Avocado Shrimp Salsa

Name: Avocado Shrimp Salsa
Prep time: 25 min
Total time: 25 min
Yield: 6 cups.
Cuisine: North America, Mexican
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

20 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

6 cups

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

Avocado Shrimp Salsa Recipe photo by Taste of Home

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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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.