Description

Avocado Salsa Shrimp Salad is a vibrant, refreshing dish featuring tender shrimp tossed with creamy avocado, zesty salsa, and crisp vegetables—perfect for light lunches or summer gatherings.

Ingredients

1 lb cooked shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 cup corn kernels (fresh, canned, or thawed frozen)
1 jalapeño, seeded and minced (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp olive oil
1 tsp chili powder or cumin
Salt and pepper, to taste
Optional garnish: extra cilantro or lime wedges

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Instructions

In a large bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
Add shrimp, diced avocado, tomatoes, red onion, corn, jalapeño (if using), and cilantro.
Gently toss to coat all ingredients with the dressing.
Adjust seasoning with additional salt, pepper, or lime juice if needed.
Let salad sit for 10 minutes to meld flavors, or cover and chill for up to 2 hours.
Serve chilled or at room temperature, garnished with extra cilantro or lime wedges.

Notes

Use grilled or chilled cooked shrimp from the grocery store to save time.
For a lower-carb version, omit corn or substitute with diced cucumber.
Add diced mango or pineapple for a tropical twist.
Leftovers can be stored in an airtight container for up to 2 days—best eaten fresh to preserve avocado texture.