Recipe Background
Is the Shrimp & Avocado Salsa Tex-Mex or something else altogether? Well, no matter the answer, it's no question how delicious it tastes. The sweet and savory shrimp pairs wonderfully with the creamy bites of avocado, the spicy jalapeño, and the bold flavors of cilantro and lime. Piled on burritos and tacos, or served as a snack with tortilla chips, Shrimp & Avocado Salsa is just fantastic!
Is the Shrimp & Avocado Salsa Tex-Mex or something else altogether? Well, no matter the answer, it's no question how delicious it tastes. The sweet and savory shrimp pairs wonderfully with the creamy bites of avocado, the spicy jalapeño, and the bold flavors of cilantro and lime. Piled on burritos and tacos, or served as a snack with tortilla chips, Shrimp & Avocado Salsa is just fantastic!
Ingredients
- 1 pound shrimp peeled and deveined, tails removed
- 2 avocados cut into cubes
- 2 Persian cucumbers chopped
- 1/2 cup tomatoes chopped
- 1 jalapeño optional, seeded and finely chopped
- 1 shallot finely chopped
- 1 clove garlic grated
- 1/2 cup cilantro chopped
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 1/3 cup salsa verde
- flaky sea salt to taste
- tortilla chips optional, to taste, for serving
Directions
- Bring a large pot of water to a boil over high heat.
- Add the shrimp to the boiling water and cook until they are pink and reach an internal temperature of 145 degrees F, about 2-3 minutes.
- In a colander, drain the shrimp and rinse them under cold water to stop the cooking process.
- Transfer the cooked shrimp to a cutting board and chop them into bite-size pieces.
- In a large serving bowl, add the shrimp pieces, the avocados, the cucumbers, the tomatoes, the jalapeños, the shallots, the garlic, the cilantro, the lime zest, the lime juice, the salsa verde, and the flaky salt and toss to combine.
- Serve the salsa with the tortilla chips.
×