Avocado Shrimp Salsa Recipe (VIDEO)
This Avocado Shrimp Salsa Recipe is a cross between a pico de gallo, 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!!).
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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!
Can I use Raw Shrimp for Ceviche 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.
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.
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 Ceviche Recipe. It is easy and addictively 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:
Avocado Shrimp Salsa Recipe
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.
Ingredients
- 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.
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Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
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Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
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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.
Recipe Notes
*If using any sized pre-cooked shrimp - rinse under cold water, pat dry with paper towels then chop.
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?
natashaskitchen
Shrimp Avocado Salsa Recipe 
Ceviche Recipe 
Mango Shrimp Salsa Recipe 
Avocado Cucumber Shrimp Appetizers 
Authentic Pico de Gallo Recipe 
Shrimp Avocado Salad Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is an aside note. I love your recipes and your perfect and articulate means of sharing these wonderful and healthy recipes with us.
I do have a request if you are interested. I understand if you are not. My mother used to make pasties, a meat pie of Cornish descent I believe but due to being so time consuming she would only prepare on very special occasions with other ladies in the family to assist her. They were soooo good, I loved them. I tried making them but couldn’t master it. Too dry and I was probably too young. If you have a recipe for this or would be interested in making it (and I know you could make it scrumptious) I would love for you to. You really make cooking fun.
Hi Carolyn, I have never tried anything like that but thank you for the suggestion. If I come across anything really great, I will be sure to share it. I’m so glad you enjoy our channel and recipes. Thank you for sharing your encouraging words.
Looks awesome! Can’t wait to make it. Happy Birthday, and yes you wear it well. You have such a beautiful family. Love watching all of you. Hope you enjoyed your birthday
You’re so nice! Thank you for the birthday wishes, Debby!
This salsa is my absolute favorite! My husband loves it too. I have shared the recipe with several of my friends and they make it frequently. Only change I made is to add more cucumber for texture.
I’m so happy to hear that! Thank you for sharing your great review!
BIG hit at a Labor Day BBQ. I added some garlic powder to the shrimp prior to cooking, and gave it a nice added flavor. Definitely serve with chips and a hot sauce like Tabasco, Tapatio or Cholula, gives a nice kick! I might try chopping in some jalapeno next time. Thanks for another flavorful recipe!
That’s so great! It sounds like you have a new party favorite! Thank you for sharing that awesome review, Elita!
This is a terrific recipe. I make it quite often. I add diced jalapeno to the salsa. At times, as a side dish, I use this in place of a salad. If I have chicken, lamb chops, or any other dish– just perfect. Goes well with a drink or two (with chips to scoop it up). LOVE THIS SALSA!! Thank you.
You’re very welcome, Cheryl! I’m glad to hear you enjoyed that.
How long will this salsa last? I would like to make it a day in advance if at all possible, thanks!
Hi Cathy, yes! This recipe can be made a day in advance, covered and refrigerated overnight. I would suggest using avocados that are still slightly firm and not overripe if making a day ahead.
I love Natasha’s Kitchen. In the recipe it calls for 1/2 english cucumber in the picture it show’s 2 pickling cucumbers. I bought the pickling type still worked out great.
Hi Stephen, the recipe calls for English cucumbers but we used garden cucumbers since we had those on hand and they worked just fine. If you try it, let me know how you liked the recipe.
Everyone LOVED this and immediately asked for the recipe! A new summer favorite!! Thank you!
That’s so great! It sounds like you have a new family favorite, Karen!
looks yummy gonna try this one thank u
I hope you love that, Nitika!
First time I made it as per the recipe. It was YUMMY! I’m making it again in about a week I will be adding a lg clove garlic pressed and a jalapeno finely chopped. I was wondering about adding a cup of corn (will have to be frozen) and/or black beans. What do you think? Really enjoy your recipes. They are always good.
Hi Linda! I’m so happy you enjoyed this recipe! I think corn will be a great addition. Here is what one of our readers said “I have a family member that doesn’t like / tolerate cucumber, so I substituted fresh corn in this recipe. It was bright and tasty, and made all of us happy! What a great, light, summer treat!” We have not added beans to this If you experiment, let me know how you liked the recipe.
Please tell me what I can use in place of the cilantro. This looks so good.
Hi Chris, you can omit the cilantro or use parsley instead.
Hi Natasha,
Ive made this recipe so many times its ridiculous!!
People LOVE it.. I do two things differently. I add about 1/2 lb. Shredded crab meat and I add about a 1/2 cup of hot salsa. It is definitely a crowd pleaser and I know people will never let me stop making it thank you for an awesome recipe!
That sounds amazing, Juanita! Thank you so much for sharing that with us.
Lime juice really makes the difference. Thank you!!!
You’re welcome! I’m happy you enjoyed this recipe!
Can the avocado shrimp salsa be made a day ahead?
Yes! We enjoy fresh but it should keep well in the fridge 🙂
I have a peach, hatch chili salsa. Also Mango salsa
Yum! I’d love to know what you put in them!
I love this!! Especially since I’m trying to steer clear of carbs like pasta, rice, etc… my question is, can you freeze this for future uses? I like to meal prep and would love to make this as part of my meal prep? Also if not, how long can it last in the fridge? Thanks again!!
