Our vibrant and refreshing Avocado Shrimp Salsa recipe, a delightful fusion of flavors that will tantalize your taste buds! This dish combines creamy avocado, succulent shrimp, juicy tomatoes, crisp bell peppers, and zesty lime juice, creating a mouthwatering salsa that’s perfect for any occasion. Whether served as a flavorful appetizer, a light and healthy snack, or a colorful topping for grilled meats or fish, this Avocado Shrimp Salsa is sure to impress with its fresh and vibrant taste. Join us as we embark on a culinary journey to create this delicious and versatile dish that celebrates the natural goodness of avocado and shrimp!
Delicious Avocado Shrimp Salsa Recipe
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Mixing bowl
- 1 Citrus Juicer
- 1 Spoon
- 1 Strainer
Ingredients
- 1/2 pound about 225 grams, cooked and chopped Shrimp
- 2 ripe avocados diced Avocado
- 1 large tomato diced Tomato
- 1/2 red bell pepper diced Red Bell Pepper
- 1/4 cup finely chopped red onion Red Onion
- 1/4 cup fresh cilantro chopped Cilantro
- Juice of 1 Lime Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- If using raw shrimp, cook them first by boiling in salted water for 2-3 minutes until pink and opaque; then drain, cool, and chop into bite-sized pieces.
- Dice the avocados, tomato, red bell pepper, and red onion into small, uniform pieces, and chop the fresh cilantro finely.
- In a large mixing bowl, combine the diced avocado, chopped shrimp, tomato, red bell pepper, red onion, and cilantro.
- Squeeze the juice of one lime over the mixture to add flavor and prevent the avocado from browning.
- Season the salsa with salt and black pepper to taste, and adjust seasoning as needed.
- Carefully toss all the ingredients together until well combined, taking care not to mash the avocado too much.
- For best flavor, refrigerate the salsa for 30 minutes to allow the flavors to meld together, or serve immediately if preferred.
- Transfer the Avocado Shrimp Salsa to a serving bowl and garnish with extra cilantro leaves or lime wedges if desired. Serve with tortilla chips or as a topping for grilled meats, fish, or tacos.
Notes
- Shrimp Preparation – If using raw shrimp, ensure they are cooked properly before adding to the salsa. Cooked shrimp should be cooled and chopped into bite-sized pieces for easy mixing.
- Vegetable Uniformity – Dice the vegetables into small, uniform pieces to ensure even distribution and better presentation in the salsa.
how to choose the right avocado?
Choosing the right avocado is crucial for making delicious Avocado Shrimp Salsa. Here are some tips to help you select the perfect avocado:
- Color: Look for avocados that have a dark green or almost black skin color. This indicates ripeness. However, it’s essential to note that the color can vary depending on the avocado variety, so don’t rely solely on color.
- Texture: Gently squeeze the avocado with your palm. It should yield slightly to pressure but still feel firm. Avoid avocados that are mushy or overly soft, as they may be overripe.
- Stem: Check the stem (or the small brown nub at the top of the avocado). If it’s easily removable and reveals green underneath, the avocado is ripe and ready to eat. If it’s difficult to remove or reveals brown underneath, the avocado may be overripe.
- Weight: Hold the avocado in your hand and gauge its weight. A ripe avocado should feel heavy for its size. However, this method may not be foolproof, so it’s best to combine it with other indicators.
- Consistency: Look for avocados with smooth, unblemished skin. Avoid avocados with bruises, soft spots, or indentations, as these may indicate damage or spoilage.
CAN i use raw shrimp for the recipe?
Yes, you can use raw shrimp for the Avocado Shrimp Salsa recipe. However, it’s important to properly cook the raw shrimp before adding them to the salsa to ensure they are safe to eat. Here’s how you can do it:
- Peel and Devein: If the raw shrimp still have shells on, peel them and remove the veins running along the back of the shrimp.
- Cooking Method: There are several ways to cook raw shrimp. You can boil them in salted water for 2-3 minutes until they turn pink and opaque, sauté them in a skillet with a bit of olive oil for a few minutes until cooked through, or grill them on skewers until they are cooked and slightly charred.
- Chop: Once cooked, allow the shrimp to cool slightly, then chop them into bite-sized pieces. Ensure they are not too large to be easily incorporated into the salsa.
