Saltgrass Steakhouse Boiled Shrimp and Avocado Salsa

My first encounter with Saltgrass Steakhouse’s Boiled Shrimp and Avocado Salsa came during a family dinner celebration. While everyone else loaded up on fried appetizers, I chose this lighter option and was rewarded with a chorus of “Can I try some?” from around the table. Soon, everyone was fighting over the last bite! This fresh appetizer offers a healthier alternative to typical restaurant starters, with nothing fried and everything fresh. The combination of tender shrimp, creamy avocado, and zesty lime creates a vibrant flavor profile that brightens your palate before the main course arrives.

Why This Recipe Works

The genius of this dish lies in its inspiration from ceviche without the concerns of raw seafood. Traditional ceviche “cooks” seafood using acidic citrus juice, but this recipe uses properly cooked shrimp for food safety while maintaining the bright, fresh flavors. The balance of creamy avocado, acidic lime, sweet onions, and savory tomatoes creates a perfect harmony that awakens your taste buds. The chili sauce adds just enough complexity without overwhelming the delicate shrimp flavor.

Ingredients

For the Shrimp

• Shrimp – Forms the protein base of this appetizer while adding sweet, oceanic flavor
• Water – Used for quickly cooking the shrimp until just pink and tender

For the Salsa

• Tomatoes – Provide fresh flavor and juicy texture as the base of the salsa
• Red onion – Adds sharp, vibrant flavor and beautiful color contrast
• Sweet yellow onion – Contributes a milder, sweeter onion flavor that balances the red onion
• Heinz Chili Sauce – Creates a tangy, slightly sweet base that ties the flavors together
• Fresh cilantro – Adds bright, herbaceous notes essential to authentic flavor
• Lime juice – Provides acidity that enhances and brightens all other flavors
• Jalapeño pepper – Contributes customizable heat that complements the seafood
• Salt – Enhances and balances all the flavors in the dish
• Avocado – Adds creamy richness that contrasts with the acidic ingredients

Step-by-Step Instructions

Preparing the Shrimp

1. Fill a medium pot with water and bring to a rolling boil
2. Add peeled and deveined shrimp to the boiling water
3. Cook just until shrimp turn pink and opaque, approximately 2-3 minutes
4. Immediately remove from heat and drain in a colander
5. Rinse briefly with cold water to stop cooking process
6. Allow shrimp to cool completely
7. Once cooled, chop half of the shrimp into small pieces, leaving remaining shrimp whole for garnish

Making the Salsa

1. Finely dice tomatoes, red onion, yellow onion, jalapeño, and cilantro
2. In a medium bowl, combine chopped vegetables with Heinz Chili Sauce
3. Add freshly squeezed lime juice and salt, stirring gently to combine
4. Carefully fold in diced avocado to prevent mashing
5. Add the chopped shrimp to the vegetable mixture and gently combine
6. For presentation, arrange whole shrimp on top of the finished salsa
7. Serve immediately with tortilla chips, or refrigerate briefly to allow flavors to meld

Storage and Serving

Storage Instructions

• Best served fresh but can be refrigerated for up to 24 hours
• Store in an airtight container in the refrigerator
• The avocado may darken slightly; add a little extra lime juice before serving leftovers
• Do not freeze as texture will degrade significantly

Serving Suggestions

• Serve as an appetizer with sturdy tortilla chips
• Use as a topping for grilled fish
• Spoon over mixed greens for a light lunch salad
• Serve in small glasses as an elegant first course
• Offer alongside grilled steak for a surf and turf experience