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Pico de Gallo with Avocado and Shrimp

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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Ingredients

8 h 10 m servings 78 cals
Original recipe yields 12 servings

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Directions

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  • Prep

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  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 Facts


Per Serving: 78 calories; 2.9 g fat; 2.8 g carbohydrates; 8.3 g protein; 74 mg cholesterol; 267 mg sodium. Full nutrition

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Reviews

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Shrimp and avocado are the perfect compliment to pico de gallo. A perfect combination for a perfect recipe.