Home > Appetizers > Avocado Shrimp Salsa Recipe (VIDEO)

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!!).

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

This post may contain affiliate links. Read my disclosure policy.

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!

Click here to PIN this Salsa Recipe and save it for later. 

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 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.

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 Ceviche Recipe. It is easy and irresistibly delicious and we hope it becomes a new favorite salsa recipe for your family.

If you enjoy our videos, please subscribe to our channel on Youtube and click the bell icon so you will be the first to know when we post a new video!


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

4.91 from 113 votes
Prep Time: 17 minutes
Cook Time: 3 minutes
Total Time: 20 minutes
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. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $15-$20 (varies by size of shrimp used)
Keyword: Avocado Shrimp Salsa
Cuisine: American, Mexican
Course: Appetizer, Salad
Calories: 242
Servings: 6 as an appetizer

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

  1. 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.
  2. Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
  3. Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
  4. 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.

Nutrition Facts
Avocado Shrimp Salsa Recipe
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Cholesterol 190mg63%
Sodium 722mg31%
Potassium 616mg18%
Carbohydrates 15g5%
Fiber 7g29%
Sugar 4g4%
Protein 18g36%
Vitamin A 165IU3%
Vitamin C 23.6mg29%
Calcium 143mg14%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jim Morrell
    November 17, 2022

    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!

    Reply

    • Natasha's Kitchen
      November 17, 2022

      Sounds good, thank you for sharing! We’re so glad you enjoyed making this recipe.

      Reply

  • Jane Jansen
    August 9, 2022

    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)

    Reply

    • Natasha's Kitchen
      August 9, 2022

      Sounds good, Jane. I’m glad you loved it!

      Reply

  • Terry
    July 21, 2022

    Just made this today. It was fabulous and will be making it often!!!!!

    Reply

    • Natasha's Kitchen
      July 21, 2022

      Looks like you found your new favorite!

      Reply

  • DianeG
    June 30, 2022

    I have made this many times – it is fantastic and is a hit with every crowd. Thanks for this great recipe!

    Reply

    • Natasha's Kitchen
      June 30, 2022

      Great to hear that, Diane!

      Reply

  • J
    June 30, 2022

    I just made this for lunch and holy smokes is it delicious! And was so easy to make. Thanks for sharing this recipe!!

    Reply

    • NatashasKitchen.com
      June 30, 2022

      You’re very welcome! So glad you enjoyed it.

      Reply

  • Sallie
    December 27, 2021

    Wow. That looks outrageously delicious!! Definitely making it!
    Thanks!!

    Reply

    • Natasha's Kitchen
      December 28, 2021

      Please do, we’d love to know how it turns out for you.

      Reply

  • Lisbeth A Crockett
    December 27, 2021

    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?

    Reply

    • Natashas Kitchen
      December 27, 2021

      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.

      Reply

  • Sonia
    May 13, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 13, 2021

      Sounds like a good plan. Happy Wedding Anniversary and I hope you’ll both enjoy it.

      Reply

  • Amy
    March 28, 2021

    What is considered a serving size?

    Reply

    • Natasha's Kitchen
      March 28, 2021

      This recipe can serve 6 as an appetizer, usually the size of a smaller plate.

      Reply

  • Carole
    March 26, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 28, 2021

      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.

      Reply

  • Daniel
    March 25, 2021

    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?

    Reply

    • Natashas Kitchen
      March 25, 2021

      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.

      Reply

  • Jay
    February 19, 2021

    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?

    Reply

    • Natashas Kitchen
      February 20, 2021

      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.

      Reply

  • Michele
    February 7, 2021

    Is the 1/4 tsp salt and pepper in addition to seasoning the shrimp with salt and pepper?

    Reply

    • Natashas Kitchen
      February 8, 2021

      Hi Michele, we used “1/4 tsp Salt and black pepper, or to taste” total in this recipe.

      Reply

  • Anna
    December 27, 2020

    Can you recommend a substitute for the shrimp? Someone in my family has a shellfish allergy

    Reply

    • Natasha
      December 27, 2020

      Hi Anna, you could just make it a pico de gallo with avocado and it will taste great.

