Shrimp with Salsa, Avocado, and Chips

Name: Shrimp with Salsa, Avocado, and Chips
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 medium tomatoes, chopped; 1/4 cup chopped white onion; 1/4 cup finely chopped fresh cilantro; 1 to 2 teaspoons chopped fresh serrano chile, including seeds; 2 tablespoons ketchup; 2 to 3 tablespoons fresh lime juice, divided; 1 pound peeled cooked shrimp, cut into 1/2-inch pieces; 2 firm-ripe avocados; 2 cups shredded green cabbage; 1/2 cup coarsely crumbled tortilla chips; Salt and freshly ground black pepper to taste

Recipe GLPR9d579f41067cb4

Mexican

Appetizer

35 min

336 cal

Servings: 4

No-Cook

SNAP eligible

A fresh and vibrant Mexican-inspired layered jar meal featuring seasoned cooked shrimp tossed with fresh tomato salsa, topped with creamy mashed avocado, crisp shredded cabbage, and crunchy tortilla chips. Perfect for a light, protein-rich main course that's naturally gluten-free and comes together in minutes.

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Ingredients

2 medium tomatoes, chopped

1/4 cup chopped white onion

1/4 cup finely chopped fresh cilantro

1 to 2 teaspoons chopped fresh serrano chile, including seeds

2 tablespoons ketchup

2 to 3 tablespoons fresh lime juice, divided

1 pound peeled cooked shrimp, cut into 1/2-inch pieces

2 firm-ripe avocados

2 cups shredded green cabbage

1/2 cup coarsely crumbled tortilla chips

Salt and freshly ground black pepper to taste

Directions

In a medium bowl, combine the chopped tomatoes, white onion, cilantro, serrano chile, ketchup, and 1 tablespoon of the lime juice. Stir well to combine, then add the shrimp pieces and toss gently to coat evenly. Season the mixture with salt and freshly ground black pepper to taste.
Halve each avocado lengthwise, remove the pit, and scoop the flesh into a separate bowl. Mash the avocado with a fork until you reach your desired consistency, then season with the remaining 1 to 2 tablespoons of lime juice and 1/2 teaspoon salt. Mix gently until combined.
Divide the shrimp salsa mixture evenly among four wide jars or containers. Top each jar with an equal portion of the mashed avocado, distributing it into an even layer.
Layer the shredded green cabbage over the avocado in each jar, dividing it equally among the four containers.
Finish each jar by sprinkling the coarsely crumbled tortilla chips over the cabbage layer. Cover the jars with lids and refrigerate until ready to serve. When ready to eat, gently stir the layers together or enjoy layered, serving with additional tortilla chips on the side.

Comments

Grocery List Plus Editorial Staff4.5

This hits several Charlotte strengths: shrimp is a coastal staple, and avocado, tomato, cilantro, and serrano chiles are reliable finds at any major local chain, with Food Lion and Kroger carrying particularly good fresh produce. The ingredient list is short and cheap—shrimp will be the biggest outlay at roughly $8–12 for a pound, bringing the cost per serving to about $5–6 when paired with chips, cabbage, and avocado. The stated 35 minutes is honest if you're buying pre-cooked shrimp and just making salsa and assembly. A real household fit for a weeknight—minimal active cooking, no fussy timing, and it feeds four comfortably as a fresh, light meal. The only mild drawback is that leftover shrimp and salsa keep well separately in the refrigerator, but the chips will soften and the avocado will brown, so this is best eaten same-night.