Spicy Shrimp & Avocado Salsa
Submitted by drgnldy50
Fire-roasted peppers, tomatillos, and jalapeños blended into a chunky salsa loaded with diced shrimp and creamy avocado. Grab the chips and go.
YIELD
2 servingsPREP
30 minCOOK
15 minREADY
45 minThis ain’t your average chip dip, compadre.
Bell peppers, Roma tomatoes, tomatillos, jalapeños, and garlic all get charred under the broiler until blistered and smoky. That whole mess gets pulsed into a coarse, vibrant salsa with fresh cilantro, lime juice, and just a touch of maple syrup for balance.
Right before serving, fold in chunks of creamy avocado and diced cooked shrimp. Scoop it up with warm fried tortilla chips and try to save some for your guests.
Pro Tips
- Char the vegetables until the skins are truly blackened. That’s where all the smoky flavor lives, so don’t pull them early.
- Add the avocado and shrimp at the very last minute. They break down fast if they sit in the acid too long.
- For extra heat, leave the seeds in the jalapeños before broiling. For a milder salsa, swap in Anaheim peppers instead.
Ingredients
Directions
Remove stems from Bell peppers.
Split peppers in half, lengthwise and lightly oil the skin.
In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft.
Allow vegetables to cool.
Peel skin from peppers.
In a food processor, combine broiled vegetables (including any liquid from the pan) with cilantro, tomato juice, salt, maple syrup and lime juice; blend to yield a coarse puree.
Just before serving, add avocado and shrimp and mix well.
Serve with warm fried tortilla chips.
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