When it’s hot out, you often crave something quick and fresh that requires minimal cooking. This Avocado Shrimp Salsa recipe is quick, easy and is perfect for entertaining, snacking, and even weeknight dinners at home.
Not only is this a great appetizer to bring to your next BBQ, but this is a lifesaver for busy days! Since this recipe comes together so quickly, you don’t have to compromise on flavour or nutrition, so you can have a protein packed snack ready in minutes!
Did you know that on average, a 3-ounce (85-gram) serving of cooked shrimp provides about 20 grams of protein? AND it clocks in at just 84 calories. With added fiber and healthy fats from the avocado, and a dose of fresh veggies – this recipe is packed with everything your body needs to stay energized.
Don’t have tortilla chips? This Avocado Shrimp Salsa can be eaten on its own, on top of a bed of lettuce, in a wrap, in nori sheets, or on rice.
Try this recipe out!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 avocados, cubed
- 2 Persian, cucumbers chopped
- 1/2 cup tomatoes, chopped
- 1-2 jalapeños, seeded, if desired, and chopped
- 1 small shallot, finely chopped
- 1 clove garlic, grated
- 1/2 cup cilantro, roughly chopped
- 1 tablespoon lime zest, plus 1/4 cup lime juice
- 1/3 cup salsa verde
- flaky sea salt
Direction
- Bring a large pot of water to a boil over high heat. Add the shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain, then run the shrimp under cold water to stop the cooking. Once cool, give the shrimp a chop.
- Add the chopped shrimp to a bowl. Add the remaining ingredients and season with salt. Enjoy with plenty of chips!
Recipe from Half Baked Harvest.
