Avocado Salsa Shrimp Salad
A delightful dish that combines fresh ingredients into a colorful, nutritious meal featuring shrimp, avocado, and zesty salsa.
Ingredients
For the shrimp
- 1 pound raw shrimp, peeled and deveined Use fresh or frozen
- 2 tablespoons olive oil For cooking the shrimp
- to taste Salt and pepper
For the salsa
- 2 ripe avocados, diced Use lime juice to prevent browning
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeds removed and finely diced Adjust for heat preference
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
Optional serving
- to taste Tortilla chips For added crunch when serving
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat olive oil in a skillet over medium heat.
- Add the shrimp and season with salt and pepper.
- Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and let cool.
- In a large bowl, combine diced avocados, cherry tomatoes, corn, red onion, jalapeño, and cilantro.
- Squeeze lime juice into the bowl and toss gently, being careful not to mash the avocado.
- Once the shrimp are cooled, chop them into bite-sized pieces and fold them into the salsa mixture.
- Adjust seasoning with more salt and pepper to taste.
Serving
- Serve immediately, garnished with extra cilantro if desired.
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Notes
This salad is best served chilled or at room temperature. If stored in the fridge, allow it to sit at room temperature for about 10 minutes before serving for enhanced flavor. Leftovers can be used in tacos or wraps.