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!!).
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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 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.
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 Salsa Recipe. It is easy and irresistibly delicious and we hope it becomes a new favorite salsa recipe for your family.
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Enjoy your shrimp salsa feast! If this becomes your new favorite, let me know! 😉 We are completely smitten with this shrimp salsa and have made it countless times.
⬇Print-Friendly Recipe for Avocado Shrimp Salsa:
Avocado Shrimp Salsa Recipe
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.
- 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
Nutrition Per Serving
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?
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.
The perfect hot weather meal! I’m so glad to hear ti was a hit, Eileen! Thank you for sharing your review!
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.
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.
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.
Thanks for sharing, Sam.
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!
Thanks!!
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.
Thank you!
You’re welcome!
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.