This shrimp salsa is a warm-weather favorite that I’ll be making all summer. With mango, avocado, lime and cherry tomatoes, it’s fantastic served with crispy tortilla chips or tucked into butter lettuce cups — bright, fresh and irresistible.
I think I’ve found our new go-to summer dish.
Honestly, this shrimp salsa will be on repeat all season long. It’s light, refreshing and full of contrasting textures and flavors — sweet mango, creamy avocado, tangy lime and juicy tomatoes.
It’s sort of like a ceviche in texture and brightness, but made with cooked shrimp. I avoided raw shrimp because I’m pregnant and wanted something the whole family, including kids, would enjoy.
Why you’ll love this
This is a faux-ceviche that’s absolutely delicious and perfect for warm weather. Here’s what makes it ideal:
- Prep-ahead friendly: You can prepare almost everything in advance — chop fruit, tomatoes and herbs, then mix everything except the avocado. Add avocado right before serving to keep it fresh.
- Incredibly easy: If you have cooked shrimp on hand, this comes together in minutes. It feels elevated but requires almost no effort.
- Great for gatherings: Serve it outdoors with chips, portioned into small cups for safer sharing, or in martini glasses for a pretty presentation.
- Versatile: Eat it with chips, spoon it into butter lettuce cups, top tacos or fajitas, or add a scoop over guacamole for a fancier dip.
Make it your own
Customize this shrimp salsa however you like. Skip the avocado if you prefer, swap red onion for green onions or chives if you find raw onion too sharp, or adjust the jalapeño for more or less heat. The dish shines when you use ripe, high-quality ingredients: sweet mango, creamy avocado and well-seasoned cooked shrimp. Taste and season with salt, pepper and lime juice as you go — a little lime zest also adds bright complexity.
Feel free to halve or quarter the recipe if you’re making this for two or three people. There’s really no wrong way to make it — add the ingredients you love and go for it.
Happy snacking!
Mango Avocado Shrimp Salsa
Mango Avocado Shrimp Salsa
6 to 8 people
Ingredients
- 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 jalapeño peppers, seeded and diced
- ⅓ cup diced red onion
- ⅓ cup chopped fresh cilantro
- 1 garlic clove, minced
- 2 limes, juiced (about 1/4 cup lime juice; adjust to taste)
- Kosher salt and pepper
- Tortilla chips, for serving
Instructions
- In a large bowl, combine the chopped shrimp, tomatoes, mango, jalapeño, avocado and cilantro. Add the minced garlic.
- Toss everything with fresh lime juice and a generous pinch of salt and pepper. Stir, taste and adjust seasoning with more salt, pepper or lime as needed.
- You can prepare the salsa a few hours ahead; wait to add the avocado until just before serving to keep it fresh.
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Can’t get enough.