Avocado Shrimp Salsa is a unique and delicious appetizer! Tender shrimp paired with avocado, cucumber, red onion and tomato in a lemon lime dressing. Serve with tortilla chips to dip.
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Avocado Shrimp Salsa Recipe
When it comes to taco nights, game days, movie night and special occasions I love serving a few different dips, salsa’s and appetizers! Everyone knows the classic salsa and dip recipes so why not change things up with a fun avocado shrimp salsa?!
This recipe comes together so quick and is packed with flavor. Not to mention this is a great light appetizer without any heavy cheese, oil or bread. The majority of popular and common appetizers are often heavy and greasy so this shrimp salsa is a nice light and fresh alternative!
What is Avocado Shrimp Salsa?
Avocado shrimp salsa is a fresh and flavorful salsa. The star of the show is tender shrimp that are paired with avocado, cucumber, tomato, red onion and cilantro. The dressing for the salsa is a lemon lime dressing that is packed with flavor from fresh minced garlic.
This salsa can be served with tortilla chips to dip, served as a topping for nachos, used as a taco filling or even used as a topping for chili (I love serving this as a topping for my Mom’s Famous Chili Recipe).
More Appetizers You Will Love!
- Sweet Chili Chicken Wonton Tacos
- Mexican Pizza (Taco Bell Copycat)
- Armadillo Eggs
- Jalapeno Popper Chicken Dip
What is in Avocado Shrimp Salsa?
- Cooked Shrimp – you can use store bought frozen pre-cooked shrimp that have been thawed or buy raw shrimp and cook them (cooking instructions are included in the recipe).
- Cucumber – a great addition to salsa as it has a fresh flavor and adds a nice crunchy layer to the salsa.
- Tomato – I love using cherry tomato because all you have to do is slice them in half for this recipe. You can also you any tomato you prefer but if they are an overly seedy tomato them I recommend removing the seeds or else the salsa will become too watery.
- Red Onion – my favorite onion to enjoy raw! The unique and sharp flavor of raw red onion is simply amazing. You don’t have to worry about an overpowering raw onion flavor because the onions get lightly pickled from the lemon lime dressing.
- Avocado – adds a creamy texture and beautiful green color to the salsa. The lemon lime dressing will prevent the avocados from browning but to ensure the avocados stay nice and green, be sure not to cut them too far in advance. Right after they are cut be sure to toss them in the salsa dressing.
- Cilantro, or Parsley – cilantro adds a unique flavor but if you prefer you can use parsley instead.
- Lime Juice
- Lemon Juice
- Garlic – don’t worry about a raw garlic flavor in the dressing, the lime and lemon juice lightly pickles the garlic.
- Salt, Pepper
How to Make Avocado Shrimp Salsa
Full Printable Recipe at Bottom of Page
1 In a frying pan or skillet on medium-high heat melt the butter. Season shrimp with salt and pepper and add to the pan. Cook on both sides until the shrimp turns pink (about 2 minutes for the first side and 1 minute for the second side).
2 Remove the shrimp from the pan and cut into bite sized pieces.
3 Prepare the veggies – dice the tomatoes, cucumbers, red onion, avocado and cilantro.
4 To a large bowl add the cooked shrimp, avocados, tomatoes, cucumber, red onion and cilantro.
5 In a small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.
6 Serve immediately with tortilla chips and enjoy!
Tips for the Best Avocado Shrimp Salsa
- Avocado – the lemon lime dressing will help the avocado stay nice and green and prevent it from browning. Be sure that once you slice the avocado you add it to the bowl quickly and toss it in the lemon and lime juice. If you want to prepare this salsa in advance, I recommend only preparing it up to 1 day in advance and add in the avocado just before serving for best results.
- Shrimp – You can use pre-cooked store bought shrimp, just be sure to rinse them and pat it dry before using to remove any excess liquid..
- Spicy – If you like a little spice and heat, add in some chopped jalapeno for a pop of extra flavor and spice.
- Dressing – For even more fresh citrus flavor, add in some fresh orange juice for a tangy sweet citrus dressing. You can use a combination of lemon, lime and orange juice for the dressing. This is a great way to use up any leftover citrus fruit you may have in the fridge.
FAQs Avocado Shrimp Salsa
Store in an air tight container in the fridge for up to 2 days (note on the second day the avocado may start to brown).
I recommend chopping all the ingredients together, except for the avocados. Store the chopped ingredients in an airtight container in the fridge. Just before serving you can add the avocados and the dressing. Remember, shrimp only lasts about 2 days in the fridge before starting to go bad.
This recipe does not freeze well so try to prepare it day the day you will be serving it, or up to 1 day in advance.
Yes, this is a healthy recipe packed with veggies. Shrimp are low calorie and high protein making this a great recipe for a healthy diet.
This recipe is gluten free.
This recipe is dairy free.
Looking for More Easy Appetizers
- Corn Salsa (Chipotle Copycat)
- Bang Bang Shrimp Egg Rolls
- Shrimp Artichoke Dip
- Jalapeno Popper Pinwheels
- Avocado Egg Rolls
- Crab Rangoons
Avocado Shrimp Salsa
- 1 tbsp butter
- 1 lb shrimp, large, shells removed and deveined
- 1/4 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 2 tbsp lemon juice
- 2 medium avocados, peeled and chopped into bite sized pieces
- 1 cup tomatoes, chopped into bite sized pieces (seeds removed is overly seedy or else salsa will become watery), or cherry tomatoes cut in half
- 1 cup English cucumber, chopped, half English cucumber
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, fresh, chopped (or substitute Parsley)
- 4 tbsp lime juice, fresh
- 4 tbsp lemon juice, fresh
- 2 cloves garlic, minced
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- In a frying pan or skillet on medium-high heat melt the butter. Season shrimp with salt and pepper and add to the pan. Cook on both sides until the shrimp turns pink (about 2 minutes for the first side and 1 minute for the second side).
- Remove the shrimp from the pan and cut into bite sized pieces.
- Prepare the veggies – dice the tomatoes, cucumbers, red onion, avocado and cilantro.
- To a large bowl add the cooked shrimp, avocados, tomatoes, cucumber, red onion and cilantro.
- In a small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.
- Serve immediately with tortilla chips and enjoy!