      Reply

      • Anna
        December 28, 2020

        Thank you!

        Reply

        • Natasha's Kitchen
          December 28, 2020

          You’re welcome!

          Reply

    • John
      December 22, 2021

      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.

      Reply

  • vivian dobat
    July 4, 2020

    can you substitute cilantro with something else

    Reply

    • Natashas Kitchen
      July 4, 2020

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

      Reply

  • Carolyn Kunkle
    January 13, 2020

    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.

    Reply

    • Natasha
      January 13, 2020

      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.

      Reply

  • Debby LaBare
    November 17, 2019

    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

    Reply

    • Natashas Kitchen
      November 18, 2019

      You’re so nice! Thank you for the birthday wishes, Debby!

      Reply

  • Kuulei
    September 29, 2019

    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.

    Reply

    • Natashas Kitchen
      September 30, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Elita in L.A.
    September 2, 2019

    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!

    Reply

    • Natashas Kitchen
      September 3, 2019

      That’s so great! It sounds like you have a new party favorite! Thank you for sharing that awesome review, Elita!

      Reply

  • Cheryl Ciber
    August 16, 2019

    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.

    Reply

    • Natashas Kitchen
      August 16, 2019

      You’re very welcome, Cheryl! I’m glad to hear you enjoyed that.

      Reply

    • Cathy
      October 16, 2019

      How long will this salsa last? I would like to make it a day in advance if at all possible, thanks!

      Reply

      • Natashas Kitchen
        October 16, 2019

        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.

        Reply

  • stephen g long
    June 11, 2019

    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.

    Reply

    • Natashas Kitchen
      June 11, 2019

      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.

      Reply

  • Karen Cronk
    May 25, 2019

    Everyone LOVED this and immediately asked for the recipe! A new summer favorite!! Thank you!

    Reply

    • Natashas Kitchen
      May 25, 2019

      That’s so great! It sounds like you have a new family favorite, Karen!

      Reply

  • nitika
    March 14, 2019

    looks yummy gonna try this one thank u

    Reply

    • Natashas Kitchen
      March 15, 2019

      I hope you love that, Nitika!

      Reply

  • Linda
    February 28, 2019

    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.

    Reply

    • Natashas Kitchen
      February 28, 2019

      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.

      Reply

  • Chris
    January 1, 2019

    Please tell me what I can use in place of the cilantro. This looks so good.

    Reply

    • Natashas Kitchen
      January 2, 2019

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

      Reply

      • Juanita
        November 27, 2019

        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!

        Reply

        • Natashas Kitchen
          November 28, 2019

          That sounds amazing, Juanita! Thank you so much for sharing that with us.

          Reply

  • Alina
    December 4, 2018

    Lime juice really makes the difference. Thank you!!!

    Reply

    • Natashas Kitchen
      December 5, 2018

      You’re welcome! I’m happy you enjoyed this recipe!

      Reply

  • Deborah
    November 30, 2018

    Can the avocado shrimp salsa be made a day ahead?

    Reply

    • Natashas Kitchen
      November 30, 2018

      Yes! We enjoy fresh but it should keep well in the fridge 🙂

      Reply

  • Deb Lee
    November 2, 2018

    I have a peach, hatch chili salsa. Also Mango salsa

    Reply

    • Natashas Kitchen
      November 2, 2018

      Yum! I’d love to know what you put in them!

      Reply

  • Elaine
    August 31, 2018

    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!!

    Reply

    • Natasha
      August 31, 2018

      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.

      Reply

  • Paula
    August 27, 2018

    Where are the carbs coming from?

    Reply

    • Natashas Kitchen
      August 27, 2018

      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.

      Reply

  • wendy
    August 18, 2018

    Just made in time for my lunch. This recipe is super yum. Hubby will get tonight for a great snack..

    Reply

    • Natashas Kitchen
      August 18, 2018

      That’s so great! Enjoy!

