This shrimp salsa is a breeze to make with common ingredients that combine for a delicious twist on traditional salsa.
This fresh salsa is a delightful combination of avocado, tomatoes, limes, shrimp, onion, garlic, and cumin. It gets a little smokey flavor from the smoked paprika. Simply chop your ingredients and toss them together.
I highly recommend the ‘scoop’ style tortilla chip for this shrimp salsa. This salsa isn’t ‘saucy’ at all, and you need the scoop to contain all the yumminess so that it makes it to your mouth intact! Trust me on this.
buy cooked, peeled & deveined shrimp for the easiest version of this recipe
Buy fresh shrimp and do the peeling, deveining, and cooking at home or buy it already done for you! If you do buy it cooked, give it a good rinse under cool water before chopping.
fresh vs. canned tomatoes
There’s no discussion here, you really do need to buy the fresh tomatoes. But, if you buy the cooked shrimp, you’ll have the time necessary to dice the tomatoes.
I use my Alligator Chopper, which makes dicing the tomatoes and onions so very easy.
can you make this recipe ahead of time?
You could go ahead and chop the tomatoes, onions, garlic, and shrimp ahead of time if you like. Wait until just before serving to toss in the avocado, lime juice, and remaining ingredients.
That being said, the freshness of the tomatoes and other vegetables makes this shrimp salsa so delicious.
- I fully admit to being a fresh onion and garlic weenie. It is something that has crept up on me as I have become older. So this may be a little on the light side of those two ingredients for some of you. If you like more fresh onion and garlic, you could easily add 1 cup instead of the 1/2 cup go for one with a little more punch, like a red or yellow onion. Along the same lines, add another clove of minced garlic.
- Add some diced jalapeños to your salsa.
- If you don’t have a lime, use a lemon.
- Don’t like shrimp? Substitute with some crab!
- 1 pound of Roma tomatoes
- 1/4 pound cooked shrimp (peeled and deveined
- 1/2 cup finely minced, diced onion (I prefer the mild taste of Vidalia)
- 1 avocado
- 2 tablespoons lime juice (from 1 medium lime)
- 2 tablespoons finely minced cilantro.
- 1 clove of garlic, minced finely
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
- Dice tomatoes into approximately 1/3 to 1/2 inch dice and place in a medium-sized bowl.
- Dice onions into approximately 1/4 to 1/3 inch dice and add to the tomatoes.
- Dice shrimp into 1/2 inch dice and add to the tomatoes and onions.
- Dice avocado, toss gently with lime juice in a small bowl, and set aside.
- Add garlic, cilantro, and spices to the tomato mixture and toss to combine.
- Gently fold in the avocados and lime juice to the tomato mixture.
- Serve within an hour.
- Serve with scoop chips.
If you want to prepare this ahead of time, mix up everything but the avocado and lime juice. Add them right before serving.
This is delicious the day after, but I wouldn't go much longer than two days given the shrimp in the recipe.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 284mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 6g
We love this salsa. I mean, how can it not be delicious with those simple ingredients that are meant to go together? But if you want a variation on the salsa theme, check out this Mango Salsa.
Bookmark this page or pin the following image to refer to this Shrimp Salsa recipe in the future.
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