Shrimp avocado salsa
This post was updated on July 17, 2016 with new photos. Everything else remains the same! And this Shrimp Avocado Salsa is still yummy as ever!
I’m not really sure when I first saw the movie Jaws. Or if I ever saw the whole thing actually, as I was pretty young when it came out. But there’s no doubt that even if you’ve never seen it, pretty much everyone knows what infamous music means when you hear it and that classic beat and the phrase “There’s something in the water.” In doing a little research, I discovered that the summer it came out, it set all kinds of box-office records. It also helped set off the successful career of an otherwise relatively unknown director at the time, Steven Spielberg.
My husband and decided to watch it again recently (I got a copy of it from the library) and let’s just say, movie making has come a long way in terms of special effects! But we enjoyed it and it was fun to imagine what all the hype would have been like when it first came out. Over the summer, my family visited Universal Studios Hollywood and we saw the set they had there of the Jaws shark and beach town. I remember seeing that as a kid. And if you’ve ever been there you know there is another surprise in the water. It was just the same as I remembered!
So this month, I decided I to share a recipe I’ve been wanting to share with you all for a while. An old neighbor of ours served this Shrimp Avocado Salsa at a get together and it was SO delicious.
It kind of reminds me of a ceviche, but everything is cooked before combining. Aside from all the chopping, this is such an easy recipe to make and it makes a lot—perfect for a crowd! Plus, it’s pretty healthy for you too. We love to enjoy it with tortilla chips, but I’ve been known to eat it by the spoonful too!
I hope you’ll give this shrimp avocado salsa recipe a try.
Shrimp Avocado Salsa
- 1 pound boiled shrimp peeled and deveined (I use the precooked frozen salad shrimp)
- 2 cups avocados ripe and chopped (about 3 large)
- 4 Roma tomatoes chopped
- ½ cup fresh cilantro chopped
- 3 green onions chopped
- 2 jalapenos seeded and chopped
- 1 tablespoon lime juice
- 1 jar cocktail seafood sauce
- ¼ cup ketchup
- 1/4 teaspoon salt or to taste
- 8 ounces tortilla chips
- Combine the shrimp, avocados, tomatoes, cilantro, green onions, jalapeno chilies and lime juice in a bowl and mix gently.
Stir in the seafood sauce, ketchup and salt.
Chill, covered, until serving time. Serve with tortilla chips.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Kirsten over at KirstenOliphant.com hosting this month’s Blog Film Food event!
◦Kathy from Penney Lane Kitchen
◦Kelley from The Grant Life: Mixing food and family.
◦Kelli from Eat Pray Read Love shares her Thai Shrimp Soup.
◦Kirsten from Kirsten Oliphant shares her Easy Fish Tacos.
◦Miranda from Involuntary Housewife shares her Shark Bait Soother.