Avocado Shrimp Salsa
User Reviews
4.6
Avocado Shrimp Salsa
Description
This recipe starts by pan-searing shrimp in butter and lemon juice until pink and tender, then chopping them into small pieces. The shrimp is combined with diced avocado, tomatoes, cucumber, red onion, and cilantro, providing a mix of creamy, crunchy, and herbaceous components. The dressing, made from orange and lime juice with garlic powder, minced garlic, salt, and pepper, ties the ingredients together with bright and zesty notes.
Because avocado browns quickly, the salsa is best served immediately or mixed just before serving to maintain freshness. It pairs naturally with tortilla chips for dipping. The combination of citrus juices adds freshness and acidity that complements the sweetness of shrimp and richness of avocado.
This salsa offers a no-cook, vibrant dish suited for warm weather or as a colorful side at meals. Keeping avocado separate until serving helps extend its shelf life slightly.
Ingredients
Shrimp
- 1 tablespoon butter
- 1 pound Shrimp large, shells removed and deveined
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoon lemon juice freshly squeezed
Salsa
- 2 medium avocado peeled and chopped
- 1 cup tomato chopped
- 1 English cucumber chopped
- ⅓ cup red onion chopped
- ⅓ cup cilantro fresh, chopped
Dressing
- ⅓ cup orange juice freshly squeezed
- 2 tablespoon lime juice freshly squeezed
- 1 teaspoon garlic powder
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle the lemon juice all over the shrimp and toss.
- Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl.
- To the same bowl add the avocados, tomatoes, cucumber, red onion and cilantro.
- In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.
- Serve immediately with tortilla chips.
Notes
- For longer-lasting salsa, mix all ingredients except avocado in advance and add avocado just before serving.
- This salsa pairs well with tortilla chips but does not include them in nutrition calculations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 72kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Cholesterol | 117mg | 39% |
| Sodium | 645mg | 27% |
| Potassium | 143mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 74mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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