Hi Elaine, I honestly have not tried freezing this but I think the tomatoes and cucumbers would get squishy and weird with freezing. I have refrigerated leftovers and they are good up to a couple of days but haven’t tried freezing.
Where are the carbs coming from?
Hi Paula, it is coming from mostly the avocado and some from the tomato as well. There are 12 grams of carbs in 1 avocado and 5.8 grams in 1 cup of diced tomatoes.
Just made in time for my lunch. This recipe is super yum. Hubby will get tonight for a great snack..
That’s so great! Enjoy!
Looks delicious! I have almost all ingredients on hand, even just picked tomatoes & cukes! I did print recipe but also copied it so I could increase size of print – hope that is OK with you ~ vision in my mid 60’s just isn’t what it used to be ~ but my interest in creative & delicious cooking has never waned! And Yes, right on top of my bigger print copy I credited Natasha’s Kitchen, Aug/2018
I hope you enjoy the recipe Karen!
I just made this recipe yesterday and it is really good! This is a keeper for sure and will make again, and again! Thanks!
That’s awesome Vicki! I’m so happy you discovered out blog! Thanks for the great review!
This recipe looks delicious, any ideas how to incorporate as a dinner instead of an appetizer?
Maybe on top of salad greens.
On top of salad greens sounds good. Or maybe over toasted baguettes? I feel like there are so many possibilities I can’t think of the moment!
Maybe serve it over some grilled fish and use it in a wrap.
I’ve made this several times for supper just served in small flour tortillas. It makes a great cool, light supper on hot southern evenings.
I’m so glad you enjoyed it, Bryan!
This looks very good, going to make it this week!!
That’s so great!
Thank you Natasha! Love all your recipies!
Thank you Caroline! You’re so nice!
I have a family member that doesn’t like / tolerate cucumber, so I substituted fresh corn in this recipe. It was bright and tasty, and made all of us happy! What a great, light, summer treat!
That sounds like a perfect substitution! Thank you for sharing that Sue.
That’s not kinda like ceviche, it is ceviche
Hi Rock, we call it salsa and it does have some big differences from the original ceviche. I think if I called it a ceviche, I would probably also get messages about how it’s not a real ceviche. We do have a ceviche recipe on our site – I hope you check it out! We don’t do the traditional cooking the shrimp in lime juice because I am not that brave and appreciate the flavors of cooked shrimp more, but we just share the recipes the way we make them and love them. 🙂
Great reply! Rock needs to get out from under one and get a life!
Genuinely surprised at how good this is. A simple combination of ingredients that was meant to be. A new favorite!
Thank you for the great review! I’m so happy you found a new favorite!
Curious as to why the sodium content is so high when using all fresh ingredients. If no salt is uses, I don’t see how it can be so high.
Hi Kathleen, the nutrition calculator automatically calculates the sodium content and it must be primarily between the shrimp and added salt to season the shrimp. If you cut out the 1/4 tsp salt, it will still work if you are watching your sodium intake.
It doesn’t matter what you call it, the fact is Natasha has created a GREAT recipe, so LEAVE IT ALONE and GET A LIFE!!!
Thank you Don!
Amen!!!
Can I make the in advance? I’m having friends over n the evening and I have a morning appointment that same day.
Hi Gilda, yes absolutely! I think this gets better as it stands covered in the refrigerator.
This looks delicious. How many people would it serve as a meal?
Hi Rosanne, This serves 6 as a side so I would say 3-4 as a meal. I guess that would depend how and what you serve it with.
Thanks.
You’re welcome!
Cranberry salsa:
12 oz pkg fresh cranberries
1 Granny Smith apple peeled and cored
1/2 red onion coats Ely chopped
3/4 c sugar
1 T lime juice
1/4 c fresh cilantro
1 seeded jalapeño diced
Salt and pepper to taste
Mix all in food processor or blender till finely chopped. Refrigerate 2 hrs and serve with tortilla chips
Thank you so much for sharing this with us, Heidi!
Hello I’m planning to make this dish for a gathering that is in the evening but want to make shrimp in the morning and add all other ingredients before serving so my question is after I sauté the shrimp how long should i keep it in lime juice before taking it out? Thanks
Hi Eleonora, we have let the shrimp stay in the lime juice even overnight and we do not take it out of the lime juice – we just keep that lime juice in the salsa – there is no need to drain since it flavors the salsa. It’s completely ok to marinate overnight. Leftovers of this salsa are also delicious refrigerated and enjoyed the next day.
Omg I enjoyed making this and my family love it I will be making it again
That’s so great, Carlene! I’m so happy you all enjoyed that!
I’m surprised that you’re not tossing the avocado with the lime juice to keep it from browning. This would look great on a platter spooned in some of those scoop type chips.
I used to know a lot of Mexican folks where I used to live and they’d do this (adding jalapenos or serranos) and toss it with a little tomato juice to keep the vegetables moist and to keep the avocado from oxidizing.
This would be so fun to serve on the scoop chips! Great idea!
Made this on the 4th and it was a HUGE hit! …I just made it again and added pineapple chunks and it’s awesome like that as well. Great recipe!
