Looking for a tasty snack to serve before meals or throughout the summer? Try our Shrimp Avocado Salsa Dip! 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…
This shrimp dip has a refreshing and cool, clean taste thanks to the fresh lemon juice used for marinating.
Enjoy it with your favorite chips, crackers, or endive leaves.
It’s so good!
Shrimp Avocado Salsa Dip is delightful to serve at many festivities:
- pool parties
- outdoor cookouts
- neighborhood potlucks
- family picnic gatherings
Best of all, it is a dip that’s dairy-free, gluten-free, and loaded with flavor!
Perfect for gatherings, dinner parties, or just something healthy to serve for the family.
Ingredients Needed for this Shrimp Salsa Dip…
- 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, to add 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 additional flavor to this dip.
- SALT ~ choose sea salt or Himalayan salt to season this dip.
How to make our Shrimp Avocado Salsa Dip?
1. First, cook the shrimp. Once you thaw, rinse, and cook the shrimp, the rest is easy!
QUICK NOTE: Choose frozen shrimp that are already peeled and deveined. It saves time in the prep work.
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.
NOTES and TIPS for Success…
- For this recipe, I preferred to finely chop (or mince) all of the ingredients. But it’s entirely up to you if you want it to be chunkier.
- I also used frozen, wild-caught Red Argentinian Shrimp that is already peeled and deveined. But you can use any shrimp of your choice.
- Keep in mind, 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.
It’s going to be a hit! ENJOY!
Additional ideas and recipes for Shrimp…
- Zesty Lemon Shrimp and Mango Salad
- Easy Italian Shrimp Salad
- Shrimp and Calamari Salad
- Shrimp Cocktail with Jalapeno Peppers
- 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
- Bring a small pot of water to a full boil on stove top. Add the shrimp and cook the shrimp 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.
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.
Serving Size:1/3 cup
Amount Per Serving: Calories: 117Total Fat: 7gCarbohydrates: 4.8gFiber: 2.1gSugar: 1.1gProtein: 9.4g
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Thanks for stopping by!
Happy and Healthy Life 🙂
xo anna and liz