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This Simple Shrimp Avocado Salsa is loaded with flavor and fresh ingredients. It’s perfect as a dip or as a topping for tacos. It is make ahead too!
WHY WE LOVE THIS SIMPLE SHRIMP AVOCADO SALSA
I first had this recipe over a decade ago when a neighbor friend shared it at a dinner party. Wow—it’s so delicious! We were hooked from the first bite. She shared her recipe and it’s been a hit every time I serve it too.
If you’ve been around awhile, you might have guessed by now that I’m a big fan of salsas. I like how they have so many fresh vegetables that come together for a healthy dish. This Simple Shrimp Avocado Salsa is no exception as it’s big on flavor too!
We usually serve this salsa with tortilla chips for dipping but it would also be good on tacos. Actually, I think it would be great with the Cilantro Lime Rice and just the salsa. Maybe add a little cotijo cheese, wrap it up in a flour tortilla and you have a delicious and easy seafood taco!
WHAT GOES INTO SIMPLE SHRIMP AVOCADO SALSA?
Cooked, peeled salad shrimp – I find this in the frozen seafood section of my grocery store. Sometimes I have to look hard for it as it’s often top shelf. If you can’t find it you can use any peeled, cooked shrimp. What I like about the salad shrimp is that it’s easy to get on a chip! But if you have larger shrimp, you can just chop it up.
Avocado – These are staples in our house! Maybe because we live in Southeast Texas, they are available year round. I usually find the best prices on avocados at Aldi’s or Costco.
Tomato – For this salsa I prefer to use Roma tomatoes. They are a bit firmer and easier to chop but also have few seeds.
Cliantro – Again, a staple year round in Texas. It’s pretty inexpensive too. Chop up any extra and store in a freezer safe container in the freezer to throw into sauces or soups.
Onions – I prefer the yellow onions as they give a great flavor to this salsa.
Jalapeno – Yep, be careful chopping this as the oil can get on your hands and burn. Be careful not to touch your eyes! I like to use my ZYLISS food chopper to get it finely diced without the extra contact and oil/seeds.
Lime Juice – A small lime is all you need. You can also use the jarred lime juice if you prefer. (p.s. I forgot to include this in the ingredient picture. I found the lime off to the side after I has assembled everything-whoops!
Cocktail Seafood Sauce – This is found in condiment aisle of your grocery store, usually next to the ketchup.
Ketchup – I usually buy the store brand to save money. We don’t use a whole lot of ketchup generally so a small bottle works for us!
TIPS FOR MAKING SIMPLE SHRIMP AVOCADO SALSA
Don’t let the amount of chopping scare you off from this recipe. I was at first! It’s really pretty simple and once you have everything chopped, it’s just a matter of stirring everything together. I like to use a manual food chopper like this one as it makes chopping so much easier, especially for ingredients like the jalapenos. I also like these Pyrex bowls with lids because I can make the salsa right in the bowl but they are pretty enough to use a serving bowl too! I prefer to chill this Simple Shrimp Avocado Salsa for at least an hour to let the flavors blend together, but if you’re short on time, you can serve it right after making it.
Can this be made ahead?
Yep! As I mentioned above, the preferred method of preparation is to let it chill at least an hour. You can actually make it up to a day before which makes it great for parties or when you need to bring something to a potluck.
Can it be frozen?
I would advise against freezing this salsa although I’ve never tried it! I’m not sure how the avocado and tomato would fare after freezing. It would probably still taste fine but the texture and quality of the ingredients would be better when they are fresher.
What are some other salsas that are good for dips or tacos?
As I mentioned earlier, I’ve never met a salsa I didn’t like–or pretty much! So much so, I’ve got a few other recipes to share. This Easy and Delicious Fresh Cucumber Avocado Salsa is one of our all-time favorites! My Healthy Texas Caviar Salsa Dip is chock full of vegetables and beans–it could probably be a meal on it’s own! And I recently shared this Fish Taco with Avocado Tomato Corn Salsa — the salsa on it’s own is delicious for dipping. And friends and family can’t resist this Easy Fresh Mediterranean Salsa Dip –it’s just so good!
If you’ve tried this Simple Shrimp Avocado Salsa or any other recipe on the blog please let me know how much you enjoyed it by leaving a comment below and a rating. I love hearing from you! You can also Facebook, Twitter, Pinterest , or Instagram to see more delicious food and other ways to save time and money in the kitchen!
Simple Shrimp Avocado Salsa
- 1 pound salad shrimp peeled and cooked (I use the precooked frozen salad shrimp from the seafood section of my store)
- 2 cups avocado diced
- 2 cups Roma tomatoes diced
- ½ cup fresh cilantro chopped
- ½ cup green onions chopped
- 2 jalapenos seeded and finely diced
- 1 tablespoon lime juice
- 12 ounce cocktail seafood sauce found in the condiment section
- ¼ cup ketchup
- salt to taste
- Corn tortilla chips
- In large bowl, gently combine the shrimp, avocados, tomatoes, cilantro, green onions, jalapenos.
- Stir in the seafood sauce, ketchup and salt.
- Chill, covered for one hour or until serving time. May be made the day before serving.
- Serve with tortilla chips and watch it disappear!
TIPS FOR MAKING SIMPLE SHRIMP AVOCADO SALSADon’t let the amount of chopping scare you off from this recipe. It’s really pretty simple and once you have everything chopped, it’s just a matter of stirring everything together. I prefer to chill this Simple Shrimp Avocado Salsa for at least an hour to let the flavors blend together, but if you’re short on time, you can serve it right after making it.
Can this be made ahead?Yep! As I mentioned above, the preferred method of preparation is to let it chill at least an hour. You can actually make it up to a day before which makes it great for parties or when you need to bring something to a potluck.
Can it be frozen?I would advise against freezing this salsa although I’ve never tried it! I’m not sure how the avocado and tomato would fare after freezing. It would probably still taste fine but the texture and quality of the ingredients would be better when they are fresher.
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