This Avocado Salsa Shrimp Salad comes together in about 30 minutes and requires no cooking, just some chopping and mixing for a quick and easy dinner that your family will love!
Ingredient Breakdown
Let’s take a look at what you’ll need for this fantastic Avocado Salsa Shrimp Salad. This recipe is super flexible, but here’s the classic lineup that guarantees deliciousness:
- 1 lb cooked shrimp, peeled, deveined & tails off
- 1/2 cup cucumber, diced
- 1/2 cup tomatoes, chopped (Roma or cherry works great)
- 1 small jalapeño, deseeded & finely chopped (adjust based on your heat preference)
- 1/4 cup red onion, diced (for that bit of sweetness)
- 2 tbsp cilantro, chopped (optional but adds a nice pop of flavor)
- 1/2 cup + 2 tbsp chunky salsa (mild, medium, or hot, your choice!)
- 1 large avocado, diced
- 2 limes, juiced (fresh lime juice is key!)
- Salt & black pepper, to taste (a couple pinches of each)
And that’s it! Easy-peasy, right?
Let’s Get Cooking!
Step 1: Prepare the Shrimp
First things first, let’s get our shrimp ready. Pat your cooked shrimp dry with a paper towel and cut them into bite-sized pieces. The texture will really shine in this salad! If you’re using frozen shrimp, make sure they’re fully thawed. Once you’ve done that, add them to a large bowl and set them aside.
Step 2: Add Fresh Ingredients
Now, let’s get chopping! Toss in the diced cucumber, chopped tomatoes, finely chopped jalapeño, diced red onion, and chopped cilantro to the bowl with the shrimp. I love the way the colors pop in this salad, it’s like a rainbow of freshness!
Step 3: Mix in Flavorful Goodness
Here comes the fun part, pour the chunky salsa and fresh lime juice over the salad. Give everything a good mix until all the ingredients are nicely coated. Ooh, the smell is already delightful!
Step 4: Season it Up
Now, add a couple pinches of salt and black pepper to taste. Stir and adjust as needed until it’s just right. This is your opportunity to make it as flavorful as you want!
Step 5: Serve it Up!
Finally, sprinkle the diced avocado over the top right before serving. You can enjoy this avocado salsa shrimp salad right away, or let it chill in the fridge for about 30 minutes to an hour, which allows those flavors to meld beautifully. If you choose the latter, remember to add the avocado just before serving so it doesn’t brown too much. Serve this vibrant salad with tortilla chips for some crunch or just dig in with a spoon, I’m not judging!
If you loved this recipe, be sure to check out my Cranberry Spinach Salad, my Macaroni Salad with Ham and Cheese, or my Cowboy Salad!
Why This Recipe Works
Quick & Easy
This avocado salsa shrimp salad comes together in under 30 minutes which means it’s perfect for busy weeknights! No cooking required, just chop and mix, and you’re done!
Minimal Cleanup Required
Because you’re just using one bowl, cleanup is a breeze. You’ll have more time to enjoy your meal and less time scrubbing dishes, win-win!
Customizable
This salad is super versatile. Feel free to switch up the veggies based on what you have on hand, maybe some corn for sweetness or bell peppers for crunch! Really, the world is your oyster.
Loaded with Tons of Flavor
The combination of shrimp, fresh lime juice, and colorful veggies create a salad that’s flavorful and satisfying. Plus, the salsa adds a fun kick, and who doesn’t love that?
Perfect for Meal Prep
You can make this ahead of time and just store it in the fridge. Just remember to add your avocado at the end to keep things looking fresh!
Serving and Storage Tips
How to Serve This Salad
This avocado salsa shrimp salad is excellent on its own, but it also pairs well with tortilla chips, grilled chicken, or over a bed of greens for an extra filling meal. You can even scoop it into lettuce wraps for a fun twist!
Storage
Store any leftovers in an airtight container in the fridge. It should keep well for about 2-3 days. Just bear in mind that the avocado will start to brown, so I like to add it fresh each time I serve it.
Reheating Instructions
While this salad is best served fresh, if you have leftovers, you can gently reheat the shrimp in the microwave for about 15-30 seconds at a time until warmed through. If you do this, I’d suggest leaving out the avocado until just before serving.
Freezer-Friendly: No
Unfortunately, this salad is not ideal for freezing due to the avocado. So, it’s best enjoyed fresh.
Remember, food is all about what works for you and your loved ones. So mix it up, have fun in the kitchen, and enjoy every bite of this incredible avocado salsa shrimp salad, trust me, your family will love it!
Happy Cooking! And for more recipes, follow us on Pinterest.
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Avocado Salsa Shrimp Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A refreshing, light meal that comes together in about 30 minutes with no cooking required, perfect for busy weeknights.
Ingredients
- 1 lb cooked shrimp, peeled, deveined & tails off
- 1/2 cup cucumber, diced
- 1/2 cup tomatoes, chopped (Roma or cherry)
- 1 small jalapeño, deseeded & finely chopped
- 1/4 cup red onion, diced
- 2 tbsp cilantro, chopped (optional)
- 1/2 cup + 2 tbsp chunky salsa
- 1 large avocado, diced
- 2 limes, juiced
- Salt & black pepper, to taste
Instructions
- Pat the cooked shrimp dry and cut it into bite-sized pieces. Set aside in a large bowl.
- Toss in the diced cucumber, chopped tomatoes, finely chopped jalapeño, diced red onion, and chopped cilantro into the bowl with the shrimp.
- Pour the chunky salsa and fresh lime juice over the salad and mix well.
- Add salt and black pepper to taste, stirring and adjusting as needed.
- Sprinkle diced avocado on top right before serving and enjoy! Alternatively, chill in the fridge for 30 minutes to an hour before serving.
Notes
Serve with tortilla chips or over a bed of greens. Store leftovers in an airtight container for 2-3 days, adding avocado fresh each time to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 220mg