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Pico de Gallo with Avocado and Shrimp Recipe

Recipe by: Jennifer Christensen

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In8 h 10 m
  • 1Mix 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.
Ingredients
  • 12 servings
  • 78 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    78
    4%
  • Fat:
    2.9
    4%
  • Carbs:
    2.8
    < 1%
  • Protein:
    8.3
    17%
  • Cholesterol:
    74
    25%

Based on a 2,000 calorie diet

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