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 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:
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.
- 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
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.
*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?
I have made this recipe several times and now I crave it! It’s bursting with wonderful healthy flavor! So much goodness in one bowl! I share it with anyone who will try it and direct them here for the recipe!
Awesome! Thanks so much for sharing it with others, we appreciate it!
Have you ever just used the tiny salad shrimp? Or the s it better with the big chunks of shrimp?
Hi Margie, we prefer it with the more plump shrimp chunks.
I marinated the raw shrimp Chevice style in lime juice and placed in the in the refrigerator over night, rather than cooking the shrimp. It was fantastic! I like the thought of using small shrimp like brine shrimp and not chopping!
Sounds good, thank you for sharing! We’re so glad you enjoyed making this recipe.
Oh we loved this one! We will definitely be making this one again! I may add or subtract an ingredient (shrimp. My SIL doesn’t like seafood)
Sounds good, Jane. I’m glad you loved it!
Just made this today. It was fabulous and will be making it often!!!!!
Looks like you found your new favorite!
I have made this many times – it is fantastic and is a hit with every crowd. Thanks for this great recipe!
Great to hear that, Diane!
I just made this for lunch and holy smokes is it delicious! And was so easy to make. Thanks for sharing this recipe!!
You’re very welcome! So glad you enjoyed it.
Wow. That looks outrageously delicious!! Definitely making it!
Please do, we’d love to know how it turns out for you.
I love so many of your recipes, This one looks amazing, the only problem is I am allergic to cucumbers… any suggestions for a substitute?
Hi Lisbeth, you can leave the cucumber out. One of our readers mentioned this substitution: “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!” I hope that helps.
Natasha, you inspire me all the time. I will be making this on the weekend for my wedding anniversary. I will let you know how it turns out. I am so excited.
Sounds like a good plan. Happy Wedding Anniversary and I hope you’ll both enjoy it.
What is considered a serving size?
This recipe can serve 6 as an appetizer, usually the size of a smaller plate.
So many ads and videos on this page, took me forever to get to the recipe and even type this comment due to ads and videos constantly loading.
Hi Carole, thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback and I hope you love every recipe you try.
My wife and I are attempting to eat healthier and lose weight. This recipe looks awesome! (Every recipe of yours we love) Anyways, I am confused by the calorie count. That seems awfully high for one cup/serving. I don’t see anything in there that is high in calories by themselves. So does that serving size include chips to dip this or just by itself?
Thank you so much for sharing that with me, Daniel. For reference, one medium avocado has about 330 calories. We have two in this recipe. This recipe serves 6.
I can’t wait to make this shrimp salsa… one question can you substitute the cucumber for something else or leave it out all together? Obviously I know I can leave it out but will it completely change the flavor without the cucumber?
Hi Jay, you can leave that out. One of our readers mentioned this substitution: “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!” I hope that helps.
Is the 1/4 tsp salt and pepper in addition to seasoning the shrimp with salt and pepper?
Hi Michele, we used “1/4 tsp Salt and black pepper, or to taste” total in this recipe.
Can you recommend a substitute for the shrimp? Someone in my family has a shellfish allergy
Hi Anna, you could just make it a pico de gallo with avocado and it will taste great.
Anna, my wife is from the Philippines where the national dish in Kini Lau, which is often made with raw tuna that is “cured” in acidic juices, vinegar, or coconut wine. Any firm white fish like cod or sole as used in cerveche would work as well. But tilapia, especially Walmart variety from China, would probably not be a great choice.
can you substitute cilantro with something else
Hi Vivian, you can omit the cilantro or use parsley instead.
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.
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!
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.
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!
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!
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!
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 !
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
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.
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.
I have. It makes a great summer chicken salad using diced rotisserie chicken. One night I was grilling filets. I grilled an extra one. Sliced it thin and cut those slices into bite-sized pieces. Served on a bed of greens with other salad veggies, a couple of boiled egg wedges and a cilantro lime dressing. About 4 servings out of 1 fillet made a fairly inexpensive and fast meal on a warm summer night.
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.