Yum! That sounds so good, Anne! Thank you for sharing that with us!
I just finished putting this together and I want to let it marinate before adding the avocado. I did add a diced Jalapeno. Also, Since I have one guest who is allergic to cucumber I substituted finely diced Jicama for crunch and will diagonally slice the cucumber to use as a dipper. Initially I think mine needs more lime and salt, so I will add garlic salt. So looking forward to updating this review with everyone’s responses! It is promising so far! Thanks!
You’re so welcome! I’m so glad you enjoyed it! Thank you for the wonderful review!
This was a big hit! We had tortilla chips … and… Black Pepper Triscuits, which were my fave! Unless eating immediately after prep, I will wait to add the avocado to just before serving, it tends to break down, especially if they are fairly ripe. Also, I chopped the shrimp and the avocado too small, keep it like the video, a larger dice. Overall I am planning my next serving of this delicious and healthy ‘Salsa’ we loved it! Thanks Again.
So happy you enjoyed it!
Can I use lemon instead of lime?
Hi Charlotte, we have made this salsa with fresh lemon juice and it worked out well.
Awesome recipe, healthy, easy to get ingredients, quick to prepare, delicious. The website is very comfortable to browse and share. Thank you.
Wow! Thank you for the wonderful review, Alicia! I’m so happy you discovered our blog. 🙂
Me encantarían sus recetas en Español
Thank you for the suggestion, Clara! However my high school Spanish is pretty embarrassing at this point and it would be really difficult to add Spanish subtitles or translations. Sorry 🙁
I tried this very delicious recipe and I was very pleased. I’m trying it again. 5-*****
I’m so happy to hear that! Thank you for sharing your great review!
Throw in a bottle of Clamatto and it becomes a shrimp campechana. serve in an ice cream glass. Top with ketchup and tapatio. and more lemon juice. Yum!!! have it with saltines on the side.
Thanks for the tip Sonia! Sounds wonderful!
Hey Natasha,
I always put Jalapeno in mine…and I’m making it alongside your Shrimp and Avocado Salad for July 4th! Only I’m going to add some Candied Walnuts for Fire Works!!! I’ll bet they turn out great!
Best,
Don
That sounds so good! Thank you for sharing your wonderful review!
hey i try your recipe.. omg.. it was so good.. my friends are requesting for birthday and potluck parties.. i didnt have any cucumbers.. but its okay.. i didnt add any hot sauce.. i use.. doritos tapatio chips.. it give you that kick and its so so good.. matter of fact makin it for forth of july too.. 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this tonight! Delicious! Omitted cilantro because my fiance can’t stand it, but I am definitely making it next time with it for myself lol
Sounds like you might need to make two batches, one for you and one for him! 😉 Thanks for the great review, Allison!
Salsa???????
Indeed! It’s so good!
Natasha! You’re my favorite go to person for recipe’s. I have made so many of your salads and they don’t last more than 10 minutes and they are gone. Ty so much for all your wonderful recipes!!! <3
I’m so inspired reading your review. Thank you, Dawn!
This is not SALSA!!! SALSA IS LITERALLY SPANISH FOR SAUCE AND THAT’S NOT WHAT I WOULD CALL THIS!! I’m getting so tired of seeing that word incorrectly used in recipes made by non-hispanics!!!!
Hi Maria, by the dictionary definition you are right! Based on studies and research we conduct, sometimes we name recipes for how people search for them so they can discover them. If people aren’t finding them on google or when searching our website, they are less likely to discover this fabulous,…. appetizer! 😉
It’s like the Italian Battle Cry… Is is Sauce or Gravy?
Maria….I will call it a salsa if i want! I`m tired of people telling me how to speak eat think and everything in between. Get a life!
who cares !
nobody…….
Maria, I believe if you read the Merriam Webster definition of “salsa” https://www.merriam-webster.com/dictionary/salsa and this from Wikipedia https://en.wikipedia.org/wiki/Salsa_(sauce) you might learn that you are mistaken. If it bothers you so very much, maybe you would be better off just closing the page and finding something that wouldn’t upset you so!!
Get over it Maria. It’s a very tasty recipe regardless of what you call it.
Le falta el chile jalapeño y no es ceviche porque no está crudo el camarón
HI Angelina, we call it salsa and it does have some big differences from the original ceviche. I think if I called it a ceviche, I would probably also get messages about how it’s not a real ceviche. We do have a ceviche recipe on our site – I hope you check it out! We don’t do the traditional cooking the shrimp in lime juice because I am not that brave and appreciate the flavors of cooked shrimp more, but we just share the recipes the way we make them and love them. 🙂
I agree with Angelica, some jalapeño would give this a bit of bite.
thank you so much for your recipe
I just wanted to know what other type of cucumber can be used if not English ones
are Lebanese cucumbers ok
thank you
Mark
Hi Mark, I haven’t experimented with Lebanese cucumbers but I have with garden cucumbers and they worked just fine. If you try it, let me know how you liked the recipe.
You state 15 carbs for 1 serving. How much is considered 1 serving? Type 1 diabetics need to know this.
Hi Carol, This recipe makes 6 servings. So 15 carbs would reflect 1/6th portion of this recipe.
