The bright flavor of this limey shrimp salsa is sure to satisfy even the pickiest salsa addict. The sweet shrimp really sings with the ripe tomato and rich avocado, and using the pickled jalapeno makes it easy to get the heat where you want it.
It’s that easy: Using purchased cooked shrimp makes this a super easy and quick appetizer to pull together. If you have to peel, devein and cook the shrimp… not so much. I’m also a fan of the Nellie and Joe’s Famous Key West Lime Juice and always have a bottle in the fridge just in case I run out of fresh limes.
Start to finish: 1 hour
Hands on time: 30 minutes
- 1-lb cooked medium shrimp, each cut into four pieces
- 2 large tomatoes, cut into small dice
- 1/3 cup minced red onion
- 1/4 cup chopped cilantro
- 1 ripe avocado, peeled, pitted and diced
- 1/4 cup lime juice, plus more to taste
- 3 tablespoons chopped pickled jalapeno or to taste
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- Leaf lettuce for lining the serving bowl
- Assorted tortilla chips (blue corn and white corn) for dipping
- Combine the shrimp, tomato, onion, cilantro, avocado, lime juice, jalapeno, salt and pepper in a large bowl. Taste for seasoning and adjust with more lime juice, salt or pepper. Refrigerate at least 30 minutes for flavors to blend.
- Moments before serving, line a decorative bowl with lettuce leaves and add the shrimp salsa to the bowl. Serve the salsa with a mix of regular or blue corn tortilla chips.
- Make-ahead: This dish can easily be made and refrigerated 6 to 8 hours before serving and should be made the day it is served. Though it doesn’t go bad, the vegetables become watery and it isn’t as attractive or tasty the next day.
- In the glass: Beer and salsa go hand in hand. Look for a Mexican label like Dos Equis or my favorite cerveza, Corona.
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