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, spicy guacamole, and shrimp ceviche. It’s our favorite salsa recipe of all time – such a treat! We have made it at least a hundred times (NO KIDDING!!).

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

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 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 Shrimp Salsa?

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

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

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

Serve shrimp salsa ceviche recipe with tortilla chips and hot sauce

Our Best Salsa Recipes:

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

Watch How to Make Avocado Shrimp Salsa Recipe:

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

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

Ingredients 

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

Instructions

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

Notes

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

Nutrition Per Serving

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

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

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

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.91 from 126 votes (25 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Eileen Davis
    November 3, 2023

    Made this for a gathering in Palm Springs and it was a hit in the heat! In addition to tortilla chips, I had artisan romaine leaves and everyone loved them! Didn’t have jalapeño, so I added some hot sauce to give it a little kick.

    Reply

    • Natashas Kitchen
      November 3, 2023

      The perfect hot weather meal! I’m so glad to hear ti was a hit, Eileen! Thank you for sharing your review!

      Reply

  • lydia
    July 21, 2023

    i did not see anywhere where the serving size is mentioned. could you please tell me what size you used for your nutritional information as i am diabetic and would like to try this recipe. thank you.

    Reply

    • NatashasKitchen.com
      July 21, 2023

      Hi Lydia! The number of servings is listed at the top of the recipe card. This recipe serves six as an appetizer. The nutrition facts are for each individual serving. I hope that helps.

      Reply

  • Sam
    May 24, 2023

    Added cumin—gave it a little flavor. Other than that it was well received! Frozen shrimp worked well. I also used corn instead of the cucumber.

    Reply

    • NatashasKitchen.com
      May 24, 2023

      Thanks for sharing, Sam.

      Reply

  • Jane J.
    March 21, 2023

    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!

    Reply

    • Natasha's Kitchen
      March 21, 2023

      Awesome! Thanks so much for sharing it with others, we appreciate it!

      Reply

  • Margie
    December 27, 2022

    Have you ever just used the tiny salad shrimp? Or the s it better with the big chunks of shrimp?

    Reply

    • Natashas Kitchen
      December 27, 2022

      Hi Margie, we prefer it with the more plump shrimp chunks.

      Reply

  • 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

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.