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Spicy Avocado Corn Shrimp Salsa

Spicy Avocado Corn Shrimp Salsa – Recipe Card

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb medium shrimp peeled & deveined
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper adjust to taste
  • Salt & pepper
For the Salsa
  • 1 ripe avocado diced
  • 1 cup corn kernels fresh, grilled, or thawed frozen
  • ½ cup cherry tomatoes diced
  • ¼ cup red onion finely chopped
  • 1 jalapeño minced (seeds removed for less heat)
  • 2 tbsp fresh cilantro chopped
For the Dressing
  • Juice of 1 lime
  • 1 tbsp olive oil
  • ½ tsp honey or agave
  • Salt to taste

Method
 

Cook the Shrimp
  1. Heat a skillet over medium-high heat. Toss shrimp with olive oil, chili powder, paprika, cayenne, salt, and pepper.
  2. Cook shrimp 2–3 minutes per side until pink and cooked through. Remove and let cool slightly, then chop into bite-sized pieces.
Make the Salsa Base
  1. In a large bowl, combine avocado, corn, tomatoes, red onion, jalapeño, and cilantro.
Add Shrimp & Dressing
  1. Add cooked shrimp to the bowl. Whisk lime juice, olive oil, honey, and salt together, then drizzle over salsa.
Toss & Serve
  1. Gently toss to combine. Taste and adjust seasoning.

Notes

Serving ideas: Spoon over tacos, serve with tortilla chips, or pile onto grilled fish or chicken.
Extra smoky: Use grilled corn for deeper flavor.
Make ahead: Best served fresh, but can be chilled up to 2 hours (add avocado last).