I made this today, I seasoned the shrimp with salt and a little garlic powder. This was delicious, but just a little too tangy for me. So, I added a few sprinkles of Splenda and the little bit of sweetness made it much better for my taste. Thanks for a great recipe! 😋
I’m so happy you enjoyed that.
awesome
Thank you!
I just made this today followed the recipe and it came out great!! another good recipe!! Thanks
You’re so nice! Thank you!
This was great! I normally do a little different. I will probably lite salt next time to cut down on sodium as well.
I’m so glad you enjoyed it!
why is shrimp salad so high in carbs? Not many carbs in avocado or any of the other stuff
Hi Irene, it is coming from mostly the avocado and some from the tomato as well. There are 12 grams of carbs in 1 avocado and 5.8 grams in 1 cup of diced tomatoes.
If you count the net carbs you can subtract 10 carbs for each avocado used as avocados have 12 grams of carbs & 10 of fiber so the whole avocado would be 2 grams!
just finished putting this together…OMG…delicous! (i am almost hoping the grandkids don’t like it so there will be more for me!) thank you 🙂
Oh that’s the best! Thank you for the wonderful review, NJ. I’m glad you enjoyed that!
Just made this today…OMG AMAZING!!!!! Seriously, your recipes are devine. So simple, great ingredients, and my favorite…SO YUMMY! Thank you so much for sharing your recipes.
P.S. I added the green tabasco and it totally complimented the dish.
mmm we sure love tabasco! Thanks for sharing this with us!
Wow! Thank you Sammee! I’m so inspired reading your review. I’m so glad you enjoyed this recipe!
love,love your recipes, wish I could make them all, I have to scale it down, just one person, but sometimes I make the full recipe and eat it throughout the week. Thanks you so much for sharing.
Your comment is so sweet, music to my ears 😊. Thank you Marcy for making our recipes and for visiting the site
WOW so easy, fresh, tasty! I live in Mexico and all these ingredients are available at the weekly farmer’s market. I love to entertain and this will always be served with bacon rinds for dipping as we are a KETO community in Jalisco, Mexico!
I’m happy to hear how much you enjoy the recipe Barbara! Thanks for sharing your excellent review!
I nade this! It’s yummy!
😄
I’m glad you enjoy it Carlene, thanks for sharing!
This was so yummy. Served it with Naan- everyone thought it was the bomb!
Yay, I’m glad to hear the recipe is a hit! Thanks for sharing your fantastic review Lori!
I have to hurry and make this. It looks so delicious I can taste it
That’s so great! Enjoy!
Love the mxing of naan with this.
For those wanting This to last longer, I suggest mixing all of the ingredients except the shrimp and avocado. Take out as much of the mix as you think you will eat & add the shrimp & avocado. The rest of the mix should last several days, if not weeks. I cut up asparagus, broccoli, corn off the cob & put some of your recipe with the vegs, & had a delicious salad
Thanks for sharing your great suggestion with other readers!
Thank you for the great recipe
You’re welcome! 🙂
Hi! How long can this stay in the fridge wrapped after it’s cooked?
Hi Tasha, we usually eat it the same day but have stored leftovers overnight for the following day. I think you could keep it up to 3 days if your avocados are not overly ripe to begin with.
can you use anything beside shrimp ???
Hi Regina, possibly scallops but I really haven’t experimented with anything else to be honest.
Sadly, mine did not turn out that well. I believe it’s because I used too much lime. My 3 limes were obviously too large & juicy because the entire dish was too mushy and not as tasty as I’d hoped it would be. Also I used pre cooked shrimp and skipped the sauté. I’m sure that adds to the favor of the dish. If I try it again I’ll reduce the lime juice next time and add at the end if needed.
Hi Deb, we sometimes add even more lime juice so I don’t think that would cause anything to go mushy. A mushy texture may be due to overripe avocados or overripe tomatoes added. Letting the shrimp sit in the lime juice to marinate for a little while does help. I think this tastes just as good if not better the next day after the flavors have a chance to meld.
Love the recipes. would like to subscribe, somehow they tell me my e-mail is invalid and cannot proceed//?? Thought I would try this process!
I’m happy you found my page Marianne! Are you trying to subscribe to my newsletters?
Just made it and am completely in love! The flavors all come together perfectly and i wouldn’t change a thing. This will definitely be a staple recipe in my house 🙂
I’m so glad you love the recipe Klaudia! Thanks for sharing your excellent review!
This is my absolute favorite dish. I’m making it tomorrow for my mama in laws birthday but I need to know how far in advance I can make it. Can it be made a day ahead of time?
Hi Beth, yes! This recipe can be made a day in advance, covered and refrigerated overnight. 🙂 I would suggest using avocados that are still slightly firm and not overripe if making a day ahead.
Made this salsa tonight. Great Lenten dish. I am calling it a salad. I used it as my main dish, since it’s Lent. Pictures are fuzzy. My phone needs a flash.
I’m glad you enjoy the recipe Tena! Thanks for sharing your great review!
Do you know how many carbs are in this recipe?
Hi Sarah, we are working through the recipes currently (1 at a time so it’s taking some time), and adding nutritional value to each one. Thank you for being patient! 🙂
I found it was roughly 4.7 grams per serving (if it is 8 servings)
Can’t wait to try this salad.
