Shrimp Avocado Salsa Dip
Celebrate Cinco de Mayo and try our Shrimp Avocado Salsa Dip! What better way to make something for family and friends to enjoy? This delicious dip is made with fresh ingredients such as shrimp, avocado, cucumber, tomato, and jalapeno to create a unique and flavorful appetizer.
Refreshing Shrimp Avocado Salsa Dip…
We love a good salsa! And this shrimp avocado salsa dip is fresh-tasting and delicious! Perfect to serve as an appetizer or a condiment to seafood, or chicken recipes. This is so good, it’s excellent!
A great way to munch on something delicious while dinner is getting ready. Enjoy this shrimp avocado salsa dip with your favorite chips, crackers, or fill your endive leaves. It’s so good!
Serve it all season long…
- Cinco de Mayo
- outdoor cookouts
- neighborhood potlucks
- family picnic gatherings
- and summer pool parties
Best of all, it’s dairy-free, gluten-free, and loaded with flavor! Ideal for all gatherings, dinner parties, or just something healthy to serve for the family.
NOTES and TIPS for Success…
- This recipe calls for 1/2 pound of frozen shrimp, thawed. You won’t need more.
- For this recipe, I preferred to chop (or mince) all of the ingredients finely. But it’s entirely up to you if you want it to be chunkier.
- I also used frozen, wild-caught Red Argentinian Shrimp already peeled and deveined. But you can use any shrimp of your choice.
- Remember, this shrimp salsa dip is also perfect to use as a condiment for grilled chicken, steak, or fish.
- Spoon some shrimp salsa as a topping on fish tacos, too!
- What’s great about this recipe is that it can easily be adjusted to the required amount. Simply double the ingredients if you’re preparing the dip for a larger crowd.
Overview: Ingredients You Will Need
For this recipe, you will need the following ingredients:
- SHRIMP ~ I used only 1/2 bag of frozen Red Argentinian Shrimp from Trader Joe’s, already peeled and deveined.
- AVOCADO ~ Only 1/2 of the avocado is needed.
- CUCUMBER ~ One small, Persian cucumber will suffice for this dip.
- TOMATO ~ I used only 1/2 of an heirloom tomato. It was plenty.
- JALAPENO ~ 1 jalapeno, seeds removed and finely diced. If you prefer a milder heat sensation, use only 1/2 of one jalapeno.
- RED ONION ~ A small amount is enough to give additional flavor to this salsa dip.
- GARLIC ~ You will only need 1 clove of garlic, finely minced. It adds additional flavor to the shrimp dip.
- CILANTRO ~ Some fresh cilantro gives this dip a fresh taste.
- LEMON ~ One lemon is needed for some lemon zest and freshly squeezed lemon juice.
- EXTRA VIRGIN OLIVE OIL ~ A little goes a long way, adding flavor to this dip.
- SALT ~ Choose sea salt or Himalayan salt to season this dip.
How To Make Shrimp Avocado Salsa Dip?
Once you thaw and rinse the shrimp, the rest of this recipe is very easy. Our full printable recipe card is at the bottom. But first, let’s go over how to make it.
QUICK TIP! Choose frozen shrimp that are already peeled and deveined. It saves time in the prep work.
1. First, cook the shrimp. Give the shrimp a good rinse and drain. Fill a medium pot with water and bring it to a boil. Toss the shrimp and cook for a minute or two until they turn opaque-pink.
2. Next, finely chop all the ingredients, add them to a mixing bowl, and pour in the lemon juice and olive oil.
3. Toss to combine, and season with salt.
4. Cover and chill before serving.
This is SO worth the time to make it… It’s going to be a hit!
FAQ’s
- Can we make it ahead? Yes, you can make this shrimp avocado salsa dip one day ahead. And, you can make it a few hours before serving.
- How to save leftovers? Best to save leftovers, covered, and keep them chilled in the refrigerator. Best to consume within 2 days.
A Delicious Appetizer
Shrimp Avocado Salsa Dip is very easy to make. You can prep this dip early in the morning, chill it, and serve it when everyone arrives. Your family and friends will enjoy this appetizer as much as we do. A wonderful appetizer to serve all season long. Try this recipe and let us know.
ENJOY!
Hello friends! Are you cooking or baking with us? If you try our Shrimp Avocado Salsa Dip recipe, let us know and leave a comment and a star rating below! Sharing your experience and insights will not only help those who read them but will help us too! And, thank you. ❤️
More Shrimp Recipes You’ll Love!
- Zesty Lemon Shrimp and Mango Salad
- Easy Italian Shrimp Salad
- Shrimp and Calamari Salad
- Shrimp Cocktail with Jalapeno Peppers
Shrimp Avocado Salsa Dip
Shrimp Avocado Salsa Dip is an ideal snack to serve before dinner. This delicious dip is made with fresh ingredients such as shrimp, avocado, cucumber, tomato, and jalapeno to create a unique and flavorful appetizer. Serve it with plenty of chips, crackers, or endive leaves.
Ingredients
- 1/2 pound shrimp (about 11 large shrimps) - peeled and deveined
- 1/2 of an avocado - minced
- 1 small (Persian) cucumber - minced
- 1/2 of a heirloom tomatoes - diced
- 1 jalapeno - seeds removed and diced
- 1/3 cup red onion - diced
- 1 garlic clove - minced
- 1/4 cup cilantro - finely chopped
- 1/2 Tbsp. lemon zest
- 1 lemon - freshly squeezed (about 1/4 cup)
- 2 tsp. extra virgin olive oil
- sea salt, to taste
Instructions
- Bring a small pot of water to a full boil on the stove top. Add the shrimp and cook them until they turn white and pink, about 2 minutes. Drain, and set them aside.
- Meanwhile, chop, dice, and mince all the rest of the ingredients and add them to a mixing bowl.
- Once the shrimp is cool, dice the shrimp on a cutting board, and add them to the mixing bowl. Add the remaining ingredients and season with salt to taste.
- Cover and chill for at least 30 minutes or more before serving. Serve it with plenty of chips, crackers, or endive leaves.
Notes
If the shrimp is frozen, follow the directions on the package on how to thaw, rinse, and drain in a colander. Then cook the shrimp.
Nutrition Information:
Yield: 6 servings Serving Size: 1/3 cupAmount Per Serving: Calories: 117Total Fat: 7gCarbohydrates: 4.8gFiber: 2.1gSugar: 1.1gProtein: 9.4g
Happy and Healthy Life 🙂
xo anna and liz
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