      Reply

  • Karen Zrch
    August 16, 2018

    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

    Reply

    • Natashas Kitchen
      August 16, 2018

      I hope you enjoy the recipe Karen!

      Reply

  • VICKI JESPERSEN
    August 7, 2018

    I just made this recipe yesterday and it is really good! This is a keeper for sure and will make again, and again! Thanks!

    Reply

    • Natashas Kitchen
      August 7, 2018

      That’s awesome Vicki! I’m so happy you discovered out blog! Thanks for the great review!

      Reply

  • Ronnie
    August 5, 2018

    This recipe looks delicious, any ideas how to incorporate as a dinner instead of an appetizer?
    Maybe on top of salad greens.

    Reply

    • Natashas Kitchen
      August 5, 2018

      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!

      Reply

      • kim
        August 8, 2018

        Maybe serve it over some grilled fish and use it in a wrap.

        Reply

      • Bryan Oliver
        July 5, 2019

        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.

        Reply

        • Natashas Kitchen
          July 5, 2019

          I’m so glad you enjoyed it, Bryan!

          Reply

  • george m.
    August 1, 2018

    This looks very good, going to make it this week!!

    Reply

    • Natashas Kitchen
      August 1, 2018

      That’s so great!

      Reply

  • Caroline Gilbert
    July 30, 2018

    Thank you Natasha! Love all your recipies!

    Reply

    • Natashas Kitchen
      July 30, 2018

      Thank you Caroline! You’re so nice!

      Reply

  • Sue Daniel
    July 26, 2018

    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!

    Reply

    • Natashas Kitchen
      July 26, 2018

      That sounds like a perfect substitution! Thank you for sharing that Sue.

      Reply

  • Rock
    July 19, 2018

    That’s not kinda like ceviche, it is ceviche

    Reply

    • Natashas Kitchen
      July 19, 2018

      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. 🙂

      Reply

      • don
        July 20, 2018

        Great reply! Rock needs to get out from under one and get a life!

        Reply

  • gjg97
    July 17, 2018

    Genuinely surprised at how good this is. A simple combination of ingredients that was meant to be. A new favorite!

    Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you for the great review! I’m so happy you found a new favorite!

      Reply

  • Kathleen Buharp
    July 16, 2018

    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.

    Reply

    • Natasha
      July 16, 2018

      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.

      Reply

  • don
    July 16, 2018

    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!!!

    Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you Don!

      Reply

    • Marcia Agner
      July 16, 2018

      Amen!!!

      Reply

  • Gilda
    July 12, 2018

    Can I make the in advance? I’m having friends over n the evening and I have a morning appointment that same day.

    Reply

    • Natasha
      July 12, 2018

      Hi Gilda, yes absolutely! I think this gets better as it stands covered in the refrigerator.

      Reply

  • Rosanne
    July 11, 2018

    This looks delicious. How many people would it serve as a meal?

    Reply

    • Natashas Kitchen
      July 11, 2018

      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.

      Reply

      • Rosanne
        July 13, 2018

        Thanks.

        Reply

        • Natashas Kitchen
          July 13, 2018

          You’re welcome!

          Reply

  • Heidi
    July 11, 2018

    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

    Reply

    • Natashas Kitchen
      July 11, 2018

      Thank you so much for sharing this with us, Heidi!

      Reply

    • Eleonora
      April 17, 2019

      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

      Reply

      • Natasha
        April 17, 2019

        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.

        Reply

  • Carlene
    July 9, 2018

    Omg I enjoyed making this and my family love it I will be making it again

    Reply

    • Natashas Kitchen
      July 9, 2018

      That’s so great, Carlene! I’m so happy you all enjoyed that!

      Reply

  • KCzMom
    July 7, 2018

    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.

    Reply

  • Anne
    July 6, 2018

    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!

    Reply

    • Natashas Kitchen
      July 6, 2018

      Yum! That sounds so good, Anne! Thank you for sharing that with us!

      Reply

  • BootzB
    July 4, 2018

    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!