It’s super popular for good reason, I hope you love it Myrna!
If you wanted to eat like wrapping it in lettuce with a dipping sauce, how would you make the dipping sauce? Looks lovely and tasty!
Hi Julie, these are the lettuce wraps we make when we are craving shrimp which has our very favorite dip. I don’t think the high level of lime juice flavor would meld well with that dip though. I don’t have any other dip ideas at the moment besides maybe drizzling with hot sauce after it is in the lettuce wrap. That would probably still be delicious 🙂
Excellent as is. To turn it into a side dish cook Ditalini pasta al dente. Cool then add to this recipe. An excellent pasta side dish.
I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers!
This looks amazing. I’m thinking that come summer I’d double the shrimp (because it’s shrimp), put it over a bed of lettuce and serve it with the chips and have it for dinner when you just need something cool and refreshing. Thanks for posting!
My pleasure Maggie! That sounds delicious, I think I may try that myself. Thanks for sharing!
Going to buy ingredients later today to make for dinner tonight . . Going to switch out chips for homemade pita chips. I’ll lying how it was later
I hope you love it Susan, please do let me know what you think!
Do you add the hot sauce directly to the salsa, or on each scoop?
Hi Robert, I drizzle it over my personal bowl of salsa 🙂
I’m allergic to Shrimp 🙁 Do you think there is a good substitute I could use?
Hi Robyn, I really haven’t tried this with anything else so I’m not 100% sure. Sorry I can’t be more help with that. We do have a bean salsa that is really REALLY good which uses beans instead – slightly different flavor profile but very good 🙂
That looks delicious! Thanks for the response.
You’re welcome Robyn!
If you’re not allergic to crawfish, I’d do that personally. You can usually get it at any Walmart, frozen, cleaned and ready to go. If you’re allergic to that use chicken. 🙂
What about imitation crab?
I’m allergic to that too
Filet mignon
You might be able to use any firm fish, maybe salmon, crab, lobster…even catfish might be good. Guess you can’t tell I love fish! LOL
Any idea about how many calorie, protein, carbs, and fat are in a serving.
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 Sharon!
This would be very interesting to me, I’m a diabetic and all this info is important in any recipe.
My husband and I loved this! Definitely will be making it again. Added a little garlic and jalapeno .
I’m glad you both enjoy the recipe. Thanks for sharing!
This is a Mexican shrimp ceviche and it’s not a shrimp salsa
No, it’s not. She pan-fried the shrimp, if it was a ceviche the shrimp would have been raw and “cooked” with the lime juice
Which she still did…
No, she pan-
fried the shrimp, Dan. A ceviche would have her cover the shrimp in lime juice and leave it until the shrimp is no longer raw, without using any heat.
Either way, it’s not a ceviche or a salsa, basically, it’s just a salad.
Still a ceviche at the end
Don’t you people have anything better to do than be so critical of a frickin recipe..I mean REALLY! Salsa, ceviche..who cares!
Thank you, Janet. No negativity needed – just offer helpful advice or comments about the dishes. This blog has been so amazing – simple but delicious recipes. I have become even more passionate about cooking as a result.
Well Janet, to answer your question, clearly, we care. Having a conversation about the descriptive category this recipe is falls in, has been in no way, a challenge the quality of the recipe. The “deeper” you get into food, the more you learn about classifications and knowing what you can do with the recipe as a result. This recipe is a bit of a misnomer because it fits several food types, and none. That’s why we’re discussing it. It’s not a dip, or a sauce, or an entree (okay that one could wind up being true because I know I could fix a bowl of this to have with chips for a meal.) A pico wouldn’t have the shrimp, a ceviche is an entree where the raw shrimp would be marinated in lime juice until it was cooked and then would be added into the final dish. A salsa would have had her deseeding and dicing more tomatoes that she has here, then once they start to break down they would be incorporated into the rest of the dish, but it wouldn’t have the shrimp in it.
All that really says is that it’s a bit of an anomaly. that’s not to say we won’t be making this with for our friends and families for the next 40+ years. 😀 Kasia this is amazing, I thank you for sharing this with us
The bottom line is that clearly you are the one who doesn’t care, which is fine, but if that’s how you feel, why are you choosing to join the conversation, much less as an antagonist?
You are right, but I still appreciate the fact that she is sharing one of our dishes
Hi! Definitely will make this weekend…and try it with toasted bread. Will share a pic! Thank you!
My pleasure Shamiro! Please let me know what you think!
This was so delicious!!! We are finishing our Whole30- so such a great salsa! Will be making it again! Love your blog❤️
I’m glad to hear how much you enjoy the recipe Annie! Thanks for following and sharing your great review!
HI I AM MAKING THIS TODAY FOR SUPER BOWL SO DOES IT HAVE TO BE SERVED WARM OR CAN IT BE COLD…??
Hi Sandy, this recipe is served cold or room temperature.
It was a hit everyone loved it will be bring it again, i did tweek it a litter i added jalapeno.. but other then that is was the BOMB….
I added a small seeded jalapeño too. Nice mild kick.
