Avocado Shrimp Salsa

Best upgraded salsa ever, so good it can be eaten with a spoon. Make your own tortilla chips, use pork rinds, eat on tacos or sandwiches….it’s amazing no matter what you do with it. This has quickly become a family favorite, my husband and daughter in law will block each other from the bowl and scuffle over it.


  • 1 lb shrimp peeled and deveined (precooked works just as well)
  • Salt and black pepper to taste
  • 1 Tbsp olive oil (for cooking shrimp)
  • Juice of 3 medium limes (1-2 Tbsp lime juice)
  • 2 medium/large avocados, peeled, pitted and diced
  • 1/2 english cucumber, diced (too much really overpowers the salsa)
  • 3 medium (or 4 roma) tomatoes, diced
  • 1 small onion, finely diced
  • 1/2 bunch Cilantro, chopped


  • 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.
  • Sauté just until cooked through then remove from the pan.
  • Transfer to cutting board, coarsely chop and place into a large mixing bowl. (If using precooked, rinse with cold water, chop and place in 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 ½ bunch of fresh cilantro.
  • Add to the mixing bowl then stir together all of the ingredients until well combined and serve.

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