    Reply

    • Natashas Kitchen
      July 4, 2018

      You’re so welcome! I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

    • BootzB
      July 5, 2018

      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.

      Reply

      • Natashas Kitchen
        July 5, 2018

        So happy you enjoyed it!

        Reply

  • Charlotte Weller
    July 3, 2018

    Can I use lemon instead of lime?

    Reply

    • Natashas Kitchen
      July 3, 2018

      Hi Charlotte, we have made this salsa with fresh lemon juice and it worked out well.

      Reply

  • Alicia Ramirez
    July 3, 2018

    Awesome recipe, healthy, easy to get ingredients, quick to prepare, delicious. The website is very comfortable to browse and share. Thank you.

    Reply

    • Natashas Kitchen
      July 3, 2018

      Wow! Thank you for the wonderful review, Alicia! I’m so happy you discovered our blog. 🙂

      Reply

  • Clara Ferrer
    July 3, 2018

    Me encantarían sus recetas en Español

    Reply

    • Natashas Kitchen
      July 3, 2018

      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 🙁

      Reply

  • Rudym Medina
    July 2, 2018

    I tried this very delicious recipe and I was very pleased. I’m trying it again. 5-*****

    Reply

    • Natashas Kitchen
      July 2, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Sonia Ybarra
    July 2, 2018

    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.

    Reply

    • Natashas Kitchen
      July 2, 2018

      Thanks for the tip Sonia! Sounds wonderful!

      Reply

  • don
    July 2, 2018

    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

    Reply

    • Natashas Kitchen
      July 2, 2018

      That sounds so good! Thank you for sharing your wonderful review!

      Reply

  • tammie nguyen
    July 1, 2018

    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.. 🙂

    Reply

    • Natashas Kitchen
      July 1, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Allison Lancaster
    June 28, 2018

    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

    Reply

    • Natashas Kitchen
      June 28, 2018

      Sounds like you might need to make two batches, one for you and one for him! 😉 Thanks for the great review, Allison!

      Reply

  • Tessa
    June 28, 2018

    Salsa???????

    Reply

    • Natashas Kitchen
      June 28, 2018

      Indeed! It’s so good!

      Reply

  • Dawn
    June 28, 2018

    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

    Reply

    • Natashas Kitchen
      June 28, 2018

      I’m so inspired reading your review. Thank you, Dawn!

      Reply

  • Maria
    June 27, 2018

    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!!!!

    Reply

    • Natasha
      June 28, 2018

      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! 😉

      Reply

    • BootzB
      July 4, 2018

      It’s like the Italian Battle Cry… Is is Sauce or Gravy?

      Reply

    • Ava Laxton
      July 7, 2018

      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!

      Reply

    • chaz
      July 28, 2018

      who cares !
      nobody…….

      Reply

    • Linda
      February 28, 2019

      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!!

      Reply

    • Don
      March 1, 2019

      Get over it Maria. It’s a very tasty recipe regardless of what you call it.

      Reply

  • Angélica valerio
    June 27, 2018

    Le falta el chile jalapeño y no es ceviche porque no está crudo el camarón

    Reply

    • Natashas Kitchen
      June 27, 2018

      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. 🙂

      Reply

      • Michael
        July 1, 2018

        I agree with Angelica, some jalapeño would give this a bit of bite.

        Reply

  • mark lovegrove
    June 27, 2018

    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

    Reply

    • Natashas Kitchen
      June 27, 2018

      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.

      Reply

  • Carol
    June 26, 2018

    You state 15 carbs for 1 serving. How much is considered 1 serving? Type 1 diabetics need to know this.

    Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Carol, This recipe makes 6 servings. So 15 carbs would reflect 1/6th portion of this recipe.

      Reply

  • Terry
    June 26, 2018

    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! 😋

    Reply

    • Natashas Kitchen
      June 26, 2018

      I’m so happy you enjoyed that.

      Reply

  • Bev
    June 26, 2018

    awesome

    Reply

    • Natashas Kitchen
      June 26, 2018

      Thank you!

