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.
Notes
Do not overcook the shrimp. Cook only until pink and opaque, then transfer immediately to ice water.
Choose ripe but firm avocados so the pieces hold their shape when folded into the salsa.
Seed the tomatoes and jalapeño to keep the salsa chunky rather than watery.
Fold gently after adding the avocado to prevent it from becoming mashed.
For the best texture, serve within a few hours of preparation.
The shrimp, tomatoes, onion, and jalapeño can be prepared up to 1 day ahead. Add the avocado just before serving.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Press plastic wrap directly onto the surface to help slow browning.