Pico de Gallo with Avocado and Shrimp

10 made it | 1 reviews | 1 photos

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."

Added to shopping list. Go to shopping list.

8 h 10 m servings 78

Original recipe yields 12 servings

Adjust
US
Metric

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
Add all ingredients to list

Add all ingredients to list

Directions

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.