Shrimp and Avocado Salsa
  • 1 pound small shrimp ( Like 60 – 70 to a lb. – already cooked)
  • 3 avocados, chopped
  • 4 small tomatoes, chopped
  • ¾ cup fresh cilantro, chopped
  • 5 green onions, chopped (green tops included)
  • Juice of 1 lime
  • ½ teaspoon lime zest
  • 1 teaspoon juice from pickled jalapeno’s
  • 2 tablespoons finely chopped pickled jalapeno’s
  • ½ cup cocktail seafood sauce
  • ¼ cup ketchup
  • Salt to taste ( I use about 1 teaspoon kosher salt, but adjust for yourself)
  1. Rinse and peel shrimp. Drain well and then pat dry.
  2. Place in medium bowl.
  3. Add chopped avocados, tomatoes, green onions and cilantro. Stir gently to combine.
  4. In another bowl combine lime juice, lime zest, jalapeno juice, chopped jalapeños, salt, cocktail sauce, and ketchup. Stir until combined.
  5. Add sauce to shrimp mixture and gently stir to combine.
  6. Refrigerate and let sit to combine for 4 – 6 hours.
  7. Of course, if you would like to ramp up the heat, just increase the jalapeños to your desired preference.
  8. Before serving, drain any watery liquid that may have accumulated.
  9. Add a little fresh chopped cilantro and green onion to the top for garnish.
  10. Enjoy with chips or any other way you may prefer!
Recipe by Sunflower Supper Club at