This Avocado Shrimp Salsa Recipe is a cross between a pico de gallo, spicy guacamole, and shrimp ceviche. It’s our favorite salsa recipe of all time – such a treat! We have made it at least a hundred times (NO KIDDING!!).

This Avocado Shrimp Salsa recipe similar to ceviche and loaded with avocado, cucumber, tomato and shrimp

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It is like a ceviche recipe because it has plump flavorful bites of shrimp, but different since the shrimp are pre-cooked. It has avocado with the perfect amount of creaminess, crunchy cucumber, tomatoes of course and fresh lime juice which pulls it all together.

The FRESH lime juice is key so don’t skip on it. That one ingredient adds enough flavor to the entire salsa where you don’t need any extra salt. Why is this awesome?? Your veggies will stay crisp (salt tends to soften cucumbers and tomatoes). Lime juice also preserves the avocado’s color so this salsa is still just as amazing refrigerated for the next day.

I am convinced that this is the perfect shrimp salsa recipe. Watch the video recipe below to see just how easy it is!

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Avocado Shrimp Salsa Recipe Ingredients:

We love everything about this shrimp salsa recipe. It is such a treat and just the perfect combination of flavors. You can’t go wrong with these fresh summer time ingredients!

Avocado Shrimp Salsa Recipe ingredients with shrimp, avocados, cucumbers, limes, cilantro, tomatoes and onion

Can I use Raw Shrimp for Shrimp Salsa?

  • Traditional Ceviche is made with raw shrimp that marinates for some time in the lime juice and the lime juice actually ‘cooks’ it from all the acidity.
  • We cooked the raw shrimp before adding it to the recipe, but we have been known to use pre-cooked shrimp to speed up the process. With pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.
  • You can even use the small shrimp meat and skip the chopping step altogether! P.S. Click to learn how to peel and devein shrimp.

Ceviche which is a cooked shrimp ceviche recipe in a bowl with avocado, tomatoes and cucumber

Mouth. Is. Watering!! I will never stop loving this shrimp salsa! We love serving it with this hot sauce (our Amazon affiliate link) Just drizzle it into your own bowl and refill as needed.

Serve shrimp salsa ceviche recipe with tortilla chips and hot sauce

Our Best Salsa Recipes:

These are some of our all-time favorite salsas (the ones we make again and again!)

Watch How to Make Avocado Shrimp Salsa Recipe:

See Natasha make this Shrimp Salsa Recipe. It is easy and irresistibly delicious and we hope it becomes a new favorite salsa recipe for your family.

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Enjoy your shrimp salsa feast! If this becomes your new favorite, let me know! 😉 We are completely smitten with this shrimp salsa and have made it countless times.

⬇Print-Friendly Recipe for Avocado Shrimp Salsa:

Natasha's Kitchen Cookbook

Avocado Shrimp Salsa Recipe

4.91 from 126 votes
Author: Natasha of NatashasKitchen.com
This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa video recipe. | natashaskitchen.com
This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa recipe. P.S. Don't forget tortilla chips and Tabasco sauce to serve. 
Prep Time: 17 minutes
Cook Time: 3 minutes
Total Time: 20 minutes

Ingredients 

Servings: 6 as an appetizer
  • 1 lb raw shrimp, peeled and deveined*
  • 1/4 tsp Salt and black pepper, or to taste
  • 1 Tbsp olive oil
  • 3 medium limes, juiced
  • 2 medium/large avocados
  • 1/2 english cucumber
  • 3 medium, or 4 roma tomatoes
  • 1 small onion, finely diced
  • 1/2 cup Cilantro (1/2 bunch), chopped

Instructions

  • Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
  • Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
  • Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
  • Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.

Notes

*If using any sized pre-cooked shrimp - rinse under cold water, pat dry with paper towels then chop.

Nutrition Per Serving

242kcal Calories15g Carbs18g Protein13g Fat1g Saturated Fat190mg Cholesterol722mg Sodium616mg Potassium7g Fiber4g Sugar165IU Vitamin A23.6mg Vitamin C143mg Calcium2.6mg Iron
Nutrition Facts
Avocado Shrimp Salsa Recipe
Amount per Serving
Calories
242
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
190
mg
63
%
Sodium
 
722
mg
31
%
Potassium
 
616
mg
18
%
Carbohydrates
 
15
g
5
%
Fiber
 
7
g
29
%
Sugar
 
4
g
4
%
Protein
 
18
g
36
%
Vitamin A
 
165
IU
3
%
Vitamin C
 
23.6
mg
29
%
Calcium
 
143
mg
14
%
Iron
 
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Salad
Cuisine: American, Mexican
Keyword: Avocado Shrimp Salsa
Skill Level: Easy
Cost to Make: $$
Calories: 242

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: What is your all-time favorite salsa recipe or dip? Is there such a one that gives you fierce cravings like this shrimp salsa does for us?

