Ingredients
Shrimp
- 1 lb raw shrimp, peeled and deveined
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
Salsa
- 3 medium limes, juiced
- 2 medium/large avocados, diced
- 1/2 English cucumber, diced
- 3 medium tomatoes (or 4 Roma tomatoes), diced
- 1 small onion, finely diced
- 1/2 cup cilantro (about 1/2 bunch), chopped
Instructions
- Season and Sauté Shrimp: Lightly season the shrimp with salt and black pepper. Heat a large skillet over medium-high heat and add olive oil once hot. Place shrimp in a single layer and cook for 3 minutes total, flipping halfway through, until shrimp are just cooked through. Remove shrimp from pan and transfer to a cutting board.
- Marinate with Lime Juice: Coarsely chop the cooked shrimp and place them into a large mixing bowl. Squeeze the juice of 3 medium limes over the shrimp and stir to combine. Set aside to let the shrimp marinate while preparing the rest of the salsa ingredients.
- Prepare Salsa Ingredients: Dice cucumber, tomatoes, and avocados, and add them to the shrimp-filled mixing bowl.
- Add Onion and Cilantro: Finely dice the onion and chop the cilantro. Add both to the mixing bowl and gently stir all ingredients together until well combined.
- Serve: Serve immediately as a fresh salsa. It pairs wonderfully with hot sauce such as Tabasco and tortilla chips for dipping.
Notes
- For best texture, do not overcook the shrimp to avoid rubberiness.
- Use fresh lime juice for the brightest flavor.
- This salsa is best served fresh but can be refrigerated for up to 1 day.
- For a spicier kick, add diced jalapeños or a dash of hot sauce into the salsa mix.
- Serve with tortilla chips as a dip or as a topping for grilled fish or chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