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
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 🙂
I’m def going to make this..yummy
I hope you love it Melody, please let me know what you think!
Great recipe ,! So good …a nice change up from salsa !I wish I knew how to post a pic ,!
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.
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?
Hi Ashley, I would say it’s best eaten within 2 days but max 3 days probably, keeping it covered and refrigerated.
Making tonight…as usual, it sounds delicious! I will post a pic with a review
Please do Bonnie!
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!
I’m glad you’re enjoying the recipe so much Mary! Thanks for sharing!!
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
You are welcome Sandra and thank you for visiting our site 😀.
Sandra, I agree. Marcia
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!
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?
Hi Angie, I haven’t tried using garlic but it should still work 😀
calories please
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!
Don’t care for silantro. Taste like soap to me. What can I use instead?
Hi Trish, you can omit the cilantro or use parsley instead.
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
You’re welcome Gary! I’m glad to hear you both enjoy the recipe! Thanks for sharing your great review!
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!
Hi William, please see my notes at the beginning of the recipe.
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.
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!
How many carbs, without the chips.
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!
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.
Hi Ellen, I used 2 small garden cucumbers since we grow cucumbers but the store-substitute would be 1/2 English cucumber.
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.
Oh wow, I’m glad the recipe is such a success. Thanks for sharing your great review with other readers Lorna!
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?
Hi Anne, since it is a salsa, we don’t ever add oil here. It isn’t needed in this recipe.
Love this shrimp salsa recipe!!
I looked at about 20, but yours is the best!! Thank you!!
You’re welcome Diana! I’m glad you love it. Thanks for sharing!
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.
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 🙂
how do I find the calories for each recipe
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!
How many day’s do you think this lasts in the fridge?
Hi Lexi, I would say it’s best eaten within 2 days but max 3 days probably, keeping it covered and refrigerated.
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.
Great suggestion Bryan! Thanks so much for sharing!
Is the hot sauce to dip ?
Cilantro is not my favourite , would parsley work?
Hi Dianne, we just drizzle the hot sauce over individual portions – that way everyone can add as much as they like 🙂 I’ve never tried anything but cilantro in this salsa – I think it would really lose something without the cilantro. Parsley would probably be the next best thing if you must substitute, but be sure it is very finely chopped since parsley is more coarse than cilantro.
Also, we in south Texas add serrano peppers to the mix..we also eat it on saltine crackers yumm
Oh YUM!
I think it would be missing something if just parsley was used. Although it would take it in a little different direction, perhaps lemon basil, lemon mint or maybe a mixture of lemon grass and parsley instead of cilantro would work.
love this you cant go wrong withe the ingredients but i was wondering about adding diced jalapeno since its a salsa how would that affect the flavor????
Hi Wendy, I do think a little jalapeno would be great. We serve it with hot sauce so some spice is great in this salsa 🙂
it looks taste, i must be try it at my home… hope I achieve like you did… wow wow i have printed the recipe..
many thanks for sharing this.. 🙂
You’re welcome! Please let me know what you think of the recipe!
love watching your recipe videos, can’t wait to make this shrimp salsa, thank you
You’re welcome Barbara! I hope you love the recipe! Please let me know what you think!
Thank you with all your good taste recipes I love this all
Carmen, thank you for the nice compliment and you are very welcome 😬
Made this for the first time today for an Iron Bowl (Auburn vs Alabama) party. WAR EAGLE! This salsa is amazing and it will show up for many more parties! I sprinkled the shrimp with adobo seasoning for the sauté. I allowed the shrimp to marinate for a couple of hours in the lime juice and I tossed the avocado in lime juice to help it keep it’s color for the whole afternoon. For the hot sauce, I used Tiger sauce. Some heat, but also a little sweet kick.
I’m happy to hear you enjoy the recipe Bryan! Thanks for sharing your great review!
I saw the recipe and I’ve made it twice already. My family and friends loved it. It’s very easy. My family wanted more shrimp so I used 1 1/2 pounds and left the rest the same. This is now a staple for my family.
I’m glad to hear the recipe is a HIT! Thanks for sharing your excellent review Hunter!
I’m allergic to shrimp, is there another substitute such as imitation crab or scallops?
Hi Zack, I really haven’t tried this with anything else so I’m not 100% sure. Scallops sound like a good idea but I haven’t tested that. We do have a bean salsa that is really REALLY good which uses beans instead – slightly different flavor profile but very good 🙂
This is a must do at my house.
But was it just me or was i seeing a person behind you? It was kinda scary, i honestly don’t want to watch again to confirm. Lol
Hi Dee!! I want to assure you that we would NEVER put anything creepy or scary in our videos. We do funny stuff like throwing vegetables but my readers write in all the time that their young kids love to watch my channel so I would never dream of putting anything creepy. I watched the video again all the way through and I think what you are seeing is the reflection of myself in the refrigerator behind me. There’s also 1 or 2 spots where my husband (the camera man) is moving and you can see his reflection in the fridge. I’ll tell him to keep still next time! lol. I hope you love the salsa!
This looks delicious, I just printed the recipe and can’t wait to try it. Just out of curiosity, do you know how much lime juice it would take if I used Real Lime juice out of a bottle instead of purchasing fresh limes? I like to keep lemon or lime juice in my fridge to add to ice water and thought I might try that instead.