This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa video recipe. | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Debra Humphrey
    February 3, 2018

    My favorite dip to date is Spinach dip with Rye bread but I already have a sneaking feeling it’s going to be replaced by this!!! My mouth waters everytime I see it… I’ll let you know after tomorrow…serving it for Superbowl Sunday along with Spinach Dip and others!!! Also love 7 layer dip but don’t know how to make it but it’s delicious too! Thanks for all your sharing I love your blog…didn’t know what a blog was lol now I do a little more. Love your step by step video’s!!! Makes it so much easier to capture the essence if the dish than just a recipe…Thanks for all your hard work you have an amazing family so inspiring!!! Love your parents garden!!! You ALL are so very blessed!!! 💯💯💯
    I’ve been following you for quite a while now and have made other recipes of yours and really enjoyed them just never commented. Like your smashed potatoes they’re pure delightful Yummyness!!! I’ve got more of your recipes lined up to make this month! Happy cooking!!!
    💜Love and Light✨
    Sincerely yours,
    Debra

    Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Debra, thank you so much for your sweet and encouraging comment! Your words are a blessing to me. I hope you love this salsa. We’ve probably made it 50 times (my husbands and my favorite). We love it with Tabasco sauce. I’m so glad you are enjoying our recipes 🙂

      Reply

  • Melody
    February 3, 2018

    I’m def going to make this..yummy

    Reply

    • Natasha's Kitchen
      February 3, 2018

      I hope you love it Melody, please let me know what you think!

      Reply

  • Bonnie Cross
    February 2, 2018

    Great recipe ,! So good …a nice change up from salsa !I wish I knew how to post a pic ,!

    Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Bonnie, I’m glad you like the recipe 😀. There is no way to post a picture on the site but you can email it to me.

      Reply

  • Ashley
    February 2, 2018

    How long does this stay for in the fridge? My husband would love it, but he is the only one who would eat it. Would it stay for a couple days in the fridge while he eats it?

    Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Ashley, I would say it’s best eaten within 2 days but max 3 days probably, keeping it covered and refrigerated.

      Reply

  • Bonnie Cross
    February 2, 2018

    Making tonight…as usual, it sounds delicious! I will post a pic with a review

    Reply

    • Natasha's Kitchen
      February 2, 2018

      Please do Bonnie!

      Reply

  • Mary
    February 1, 2018

    Just made this for the second time to take to our girls night tonite. I loved it! I added a chopped jalapeño to give it a little kick!

    Reply

    • Natasha's Kitchen
      February 1, 2018

      I’m glad you’re enjoying the recipe so much Mary! Thanks for sharing!!

      Reply

  • Sandra
    January 31, 2018

    This recipe looks delicious and I am making it to eat during the super bowl. I don’t understand the anger and criticial statements that some have posted. If I don’t agree with or enjoy someone’s site, I won’t go there and that would be my suggestion to those who have a problem with what you call this dish. Thank you for all the great recipes

    Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      You are welcome Sandra and thank you for visiting our site 😀.

      Reply

    • Marcia Sapp Agner
      February 1, 2018

      Sandra, I agree. Marcia

      Reply

    • Krista
      February 1, 2018

      Thanks for addressing this Sandra, it’s been bugging me too. What difference does the name make, it’s a delicious recipe. I live in MN and we have hotdish where other regions have casserole we may make jokes about it, but not to criticize!

      Reply

  • Angie
    January 31, 2018

    I’ve been eyeing this up for a while, Super Bowl sounds like the perfect game day treat. It looks really good, the only thing is I have a compulsion to throw in fresh garlic. What do you think?

    Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi Angie, I haven’t tried using garlic but it should still work 😀

      Reply

  • terri
    January 30, 2018

    calories please

    Reply

    • Natasha's Kitchen
      January 30, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Terri!

      Reply

  • Trish
    January 27, 2018

    Don’t care for silantro. Taste like soap to me. What can I use instead?

