Dinner

Mango Avocado Shrimp Salsa Recipe

Name: Mango Avocado Shrimp Salsa Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
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 jalapeno peppers, seeded and diced; ⅓ cup diced red onion; ⅓ cup chopped fresh cilantro; 1 garlic clove, minced; 2 limes, juiced (about ¼ cup lime juice); Kosher salt and pepper, to taste; Tortilla chips, for serving

ByNoah Steele December 30, 2025December 30, 2025

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Introduction

This Mango Avocado Shrimp Salsa is a vibrant, fresh dish that combines sweet mango, creamy avocado, and succulent shrimp with a touch of heat from jalapeños. It’s perfect as a light appetizer or a refreshing snack served with crispy tortilla chips.

A white bowl filled with a colorful mix of diced yellow mango, green avocado chunks, small cooked shrimp pieces, halved red cherry tomatoes, finely chopped red onion, and green cilantro leaves, all mixed together in a fresh salad. On the right side of the bowl, three golden crispy tortilla chips sprinkled with coarse salt rest on top of the salad. There is a small lime wedge placed near the chips inside the bowl. The bowl sits on a white marbled surface with additional lime halves and more golden tortilla chips scattered around. photo taken with an iphone --ar 4:5 --v 7

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 ¼ cup lime juice, adjust to taste)

Kosher salt and pepper, to taste
Tortilla chips, for serving

Instructions

Step 1: In a large bowl, combine the chopped shrimp, tomatoes, mango, jalapeño, red onion, cilantro, and minced garlic.

Step 2: Toss the mixture with fresh lime juice and season with kosher salt and pepper. Stir well and taste, adjusting salt and pepper as needed.
Step 3: Just before serving, gently fold in the chopped avocado to keep it fresh and vibrant.
Step 4: Serve the salsa chilled alongside tortilla chips for scooping.

Tips & Variations

For extra crunch, add finely diced cucumber or bell pepper.
If you prefer less heat, reduce the jalapeño amount or remove the seeds completely.
Use fresh shrimp if possible for the best flavor, or thaw frozen cooked shrimp thoroughly.

Add a dash of cayenne pepper or hot sauce if you want a spicier salsa.
Make the salsa a few hours ahead, but add the avocado right before serving to prevent browning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the avocado separate if possible and add it just before serving to maintain its color and texture. Reheat is not recommended—serve cold or at room temperature.

How to Serve

A white bowl filled with a colorful shrimp ceviche that has three main layers of chopped ingredients: bright yellow mango chunks, small pieces of light pink shrimp, and green avocado cubes mixed with red cherry tomato halves and finely chopped red onion and cilantro. On top of the ceviche, a few golden, crispy tortilla chips are placed on one side, sprinkled lightly with salt. A fresh lime wedge sits on the ceviche near the chips. Around the bowl, there are halved limes and more tortilla chips scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen cooked shrimp. Just make sure to thaw it completely and drain any excess moisture before mixing to keep the salsa from becoming watery.

How do I prevent the avocado from browning?

Adding lime juice to the avocado helps slow browning. Also, fold the avocado into the salsa right before serving rather than mixing it in early.