Well. Let’s be real. I’m posting this recipe in November …when clearly, this recipe seems like it should be a summer or spring kind of thing (oooh, I made a rhyme!). So yes, I get that BUT I tossed this together the other day and my hubby said, “Mmm, mmm, good ….. You should bring this along to take as an appetizer for Thanksgiving and/or Christmas”. And yes, he’s right!
I do celebrate both of those holidays but if you don’t, obviously this is an appetizer or potluck-y kind of dish that you can take along to any gathering or holiday that you celebrate. There seems to be a lot of work parties etc, this time of year so this Avocado & Shrimp Salsa would be an easy share!
Guys – this is super easy to toss together but unlike so many prep-ahead recipes that I have on my blog, this one will not fit in that category. I mean, you can definitely get this together the night before ….maaaaaybe even 2 days before you want to serve it but doing it on a Sunday for later in the week might not work. The avocados tend to turn brown. The lime in this recipe helps a lot but I wouldn’t test it for more than a couple of days. Perhaps you can get all of the other ingredients together in a bowl and toss in the avocado cubes the day before or the day of. Yes! That’ll work. And I think that’s what I’ll do to save some time.
I am so looking forward to Thanksgiving this year because my daughter and grandbaby will be in town! So trust me when I say that I want to keep prep in the kitchen to a minimum ….or at least be able to have my little Mazzy in there to help! With them living in another state, I want to be able to spend all the quality time I can with them so prepping ahead or making recipes that don’t require me to be standing in the kitchen for hours on end, is a must. And this recipe qualifies!
- Roughly 30 cooked shrimp, diced
- 2 large avocados, cut into cubes
- 1-2 tsp diced serrano chili (depends on your heat tolerance - add after setting in fridge for an hour to test out the spiciness).
- 2 tsp diced jalapeño
- 1 1/2 cup diced tomatoes (I used grape & quartered)
- 1/4 cup diced red onion
- 1/3 cup diced cucumber (I used hot house)
- 1/2 cup cilantro, roughly chopped
- 2 tbsp sliced green onion
- 2 cloves garlic, minced
- Juice of 2 limes
- Salt and Pepper to taste
- Easy peasy — dice up all ingredients as stated in recipe section above. Add to bowl with lime juice and salt and pepper to taste.
- Set in fridge for an hour or so to cool and let flavors meld. Add more serrano and/or jalapeño according to taste. Cooling in fridge will allow the spiciness to show through ...so add more if desired.
- Serve with crackers, chips or sliced cucumber! Or whatever you fancy!