Pico de Gallo with Avocado and Shrimp recipe

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Ingredients

1 (16 ounce) container pico de gallo salsa
1 pound cooked small shrimp
1 jalapeno pepper, seeded and chopped
1 avocado - peeled, pitted, and chopped

Nutrition Info

77.9 calories
carbohydrate: 2.8 g
cholesterol: 73.8 mg
fat: 2.9 g
fiber: 1.2 g
protein: 8.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 267 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix pico de gallo, shrimp, and jalapeno pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 8 hours to overnight. Fold avocado into mixture just before serving.

Recipe Yield

12 servings

Recipe Note

I went to a restaurant and spent an arm and a leg to try this appetizer. Once it came out, I was dumbfounded on how easy it would be to make. So I made it and even tweaked it a little and everybody loves it. Serve with tortilla chips such as Tostitos® Scoops!®. I have used different kinds of pico de gallo ranging from the mango to chipotle. To prevent your avocado from browning, chop it up and mix in right before serving.

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