Citrus Shrimp Salsa With Avocado and Mango
Looking for a refreshing salsa recipe? Our avocado shrimp salsa with mango, red onion, and a zesty lime juice is a must-try!
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INGREDIENTS
For Cooking Shrimp
- ½ pounds raw shrimp, peeled and deveined
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon salt
For Salsa
- 1 cup fresh mango, chopped
- 1 large avocado, roughly chopped
- ¼ red onion, finely diced
- ¾ cup fresh tomatoes, diced, I used Roma
- 1 small jalapeno, or more to taste
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoons freshly squeezed lime juice, add more as needed
For Serving
- tortilla chips
INSTRUCTIONS
- Start by cooking shrimp in a skillet with chili powder, paprika, salt, and pepper until it's pink on both sides (about a minute each side).
- Once cooked, chop the shrimp and combine it in a large bowl with avocado, mango, tomato, red onion, cilantro, and jalapeño.
- Next, squeeze fresh lime juice over everything and add salt and pepper to taste. Mix well and chill in the fridge for at least 30 minutes to let the flavors blend. While chilling isn't mandatory, it's recommended.
- Before serving, give the salsa a final stir and adjust seasoning if needed. Serve it as a taco topping, a dip with tortilla chips, or a refreshing salad. Enjoy!
NOTES
- This recipe makes about 2-3 servings.
- If you have leftover shrimp salsa, you can enjoy it the next day. Store it in an airtight container in the refrigerator, lasting up to 2 days. When ready to serve: To freshen the salsa, sprinkle a cup of lime juice over it right before serving. This will help brighten up the flavors and give it a nice kick. Shrimp salsa won't freeze well due to it's ingredients.
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