Avocado Salsa Shrimp Salad: An Incredible Ultimate Recipe
This Avocado Salsa Shrimp Salad recipe is a refreshing and flavorful dish that is perfect for a light meal or appetizer. The combination of succulent shrimp, creamy avocado, and zesty salsa creates a dish that is sure to impress. Easy to make and bursting with fresh flavors, this salad is a true crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
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Shrimp Salad:
- 1 pound cooked shrimp, peeled, deveined, and chopped
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
Dressing:
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, mix the shrimp, avocados, cherry tomatoes, red onion, cilantro, and jalapeño.
- Make Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Toss: Pour the dressing over the shrimp mixture and gently toss to coat, keeping the avocados intact.
- Chill: Refrigerate for 15–20 minutes to allow the flavors to meld.
- Serve: Enjoy cold as a main dish, in lettuce cups, or with tortilla chips.
Notes
- For added richness, include a dollop of sour cream or Greek yogurt.
- To increase spiciness, retain jalapeño seeds or sprinkle with cayenne.
- Best served fresh but can be stored in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 170 mg
