Pico de Gallo with Avocado and Shrimp

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.

Original recipe makes 12 servings

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

  • PREP

    10 mins

  • READY IN

    8 hrs 10 mins

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.

Nutrition

Calories: 78 kcal
Carbohydrates: 2.8 g
Cholesterol: 74 mg
Fat: 2.9 g
Fiber: 1.2 g
Protein: 8.3 g
Sodium: 267 mg

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