado Salsa Shrimp Salad is a fresh, vibrant dish packed with juicy shrimp, creamy avocado, crunchy vegetables, and zesty lime juice. Perfect for a quick lunch, light dinner, or appetizer, it delivers bold flavor with minimal effort.
Ingredients
1 lb cooked shrimp, peeled, deveined, and tails removed
1/2 cup cucumber, diced
1/2 cup tomatoes, chopped
1 small jalapeno, deseeded and finely chopped
1/4 cup red onion, diced
2 tbsp cilantro, chopped
1/2 cup plus 2 tbsp chunky salsa
1 large avocado, diced
2 limes, juiced
Salt, to taste
Black pepper, to taste
Instructions
- Pat the cooked shrimp dry with a paper towel and cut into bite-size pieces. Add the shrimp to a large mixing bowl.
- Add the cucumber, tomatoes, jalapeno, red onion, and cilantro to the bowl.
- Pour in the chunky salsa and fresh lime juice, then gently toss everything together until evenly coated.
- Season with salt and black pepper to taste, adjusting the lime juice or seasoning if needed.
- Fold in the diced avocado just before serving to keep it fresh and creamy.
- Serve immediately with tortilla chips, lettuce cups, or chilled for 30 minutes to 1 hour for enhanced flavor.
Notes
Add sweet corn or black beans for a heartier salad.
For extra spice, leave some jalapeno seeds in or add hot sauce.
Cooked crab or grilled chicken can be substituted for shrimp.
Diced mango or pineapple adds a sweet and savory twist.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Add avocado right before serving if making ahead to prevent browning.
This salad is best served chilled and should not be reheated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 180 mg