      Reply

  • marjanne
    June 24, 2018

    I just made this today followed the recipe and it came out great!! another good recipe!! Thanks

    Reply

    • Natashas Kitchen
      June 25, 2018

      You’re so nice! Thank you!

      Reply

  • Melvin
    June 24, 2018

    This was great! I normally do a little different. I will probably lite salt next time to cut down on sodium as well.

    Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so glad you enjoyed it!

      Reply

  • Irene
    June 12, 2018

    why is shrimp salad so high in carbs? Not many carbs in avocado or any of the other stuff

    Reply

    • Natasha
      June 12, 2018

      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.

      Reply

    • Kathy
      June 29, 2018

      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!

      Reply

  • nj hemphill
    June 11, 2018

    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 🙂

    Reply

    • Natashas Kitchen
      June 11, 2018

      Oh that’s the best! Thank you for the wonderful review, NJ. I’m glad you enjoyed that!

      Reply

  • Sammee
    June 9, 2018

    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.

    Reply

    • Sammee
      June 9, 2018

      P.S. I added the green tabasco and it totally complimented the dish.

      Reply

      • Natashas Kitchen
        June 9, 2018

        mmm we sure love tabasco! Thanks for sharing this with us!

        Reply

    • Natashas Kitchen
      June 9, 2018

      Wow! Thank you Sammee! I’m so inspired reading your review. I’m so glad you enjoyed this recipe!

      Reply

  • marcy youker
    May 27, 2018

    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.

    Reply

    • Natasha
      May 27, 2018

      Your comment is so sweet, music to my ears 😊. Thank you Marcy for making our recipes and for visiting the site

      Reply

  • Barbara Hoyle
    May 12, 2018

    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!

    Reply

    • Natasha's Kitchen
      May 12, 2018

      I’m happy to hear how much you enjoy the recipe Barbara! Thanks for sharing your excellent review!

      Reply

  • Carlene
    May 10, 2018

    I nade this! It’s yummy!
    😄

    Reply

    • Natasha's Kitchen
      May 10, 2018

      I’m glad you enjoy it Carlene, thanks for sharing!

      Reply

  • Lori
    May 4, 2018

    This was so yummy. Served it with Naan- everyone thought it was the bomb!

    Reply

    • Natasha's Kitchen
      May 5, 2018

      Yay, I’m glad to hear the recipe is a hit! Thanks for sharing your fantastic review Lori!

      Reply

      • Shelia Curd
        June 19, 2018

        I have to hurry and make this. It looks so delicious I can taste it

        Reply

        • Natashas Kitchen
          June 19, 2018

          That’s so great! Enjoy!

          Reply

    • Dawn Hykan
      September 7, 2018

      Love the mxing of naan with this.

      Reply

  • Chazjay
    April 23, 2018

    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

    Reply

    • Natasha's Kitchen
      April 23, 2018

      Thanks for sharing your great suggestion with other readers!

      Reply

      • Chazjay
        April 23, 2018

        Thank you for the great recipe

        Reply

        • Natasha's Kitchen
          April 24, 2018

          You’re welcome! 🙂

          Reply

  • Tasha Lynn
    April 19, 2018

    Hi! How long can this stay in the fridge wrapped after it’s cooked?

    Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      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.

      Reply

  • Regina
    April 12, 2018

    can you use anything beside shrimp ???

    Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Regina, possibly scallops but I really haven’t experimented with anything else to be honest.

      Reply

      • Bryan
        March 28, 2021

        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.

        Reply

  • Deb
    March 31, 2018

    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.

    Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      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.

      Reply

  • Marianne Sullivan
    March 29, 2018

    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!

    Reply

    • Natasha's Kitchen
      March 29, 2018

      I’m happy you found my page Marianne! Are you trying to subscribe to my newsletters?

      Reply

  • Klaudia
    March 24, 2018

    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 🙂

    Reply

    • Natasha's Kitchen
      March 24, 2018

      I’m so glad you love the recipe Klaudia! Thanks for sharing your excellent review!

      Reply

  • Beth
    March 16, 2018

    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?

    Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      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.

      Reply

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