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Chunky Avocado Shrimp Salsa

Chunky Avocado Shrimp Salsa – Recipe Card

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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb shrimp peeled and deveined
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt & pepper to taste
For the Salsa
  • 2 ripe avocados diced large
  • 1 cup corn kernels grilled or thawed frozen
  • ¾ cup cherry tomatoes halved
  • ¼ cup red onion finely diced
  • 1 jalapeño minced (optional)
  • 2 tbsp fresh cilantro chopped
For the Dressing
  • Juice of 1 large lime
  • 1 tbsp olive oil
  • Salt to taste

Method
 

Cook the Shrimp
  1. Heat a skillet over medium-high heat. Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  2. Cook 2–3 minutes per side until pink and opaque. Let cool slightly, then chop into large chunks.
Build the Salsa
  1. In a large bowl, gently combine avocados, corn, tomatoes, red onion, jalapeño, and cilantro.
Add Shrimp & Dress
  1. Add shrimp to the bowl. Drizzle with lime juice and olive oil. Toss gently to keep avocados chunky.
Serve
  1. Taste and adjust seasoning. Serve immediately.

Notes

Best texture: Use large shrimp and cut them into bite-sized chunks after cooking.
Serving ideas: Great with tortilla chips, spooned over grilled chicken, or stuffed into lettuce cups.
Make ahead: Prep everything ahead, but add avocado just before serving.