Hi Krista, I would highly highly recommend using fresh lime juice. It just won’t taste the same using a substitute. Also, we have made this salsa with fresh lemon juice and it worked as well.
Thanks for the feedback, since this is your recipe, I will follow your advice. I’m thinking it may be added to our Christmas buffet of appetizers.
I just want to let you know this is called ceviche not salsa.
No… it is ceviche if shrimp is not cooked in a pan. The lime juice cooks it. This is not ceviche,
Looks delicious!! I am going to have to try this😄😄
It’s delicious! Please let me know what think of the recipe Mary Lou! 🙂
Amazing !!!
My family love the recipe .
Awesome, I’m glad to hear that Melissa! Thanks for sharing!
I made this for a party and absolutely loved it, some people were mentioning this could be great for serving as a salad just to add a bit of salt(to those who are not a big fan of chips)
But definitely making it again for get togethers😀👌🏻
(And I’ll have to make myself a bowl of this and eat it with chips, won’t need anything else for my quick lunch preps😄😋)
Love to follow easy and simple ingredients that taste so amazing👍🏻 Keep up the great work Natasha!
I’m happy to hear how much everyone loves this recipe! Thanks for following and sharing your fantastic review Tatyana!
Can this be made a day in advance?
Hi Brends, yes absolutely! It will taste even better after the shrimp have marinated that long in lime juice 🙂
Absolutely AMAZING!!!!!! All I did was add fresh garlic. But I’m a garlic lover. Not only did we eat this with the chips. We added a little mayo and put it on top of the Salmon Pattie recipe, which is also AMAZING!!!
Thank you Natasha! This is a keeper!!
😍😍😍
My pleasure Kelli! I’m glad you love the recipe so much! Thanks for sharing your excellent review! 😀
I tried this and it was delicious, but it needed a little something. I added some garlic powder and some more salt, and a little jalapeno.
Hi Shirley, I’m so glad you enjoyed it! I do think a little jalapeno would be great. We serve it with hot sauce 🙂
AAAAAAMMMMMAAAAAAZZZING! I was so excited to make this dish! I love the freshness of the ingredients, and it tastes DELISH too! Thank you for sharing!
You’re welcome LaShoda! I’m glad you love it so much! 🙂
Made this for a pool party on Sunday and it was gone in a heartbeat! Great recipe! (I did add 1 finely diced Jalapeno….because we’re in SoCal!)
I’m glad everyone enjoys the recipe so much! Thanks for sharing your great review Don!
Just got back from the store with all the ingredients. Can’t wait to try this because it looks AMAZINGLY delicious
Please let me know what you think Aaren!
We loves it. I had it in a container with plastic wrap covering it to help prevent it from browning. My husband tried it on a corn tortilla for taco and he loved it! Thanks so much for the recipe.
You’re welcome Aaren! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing 🙂
This made my mouth water. I LOVE ceviche! I’m going to the store right now to buy the ingredients. I’ll let you know how it turns out.
Please do Karen!
o my god !! i really love all your recipe. im so glad cause i found your (blog). love from indonesia nat !
Hello Aulia! I’m glad you found my site too! Please let me know what you think of the recipes! Thanks for following 🙂
This young lady…is NFL Football food! It’s Thursday Night and we’re going to serve it during the season opener between New England and Kansas City!!!
Awesome! Please let me know what you think of the recipe! 🙂
I served it last night at a “nosh” birthday party and it was the first thing to disappear!! Great stuff! I did add a couple of finely diced jalapenos and everyone appreciated the spice. It is “salsa” after all!
Thanks Natasha!!!
You’re welcome Don! I’m glad to hear everyone enjoys the recipe! Thanks for sharing your excellent review!
Why do you call it Ceviche ? Doesn’t the word connotate raw?
This is why I call it a salsa because it is not a true ceviche.
This is not a cross between pico de gallo, guacamole, and ceviche. This is Mexican shrimp ceviche. The ingredients and recipe are exactly the same. Don’t get me wrong, this dish looks lovely and it’s one of my favorites. But please just call it what it is instead of “avocado shrimp salsa,” which completely robs the dish of the culture from which it originates.
Hi Celine, we call it salsa and it does have some big differences from the original ceviche. I think if I called it a ceviche, I would probably also get messages about how it’s not a real ceviche. We do have a ceviche recipe on our site – I hope you check it out! We don’t do the traditional cooking the shrimp in lime juice because I am not that brave and appreciate the flavors of cooked shrimp more, but we just share the recipes the way we make them and love them. 🙂
Ceviche is raw seafood “cooked” in citrus juices. This recipe has clear instructions to cook the shrimp before adding to the “salsa” which removes the ceviche factor.
This is Mexican shrimp ceviche – of course there many versions of how to make your own shrimp salad but this one that’s by far the easiest and looks very tasty too! 😃
Thanks Arlene 🙂 It sure is good with the addition of avocado and cucumber 🙂
Do you add the hot sauce in with the salsa..if so how much do you ad?
We add hot sauce once the salsa is ready to be eaten. Just sprinkle some on top of the salsa in your bowl to taste 😁
Thank you….do you suggest a certain brand?
