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Avocado Salsa Shrimp Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 10 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: No-Cook
  • Cuisine: Mexican, Seafood
  • Diet: Low Fat

Description

This Avocado Salsa Shrimp Salad is a refreshing and flavorful dish perfect for hot summer days. It features tender cooked shrimp mixed with cucumber, tomatoes, jalapeno, red onion, and fresh cilantro, all tossed in creamy diced avocado and your favorite chunky salsa with a splash of lime juice. Served ceviche-style with tortilla chips, it’s an easy, vibrant, and healthy Mexican-inspired seafood salad that’s ready in just 15 minutes.

Ingredients

Shrimp and Vegetables

  • 1 lb cooked shrimp, peeled, deveined, and tail off
  • ½ cup cucumber, diced
  • ½ cup tomatoes, chopped
  • 1 small jalapeno, deseeded and finely chopped
  • ¼ cup red onion, diced
  • 2 tbsp cilantro, chopped

Dressing and Mix-ins

  • ½ cup + 2 tbsp chunky salsa (mild, medium or hot)
  • 1 large avocado, diced
  • 2 limes, juiced (or more to taste)
  • Salt and black pepper, to taste

To Serve

  • Tortilla chips, as desired

Instructions

  1. Prepare Shrimp: Pat your cooked shrimp dry using a paper towel and cut them into bite-size pieces. Place the shrimp in a large mixing bowl. If using frozen pre-cooked shrimp, ensure they are completely thawed before cutting and adding.
  2. Add Vegetables and Herbs: Add diced cucumber, finely chopped jalapeno, chopped tomatoes, diced red onion, and chopped cilantro to the bowl with the shrimp.
  3. Mix in Salsa and Lime Juice: Pour the chunky salsa and a squeeze of lime juice over the shrimp and vegetables. Stir gently to coat everything evenly. Season generously with salt and add black pepper to taste. Mix again to distribute the seasoning. Taste and adjust lime juice and salt as needed for your preferred flavor.
  4. Add Avocado and Serve: Just before serving, sprinkle the diced avocado on top of the salad and gently fold it in or leave it as a topping. Serve immediately with your favorite tortilla chips for scooping. Alternatively, you can chill the salad in the fridge for 30 minutes to 1 hour before serving, but add the avocado only right before serving to prevent browning.

Notes

  • Adjust the amount of salsa, lime juice, and salt to your personal taste preference—tasting as you mix is recommended.
  • Use your favorite salsa type, whether mild, medium, or hot; any will work well.
  • For best texture and freshness, add the avocado last and just before serving, especially if chilling the salad.
  • If you prefer more heat, leave some jalapeno seeds in or add extra jalapeno according to your spice tolerance.
  • This salad pairs wonderfully with tortilla chips for a light meal or appetizer.

Find it online: http://evelynscooking.com/avocado-salsa-shrimp-salad-recipe/