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Avocado Salsa Shrimp

Featured in Seafood.

This Shrimp Salad features tender garlic-flavored shrimp, creamy avocado chunks, and crisp veggies tossed in a tangy lime and salsa mix. Ready in 20 minutes, it’s a versatile dish packed with protein and healthy fats. Whether enjoyed solo or over greens, it’s a quick way to a satisfying, flavorful meal.
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Updated on Mon, 12 May 2025 19:12:58 GMT
Juicy shrimp salad with avocado, lime, and veggies in a bowl. Pin it
Juicy shrimp salad with avocado, lime, and veggies in a bowl. | tasteofmoms.com

The ultimate Shrimp Avocado Salsa Bowl combines juicy seafood with buttery avocado and tangy salsa for a meal that's both refreshing and filling. After trying countless versions in my home, I've found that nailing the shrimp cooking time and adding avocado at just the right moment makes all the difference. This dish has become my favorite warm-weather option when I want something light but still hearty.

I made this for a backyard get-together recently, and everyone was amazed that something so quick could taste so complex and fresh. Getting perfectly ripe avocados and being careful not to overcook the shrimp really made it special.

Must-Have Components

  • Big Shrimp: Go for fresh ones or properly defrosted, with the veins removed.
  • Ready Avocados: They should feel slightly soft when gently squeezed.
  • Cherry Tomatoes: Pick ones that are juicy but still firm.
  • Red Onion: Gives a nice bite and crunch.
  • Fresh Cilantro: Makes all the other flavors pop.
  • Lime: Needed for taste and to keep avocados from turning brown.
  • Good Salsa: Homemade is awesome, but a good store brand works too.
  • Garlic Powder: Brings out the natural sweetness in shrimp.
  • Olive Oil: Don't skimp here - get the good stuff.
A bowl of shrimp salad with tomatoes, onions, and limes. Pin it
A bowl of shrimp salad with tomatoes, onions, and limes. | tasteofmoms.com

Step-by-Step Cooking Guide

Getting Shrimp Ready
Thoroughly blot shrimp with paper towels until dry. Sprinkle evenly with garlic powder, salt, and pepper. Wait for your pan to get hot enough that oil shimmers. Add shrimp in one layer without crowding. Cook for 2-3 minutes on each side. Take them off heat as soon as they turn pink and opaque. Let them cool a bit before chopping them up.
Prepping Your Veggies
Wait until the last minute to cut your avocados. Right after cutting, drizzle with lime juice. Cut cherry tomatoes in half. Dice your red onion finely. Cut cucumber into small, even chunks. Chop up cilantro including the tender stems. Keep everything in separate piles until you're ready to mix.
Creating Your Salsa Base
Mix your fresh salsa with some lime juice. Take a taste and add more salt if needed. Throw in extra cilantro if you want more flavor. Mix in a tiny bit of garlic powder. Let it sit for about 5 minutes so flavors can blend.
Putting It All Together
Mix all veggies in a big bowl. Add your chopped shrimp. Pour your salsa mix over everything. Stir gently to coat everything. Add the avocado chunks last. Fold them in carefully so they don't get mushy.
Dishing It Up
Put down a bed of greens if you want. Spoon your seafood mix on top. Sprinkle with more cilantro. Serve with lime wedges on the side. Add extra salsa if you want more kick.

During a family cookout, my brother's wife showed me her secret trick - adding a tiny drizzle of honey to the salsa mix. It works wonders to balance out the sour and spicy elements.

Keeping Things Cool

Store all your stuff in the fridge until you're ready to mix. When serving outside, put your bowl inside a bigger one filled with ice to keep everything fresh longer.

Prep-Ahead Options

Get all parts ready separately and keep them in the fridge. Only mix everything together right before you want to eat, putting avocado in last.

Making It Look Amazing

Want it to look fancy? Use a clear glass bowl and arrange the ingredients in layers so people can see all the pretty colors before mixing.

This bowl has become the dish everyone asks me to bring to summer gatherings. It shows how basic, fresh stuff handled the right way can create something really special. I love how each bite gives you different textures and flavors that work perfectly together.

A bowl of shrimp and vegetables, including avocado, tomatoes, and onions, sits on a table. Pin it
A bowl of shrimp and vegetables, including avocado, tomatoes, and onions, sits on a table. | tasteofmoms.com

Frequently Asked Questions

→ Can I make this ahead?
It’s best fresh, but you can prep the shrimp and veggies separately, then mix when needed.
→ Which shrimp should I pick?
Use large peeled, deveined shrimp—they’re easiest and tastiest!
→ Can frozen shrimp work?
Sure, just thaw them completely and dry them off first.
→ Is it keto-friendly?
Absolutely, it’s naturally low carb with healthy fats and protein.
→ What pairs well with this?
It’s lovely solo or over a big bowl of greens for something heartier.

Avocado Salsa Shrimp

A light, tasty mix of juicy shrimp, rich avocado, crisp veggies, and zingy salsa. Great for a quick, healthy bite.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Ashley

Category: Seafood

Difficulty: Easy

Cuisine: Mexican with a modern twist

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Proteins and Veggies

01 2 ripe avocados, diced into chunks
02 1 cucumber, cut into small cubes
03 1 cup of cherry tomatoes, sliced in half
04 ½ cup chopped red onion, minced finely
05 1 pound of large shrimp, peeled and cleaned
06 Optional: 2 cups of leafy greens for serving

→ Seasoning and Dressing

07 ¼ cup fresh cilantro, roughly chopped
08 1 tablespoon of olive oil
09 A full lime, squeezed for juice
10 1 cup of fresh salsa (store-bought works too!)
11 Garlic powder, 1 teaspoon
12 Pinch of salt and pepper, adjusted to your liking

Instructions

Step 01

Put a little oil in a big pan and heat it on medium-high. Sprinkle salt, pepper, and garlic on the shrimp. Cook each side for 2-3 minutes until they’re pink, then take them off the heat and let them cool for a bit.

Step 02

After the shrimp have cooled, cut them into small, bite-sized pieces. Put them aside for later.

Step 03

Grab the avocados, onions, tomatoes, and cucumber. Dice or slice them how you like and toss them all into a big salad bowl.

Step 04

In a smaller bowl, mix the salsa with lime juice. Sprinkle in some salt and pepper to adjust to your taste.

Step 05

Toss the shrimp into the big bowl with the vegetables. Drizzle the salsa dressing over it all. Mix gently, and if you'd like, serve it on greens. Sprinkle on cilantro for a final touch and eat right away.

Notes

  1. Tastes best when eaten fresh
  2. You can make it as a light meal or a party starter
  3. Feel free to experiment with extra veggies

Tools You'll Need

  • Cutting board and a sharp knife
  • A big frying pan
  • A large bowl for mixing
  • Small bowl for making the dressing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes shrimp (a shellfish allergen)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 375
  • Total Fat: 25 g
  • Total Carbohydrate: 20 g
  • Protein: 25 g