    Reply

    • Natasha
      natashaskitchen
      January 28, 2018

      Hi Trish, you can omit the cilantro or use parsley instead.

      Reply

  • Gary
    January 27, 2018

    Just made the salsa avocado shrimp guacamole. My wife and I loved, loved it. At the end I split the recipe so I could put in the suggested lime while hers is lighter on the lime.
    Really love your video.
    Thank you

    Reply

    • Natasha's Kitchen
      January 27, 2018

      You’re welcome Gary! I’m glad to hear you both enjoy the recipe! Thanks for sharing your great review!

      Reply

  • William
    January 26, 2018

    It is not something else just because you name it something else, we in Latin America been making this for years is called ceviche, many countries have different variations but in the end they are the same thing so let’s call it what it is which is CEVICHE! let’s not take something from another culture and make it into something new by calling it something else, you did not invent the wheel here! Everyone else enjoy the ceviche!

    Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi William, please see my notes at the beginning of the recipe.

      Reply

    • Luz
      January 27, 2018

      Exactly, that is NOT a salsa, that is a ceviche. A salsa is made with tomatoes, chiles, onion, maybe some other ingredients, and we add salsa to other dishes to give them more flavour, for example one adds salsa to tacos or to chips. Ceviche is an appetizer or a main dish, you don’t add ceviche to something else, in fact you can add spicy salsa to the ceviche.

      Reply

      • robert
        January 31, 2018

        ceviche is made from raw seafood! the acid in the citrus does the “cooking”. she fried the shrimp conventionally that fact alone makes it exactly what natasha called it in the beginning!

        Reply

  • Sue
    January 26, 2018

    How many carbs, without the chips.

    Reply

    • Natasha's Kitchen
      January 26, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sue!

      Reply

  • Ellen Weiers
    January 24, 2018

    I noticed you put 1/2 English cucumber in the recipe but there 2 English cucumbers in the video. Just to let everyone know. Looks great though and I will be making it.

    Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Ellen, I used 2 small garden cucumbers since we grow cucumbers but the store-substitute would be 1/2 English cucumber.

      Reply

  • Lorna
    January 22, 2018

    Love this recipe 😍 I substitute Cilantro with other bright green herbs… or just ignore it altogether when making the salsa. I’m one of the 20% of people that have the olfactory-receptor gene OR6A2 that makes me extremely sensitive to aldehyde groups in Cilantro.

    Reply

    • Natasha's Kitchen
      January 22, 2018

      Oh wow, I’m glad the recipe is such a success. Thanks for sharing your great review with other readers Lorna!

      Reply

  • Anne M Hughes
    January 21, 2018

    I’m noticing that there is not a fat added as part of the dressing. Is there no olive oil or the leftover pan oil from the shrimp added?

    Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Anne, since it is a salsa, we don’t ever add oil here. It isn’t needed in this recipe.

      Reply

  • Diana Clancy
    January 14, 2018

    Love this shrimp salsa recipe!!
    I looked at about 20, but yours is the best!! Thank you!!

    Reply

    • Natasha's Kitchen
      January 15, 2018

      You’re welcome Diana! I’m glad you love it. Thanks for sharing!

      Reply

  • lynda fahey
    January 12, 2018

    On the Avocado Shrimp Salsa… where does the hot sauce come in? Do you add it last. I can’t imagine shaking it on every chip.

    Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      I drizzle the hot sauce over my portion in the bowl You can stir it in at that point if you prefer but it is always at the end just before serving 🙂

      Reply

  • Shenique
    January 9, 2018

    how do I find the calories for each recipe

    Reply

    • Natasha's Kitchen
      January 9, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Shenique!

      Reply

  • Lexi
    December 28, 2017

    How many day’s do you think this lasts in the fridge?

    Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Lexi, I would say it’s best eaten within 2 days but max 3 days probably, keeping it covered and refrigerated.

      Reply

      • Bryan Oliver
        January 13, 2018

        3 days is the longest mine has lasted. After that, it may taste fine, but it doesn’t look appetizing at all. A great way to use leftovers is to make roll-ups with a little shredded lettuce or spinach and flour tortillas. You can use the same hot sauce or have a salsa dip on the side.

        Reply

        • Natasha's Kitchen
          January 13, 2018

          Great suggestion Bryan! Thanks so much for sharing!

          Reply

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