We use Tabasco original hot sauce 🙂
I haven’t tried with tomato sauce but that sounds good!
Just wonderful if you can make this recipe ahead of time?
Hi Laura, we have had leftovers that were just as good the next day! 🙂 Just cover with plastic wrap directly over the surface so the avocado are less likely to change color (although the lime juice really helps with that as well). I hope you love it!
Why cover up the taste of pricey shrimp and avocado with hot sauce? We love shrimp so much, we eat it with no dressings and eat avocado with a spoon. If you don’t think you like avocado, be sure it is ripe and at room temperature. My secretary and I kept spoons in our desks for the days when we could buy a bag of avocados on the corner for $3.
A bag of avocados for $3 sounds awesome!! We have enjoyed this with or without hot sauce but we do like it spicy 🙂
When I lived in Los Angeles in 1977 avocados were 10 for $1. Supermarkets were almost giving them away. In some neighborhoods they fell off trees and got squashed by cars. I didn’t like them back then, but love them now. Wish they were still 10 for a dollar!!
Planning to make tomorrow. Just wanted to share what I paid for avocado’s, First store I went to they were hard as a rock and weren$1.89. The store that had just perfect ones they were $4.45!! Can anyone top that!! Geez. Anxious to try this sounds really good. Will be putting Franks Hot Sauce in it too
WOW, that price is incredible!!
Could you please suggest another add-in to substitute for the avocado? I know, I know…what? Everyone loves the great quality fats, the flavor, etc. Except me. If you could suggest something, maybe half the summer recipes I see everywhere, I could adapt your ingredient. Thanks so much! Love reading your recipes!
Hi Michele, You could just leave it out and it would still work great :). In our original shrimp salsa (ceviche), we did not add avocado.
Hi Michele,
You might want to try using some mango. Although it’s sweeter than avocado, when ripe it’s creamy and you can offset the sweetness with a little Frank’s Red Hot Sauce. Hope it works for you…in fact I may try it myself!!!
Cheers,
Don
New member to your blog.
Great recipe! I added two finely diced Jalapeno peppers because my friends and I like it spicy! (For people who want just a mild hot sauce I would suggest Frank’s Red Hot…even though it’s not “red hot” I like the flavor and use it in my Jalapeno Pepper stuffing.)
Also made your Avocado Chicken Salad last week and it received rave reviews! I roasted my own chicken and spiced it up with a product called “Slap Ya Mama” from Louisiana that I found at World Market, which kicked it up a notch! (Sorry Emeril!) Also added some Pomegranate flavored Craisins to add a bit of sweetness and it was wonderful. Next time I might also add some nuts, but will clearly make it again!
You love avocado girl…right up my alley!
Thanks!
Don
Reading your review makes me hungry! Thank you for sharing your tips and suggestions! 🙂
I look forward to becoming more familiar with your recipes. Love them so far!
I’m glad to hear that! Thanks for following Don and please let me know what you think of the recipes!
Where can I print out this recipe? It looks so good. (I don’t see a print button)
Hi Sandra, there is a print button at the top right of the recipe page and a second print button towards the end of the recipe in the shaded print-friendly recipe box. Here is the direct link to the print friendly page just in case you don’t spot it.
I make this regularly and add a lemon mustard dressing. Delicious!
chopped green olives and capers are also good to add.
Annie, thank you for sharing your version with us and for the nice review 😬
Looks wonderful. Here in Minnesota, avocado prices have gone thru the roof, $3 for one, and they are not large.
Woah!! That’s terrible! What a bummer. I would not be a happy camper since we are basically obsessed with avocados 🙁
Very pricey here in NC too, but I am going to splurge and make for my self tomorrow
I wish that weren’t the case for you. Ours aren’t terribly reasonable either – our large avocados are $2.50 each and the small ones are $0.99 each so I have found Costco to be the best deal right now.
That’s because Avocados are in season in the winter/spring months. They are at their least expensive in MN between December and March. Demand has also risen in recent years driving up the prices.
Try Costco … Super large size, bag of 6 are $6.99 in CA and ID
Wow, I thought paying $3.97 for a bag of 6 was expensive. But seeing what you pay I won’t complain. I live in Canada.
Nutrition information?
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 Lori!
looks so good will try for tomorrow branch … thanks for sharing
My pleasure! Please let me know what you think!
I have been making this for years. I do not use a cucumber, I add a little olive oil and fresh garlic as well as a jalapeño. It is always a favorite wherever I take it.
Yum, that sounds delicious Jen!
I must make this for my beautiful two and a half year old niece who loves sushi. That child has the taste buds of a 40 year old….well, her Dad spent his most impressionable years growing up in Europe and has never seen a menu he could not read.
Ha ha the taste buds of a 40 year old! That’s awesome :). How fun! Now I need to learn the secret of getting my 2-year old to eat anything! 😉
I have never gathered these ingredients to make salsa. Very curious about the taste. Will do. Thank you 🙂
My pleasure! Please let me know what you think!
Made salsa today and had a glass of Greek yogurt aside. Very tasteful 🙂 Thank you !
I am so glad you enjoyed it! Thank you for the wonderful review 🙂