Shrimp Avocado Salsa

Easy and wonderful
Shrimp Avocado Salsa
Shrimp Avocado Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound small shrimp, shelled and deveined or pre-cooked and defrosted

  • 2

    firm-ripe avocados, halved, scored into a small dice

  • 2

    cups grape tomatoes, quartered or 2 cups chopped tomatoes, drained a little

  • 1/2

    small white onion, very finely chopped (use red if you can’t find white)

  • 1

    small jalapeño, seeded and finely chopped (optional)

  • Drizzle of olive oil

  • Juice of 1 to 2 limes

  • Salt

  • Handful cilantro leaves, roughly chopped

  • Hot sauce, on the side

  • Tortilla chips, to serve

Directions

To cook the shrimp: Bring salted water* to a boil and turn off heat. Add shrimp, cover pot and let stand until firm and pink, about 5 to 7 minutes. Drain shrimp, pat dry and chill. Make salsa: Chop shrimp into small bites and put in medium bowl. Scoop avocados into bowl. Add tomatoes, white onion, jalapeño (if using, to taste) and a drizzle of olive oil. Add the juice of one lime, and a second one, if needed. Add salt to taste, then cilantro. Serve with tortilla chips. * If you have more time, you can first make a shrimp stock with about 3 cups water, 1 cup beer or wine, the reserved shrimp shells, additional lime juice or the peels from the lime juice you’ll use in the salad and some peppercorns or red pepper flakes. Boil these together for 20 minutes, then strain the mixture. Cook the shrimp in this stock instead.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: