Ingredients for Shrimp And Avocado Salsa
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How to Make Shrimp And Avocado Salsa
- Cook 1 pound of shrimp until pink and opaque (about 3-5 minutes). Immediately transfer to an ice bath to stop cooking and cool. Once cool, chop into ½-inch pieces.
- Dice 2 ripe avocados and gently combine in a medium bowl with the cooked shrimp.
- Add 1 cup chopped tomatoes, ½ cup chopped fresh cilantro, ¼ cup thinly sliced green onions, 1-2 finely minced jalapeños (adjust to taste), and the juice of 2 limes.
- Stir in 2 tablespoons of your favorite seafood sauce, 1 tablespoon of ketchup, and ½ teaspoon of salt. Mix gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with a whole jalapeño slice before serving with tortilla chips or as a topping for your favorite dishes.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
10g
Carbs
4g