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Avocado and Shrimp Salsa Verde Dip

Laura @growingupcali


  • 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
  • ½ cup cooked corn kernels (if using frozen, make sure the corn is defrosted)
  • ½ red onion, finely diced
  • 2-3 tablespoons finely diced cilantro
  • 2-4 tablespoons fresh lime juice, about 1-2 lime
  • ¼ cup Cotija cheese (plus extra for garnish)
  • 1/4 cup salsa verde
  • Tortilla chips 


Heat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.

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.

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!). 

Serve with tortilla chips and enjoy!

Check it out on Laura’s  instagram!

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