This mouthwatering avocado and shrimp salsa verde dip is one of my all-time favorite party snacks! It’s chock full of fresh and slightly spicy flavors. And it’s so simple to make! Just grab your favorite organic Mi Rancho 7th Street corn tortilla chips, and get ready to dig in.

avocado and shrimp dip

Chunky Avocado Salsa with Shrimp and Corn

I am a huge fan of this bright and flavorful avocado and shrimp salsa verde dip. And here’s why I think you’re going to love it too!

  • IT’S SO TASTY: This yummy dip is made by mixing together big chunks of fresh buttery avocado, oven-roasted shrimp, grilled corn, creamy cotija cheese, and fresh cilantro and lime juice. And then it’s all tossed in Mi Rancho’s tangy, perfectly spiced salsa verde. It’s over-to-top delicious!
  • SUPER SIMPLE TO MAKE: Plus, it’s easy to throw together in just minutes. The only cooking you’ll need to do is to roast the shrimp on a sheet pan for 8-10 minutes. So simple, right?! 
  • IDEAL FOR ENTERTAINING: And this low-fuss recipe is perfect for when want to really WOW your guests but don’t want to spend all day in the kitchen cooking.
avocado and shrimp dip

Salsa Verde Shrimp & Avocado Dip Ingredients

Ready to get cooking? Here’s what you’ll need to make this avocado and shrimp salsa dip.

  • TORTILLA CHIPS: You can make your own or use high-quality store-bought ones like Mi Rancho’s . They’re organic, non-GMO, and taste just like homemade!
  • SHRIMP: Fresh or high-quality frozen shrimp both work great in this recipe. If using frozen shrimp, just make they’re defrosted before using. See my notes below for tips.
  • OLIVE OIL
  • GARLIC
  • SALT
  • PEPPER
  • RIPE AVOCADO
  • CORN: If corn is in season, you can cook or grill your own if you prefer. But I often opt to use good-quality frozen fire-roasted or regular corn. Just make sure to defrost it before adding it to the dip.
  • RED ONION
  • COTIJA CHEESE: If you’re new to Cotija, it’s a salty, crumbly Mexican cheese used on many popular dishes. You can find it at most grocery stores.
  • SALSA VERDE: You can make your own or use a high-quality store-bought. I used my favorite organic Mi Rancho salsa verde in this recipe.
  • FRESH LIME JUICE
  • FRESH CILANTRO
avocado and shrimp dip

Step-By-Step Recipe Instructions:

This avocado and shrimp dip is super quick and easy to make. And here are the instructions.

  • PREP: Heat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.
  • ROAST THE SHRIMP: Toss the peeled, deveined shrimp in olive oil, garlic, salt, and pepper. Next, spread the shrimp out evenly on the baking sheet. Roast until pink, about 8-10 minutes. Don’t overcook. Set aside until cool enough to handle. Then, chop them into bite-size pieces.
  • MIX INGREDIENTS: Add the remaining ingredients (except the tortilla chips) to a bowl and gently stir to combine. Taste and adjust seasonings and/or the ratio of ingredients as needed. I always like extra avocado and salsa verde (more spice!). 
  • SERVE: Serve with tortilla chips and enjoy!
avocado and shrimp dip

SHOP THE POST:

Recipe Tips:

Here are a few more tips to ensure your avocado and shrimp dip recipe turns out perfect every time.

  • DEFROSTING SHRIMP: The best way to defrost frozen shrimp is in a colander (over a bowl) in the refrigerator overnight. You can also seal them tightly in a plastic bag and then run the bag under cold water for about 10 minutes or until defrosted. Don’t microwave them or run them under hot water.
  • MAKE AHEAD: You can roast the shrimp (and the corn if you’re making your own) several hours in advance. But wait to cut to the avocado until just before assembling and serving.
  • RECIPE OPTIONS: You can also adapt this dip into a salad or make it into a taco or burrito if you prefer.
avocado and shrimp dip

This post is sponsored by Mi Rancho. All the text and opinions are my own. 

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Chunky Avocado and Shrimp Salsa Verde Dip

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Description

This fresh and flavorful chunky avocado and shrimp dip with corn is the perfect party appetizer. It’s easy to make and a real crowd-pleaser.

Ingredients

  • 2 pounds medium shrimp, cleaned, peeled, and deveined
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 2-3 ripe avocados, cubed
  • 1/2 cup cooked corn kernels (if using frozen, make sure the corn is defrosted)
  • 1/2 red onion, finely diced
  • 2-3 tablespoons finely diced cilantro
  • 2-4 tablespoons fresh lime juice, about 1-2 lime
  • 1/4 cup Cotija cheese (plus extra for garnish)
  • 1/4 cup salsa verde (you can add more if you like more spice) I used organic Mi Rancho Salsa Verde in this recipe.
  • Tortilla chips – I used Mi Rancho’s Organic 7th Street Chips in this recipe.

Instructions

  1. PREP: Heat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.
  2. ROAST THE SHRIMP: Toss the peeled, deveined shrimp in olive oil, garlic, salt, and pepper. Next, spread them out evenly on the baking sheet. Roast until pink, about for 8-10 minutes. Don’t overcook. Set aside until cool enough to handle. Then, chop them into bite-size pieces.
  3. MIX INGREDIENTS: Add the remaining ingredients (except the tortilla chips) to a bowl and gently stir to combine. Taste and adjust seasonings and/or ration of ingredients as needed. I always like extra avocado and salsa verde (more spice!). 
  4. SERVE: Serve with tortilla chips and enjoy!

Notes

DEFROSTING SHRIMP: The best way to defrost frozen shrimp is in a colander (over a bowl) in the refrigerator overnight. You can also seal them tightly in a plastic bag and then run the bag under cold water for about 10 minutes or until defrosted. Don’t microwave them or run them under hot water.

MAKE AHEAD: You can roast the shrimp (and the corn if you’re making your own) several hours in advance. But wait to cut to the avocado until just before assembling and serving.

RECIPE OPTIONS: You can also adapt this dip into a salad or make it into a taco or burrito if you prefer.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Bake

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