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Avocado Lime Shrimp Salsa

Avocado Lime Shrimp Salsa. A delicious, elegant and healthier option for party food that your guests will love. Add it to a mixed green salad for an exceptional lunch dish too.

Avocado Lime Shrimp Salsa close up image in glass bowl surrounded by tortilla chips

Avocado Lime Shrimp Salsa

Easy and very tasty are two good things in a great appetizer recipe and this one definitely has both attributes. I hadn’t planned this as a recipe for the website but after I served it at a little birthday get-together with some friends I started getting phone calls asking for the recipe.

The combination of avocado, lime and shrimp works phenomenally well. I like to mash a little of the avocado in order to give some body to the salsa. Serve it on toasted crostini as a dinner appetizer or with tortilla chips for a terrific dip at parties.

Close up of steamed shrimp

Pre-cooked shrimp can also be used in this recipe.

I like to use those scoop tortilla chips and add a serving spoon to the salsa bowl so that folks can spoon it onto the chips, which always works better and with less chance of landing salsa in your lap. This is bound to become one of your favorite healthy avocado recipes.

You may also like to try our Prosciutto Wrapped Cod with Mediterranean Salsa

Prosciutto Wrapped Cod with Mediterranean Salsa

Prosciutto Wrapped Cod with Mediterranean Salsa

Like this Avocado Lime Shrimp Salsa recipe?

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Avocado Lime Shrimp Salsa
Yield: 6 or more servings

Avocado Lime Shrimp Salsa

Prep Time: 10 minutes
Total Time: 10 minutes

Avocado Lime Shrimp Salsa - a delicious, elegant and healthier option for party food that your guests will love. Add it to a mixed green salad for an exceptional lunch dish too.

Ingredients

  • 2 large tomatoes, diced
  • 1 small diced red pepper, or any color sweet pepper
  • 1 avocado, dice 3/4 of the avocado and mash the other 1/4 with a fork
  • 1/2 small diced red onion
  • 1 clove minced garlic
  • finely grated zest of one lime
  • juice of one lime
  • 1 tbsp chili paste or hot sauce, more or less to taste
  • 1/2 finely minced jalapeño pepper, more or less to taste
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp ground cumin
  • season with salt and pepper
  • 1 1/2 cups cooked, peeled and de-veined cocktail shrimp

Instructions

  1. Coarsely chop the tomatoes, red pepper, avocado and onion.
  2. Add all of the remaining ingredients EXCEPT the shrimp.
  3. Toss together well.
  4. Cover and refrigerate for an hour or so before serving, tossing the salsa in the bowl a few times.
  5. About 10-15 minutes before serving add the cooked shrimp.
  6. Toss together well and serve with tortilla chips or on small slices of toasted baguette.

Notes

It’s always a good idea to add the shrimp last so that they do not sit too long in lime juice. Sitting too long in citrus juice can cause them to release moisture and dry out.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

6 or more servings

Amount Per Serving Calories 183Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 20mgSodium 603mgCarbohydrates 23gFiber 6gSugar 9gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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