Avocado Shrimp Salsa Recipe

5 22 23
Avocado Shrimp Salsa Recipe
Avocado Shrimp Salsa Recipe photo by Taste of Home
Publisher Photo

Avocado Shrimp Salsa Recipe

Read Reviews
5 22 23
Publisher Photo
I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! —Maria Riviotta-Simmons, San Tan Valley, Arizona
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound peeled and deveined cooked shrimp, chopped
  • 2 medium tomatoes, seeded and chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 cup minced fresh cilantro
  • 1 medium sweet red pepper, chopped
  • 3/4 cup thinly sliced green onions
  • 1/2 cup chopped seeded peeled cucumber
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips

Directions

In a large bowl, combine the first 11 ingredients. Serve with tortilla chips. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Avocado Shrimp Salsa in Simple & Delicious July/August 2009, p48

Nutritional Facts

1/4 cup (calculated without chips): 52 calories, 3g fat (0 saturated fat), 33mg cholesterol, 133mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

  • 1 pound peeled and deveined cooked shrimp, chopped
  • 2 medium tomatoes, seeded and chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 cup minced fresh cilantro
  • 1 medium sweet red pepper, chopped
  • 3/4 cup thinly sliced green onions
  • 1/2 cup chopped seeded peeled cucumber
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips
  1. In a large bowl, combine the first 11 ingredients. Serve with tortilla chips. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Avocado Shrimp Salsa in Simple & Delicious July/August 2009, p48

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Reviews forAvocado Shrimp Salsa

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chickluvs2cook User ID: 3328929 264108
Reviewed Mar. 30, 2017

"I love this combo of flavors! I've actually been eating it as a low-carb salad for lunch."

MY REVIEW
CaroleeHen User ID: 7681287 246257
Reviewed Mar. 29, 2016

"flavorful and crunchy"

MY REVIEW
No_Time_To_Cook User ID: 6334849 225488
Reviewed Apr. 27, 2015

"Excellent! I made this for a baby shower and served with tortilla chips, although I noticed many serving up as a salad to eat alone."

MY REVIEW
SMOO484A User ID: 8213781 217938
Reviewed Jan. 15, 2015

"Awesome recipe. I tossed it over a bed of lettuce!"

MY REVIEW
4Lynette User ID: 2723997 163838
Reviewed May. 3, 2014

"Awesome!"

MY REVIEW
ShrimpCountry User ID: 7353156 181569
Reviewed Jul. 28, 2013

"healthy and Delightful!"

MY REVIEW
deblex727 User ID: 6541889 210776
Reviewed Oct. 2, 2012

"This recipe is so good. I served this w/tortilla chips & everyone loved it!"

MY REVIEW
kbergmann User ID: 5283698 168536
Reviewed Jul. 20, 2012

"Amazing! So fresh. I add a chopped fresh mango, it adds a new level of taste to the recipe."

MY REVIEW
MARCIA2U User ID: 263903 184875
Reviewed Jun. 17, 2012

"This is amazingly good, and even better on a really hot day. The only thing I did different was to add the whole peeled and chopped cucumber and add 2 jalapenos and the juice of 2 limes."

MY REVIEW
A.Kitto User ID: 6481669 184872
Reviewed Jan. 21, 2012

"A friend made this recently & I made it for my husband tonight. It's a great combinations of ingredients & very tasty. It was very easy to make 1/2 the recipe for the 2 of us."

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