There’s something about a bowl of chunky shrimp avocado salsa that turns any get-together into a good time. Juicy, lime-kissed shrimp meet creamy avocado, ripe tomatoes, and a hit of jalapeño heat, all tossed together in minutes. Scoop it up with tortilla chips, spoon it over grilled fish, or just eat it with a fork straight from the bowl (no judgment here). It’s the kind of appetizer that disappears fast, so you may want to double the batch.
Why You’ll Love This Recipe
- Ready in under 20 minutes — no oven, no fuss, just quick-boiled shrimp and a little chopping.
- Bright, fresh flavor — lime juice and cilantro keep every bite light and zesty.
- Naturally gluten-free — a crowd-friendly appetizer that fits most diets.
- Make-ahead friendly — chill it for up to 30 minutes before serving, perfect for parties.
- Endlessly versatile — serve as a dip, a salad, or a topping for tacos and grilled fish.
Ingredients
- 1 lb large shrimp, peeled, deveined, and chopped
- 2 Hass avocados, diced into chunky pieces
- 3 Roma tomatoes, seeded and diced
- ½ cup red onion, finely minced
- 1 jalapeño, seeded and finely minced
- ½ cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper, freshly cracked
How to Make Chunky Shrimp Avocado Salsa
1. Prepare the shrimp. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, until pink and opaque.
2. Chill the shrimp. Immediately transfer the shrimp to a bowl of ice water for 5 minutes to stop the cooking. Drain well and chop into bite-sized chunks.
3. Soften the aromatics. In a large serving bowl, combine the red onion, jalapeño, lime juice, and olive oil. Let sit for 5 minutes so the lime juice softens the onion.
4. Add the fresh produce. Add the diced Roma tomatoes and chopped cilantro. Stir gently to combine.
5. Fold in shrimp and avocado. Carefully fold in the chopped shrimp and diced avocado with a rubber spatula, keeping the avocado chunks intact.
6. Season and serve. Sprinkle in the garlic powder, sea salt, and black pepper. Toss gently one final time. Serve immediately with tortilla chips, or chill for up to 30 minutes before serving.
Tips for the Best Shrimp Avocado Salsa
- Don’t overcook the shrimp. Two to three minutes is all it takes — pull them the moment they turn pink and opaque, then shock in ice water right away.
- Pick ripe but firm avocados. You want them soft enough to dice cleanly but firm enough to hold their shape when folded in.
- Seed your tomatoes and jalapeño. This keeps the salsa chunky instead of watery, and lets you control the heat.
- Fold, don’t stir. Once the avocado goes in, use a gentle folding motion so the chunks stay intact instead of turning mushy.
- Serve fresh for the best texture. Avocado can soften over time, so this salsa is best enjoyed within a few hours of making it.
Frequently Asked Questions
Can I make this ahead of time?
It’s best served fresh, but you can prep the shrimp, tomatoes, onion, and jalapeño up to a day ahead. Add the avocado and toss everything together right before serving to keep it looking its best.
How spicy is this recipe?
Seeding the jalapeño keeps the heat mild. For more kick, leave some seeds in or add a second jalapeño.
Can I use pre-cooked shrimp?
Yes, swap in 1 lb of cooked, chilled shrimp and skip the boiling step. Just chop and fold it in with the avocado.
What can I serve this with besides tortilla chips?
It’s great spooned over grilled fish or chicken, piled onto tostadas, stuffed into tacos, or served alongside grilled corn.
Chunky Shrimp Avocado Salsa
Ingredients
Equipment
Method
- Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, until pink and opaque.
- Immediately transfer the shrimp to a bowl of ice water for 5 minutes to stop the cooking. Drain well and chop into bite-sized chunks.
- In a large serving bowl, combine the red onion, jalapeño, lime juice, and olive oil. Let sit for 5 minutes so the lime juice softens the onion.
- Add the diced Roma tomatoes and chopped cilantro. Stir gently to combine.
- Carefully fold in the chopped shrimp and diced avocado with a rubber spatula, keeping the avocado chunks intact.
- Sprinkle in the garlic powder, sea salt, and black pepper. Toss gently one final time. Serve immediately with tortilla chips, or chill for up to 30 minutes before serving.
