Mango Avocado Shrimp Salsa.
This shrimp salsa is a warm weather favorite and one I’ll be making all summer long! Made with mango, avocado, lime & cherry tomatoes, it is so delicious served with crispy tortilla chips or even in butter lettuce cups. Irresistible!
Okay, I have found our new go-to summer dish!!
Seriously, this shrimp salsa is about to be on repeat the entire summer. Let’s just say for the next six months, until it cools down again.
I guess we could SORT of say it’s like a ceviche, but really only in texture and slight taste only. I didn’t want to use raw shrimp at the moment since I’m pregnant and also since I knew the kids would be in it. Also, because half of my family members probably wouldn’t eat it then. Ha!
So here we are.
It’s like a faux-ceviche and absolutely delicious!
Let’s talk about how this is theeeeee absolute perfect go-to dish or the warm weather months.
First, you can prep nearly all of it ahead of time. I mean, you can fully assemble except for the avocado. Throw it all together, mix it up and add the avocado right before serving. Boom! Done. Incredible snack or app in just a few minutes.
Next, it’s SO easy. Again, just throwing everything together. If you find yourself in a super busy season of life right now, this is the dish to make. It feels elevated and almost elegant. But if you have some shrimp on hand, it just comes together so unbelievably fast. Even though I’ll have a newborn this summer, I can easily see this being a staple because of how simple it is.
Third, it’s a great dish that you can serve outdoors with a few friends. Perfect for happy hour. I realize that right now, having a group of people dip chips into a dish may be a little dicey for sanitary purposes. Fill up mini cups with this shrimp salsa and serve with your chips! You could even throw the shrimp salsa in little martini glasses like some restaurants do with ceviche!
Finally, it’s super versatile! Yes, I love it with chips. Obviously. But you could even look at it as a shrimp salsa salad and serve it in butter lettuce cups. You could use it on top of a veggie fajita or some little tacos. Even throw a scoop on top of guacamole for an even fancier dip.
Oh and of course, as usual – use what you love! If you don’t love avocado, you could leave it out. If you are freaked out by raw onion, use green onions or chives instead, which are milder.
This shrimp salsa is one of those dishes that is only going to taste as good as your ingredients. Make sure you get some good ripe mango (you can always thaw frozen mango if you have a tough time finding good fresh ones!), ripe avocado and shrimp that you would eat for dinner. Be sure to taste as you go, seasoning with salt and pepper as needed and adding as much lime as you wish. You could even throw in a bit of lime zest too!
And feel free to cut the recipe in half or even just make a quarter of it if you are making it for yourself or family of two or three. There is really no wrong way to make it, just add as many of the ingredients as you like and GO.
Mango Avocado Shrimp Salsa
Mango Avocado Shrimp Salsa
- 16 ounces cooked shrimp, peeled, deveined and chopped
- 16 ounces grape or cherry tomatoes, quartered or chopped
- 2 cups chopped fresh mango, about 2 ripe mangos
- 2 avocados, chopped
- 1 to 2 jalapeno peppers, seeded and diced
- ⅓ cup diced red onion
- ⅓ cup chopped fresh cilantro
- 1 garlic clove, minced
- 2 limes, juiced (I like about ¼ cup lime juice here, add more/less if you wish)
- kosher salt and pepper
- tortilla chips, for serving
- Combine the shrimp, tomatoes, mango, jalapeño, avocado and cilantro in a large bowl. Toss with the fresh lime juice and a big pinch of salt and pepper. Stir and taste, adding more salt and pepper if necessary.
- You can make this a few hours ahead of time - just wait to add the avocado until right before serving.
Can’t get enough.