Pico de Gallo with Avocado and Shrimp

Pico de Gallo with Avocado and Shrimp

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Jennifer Christensen 0

"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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8 h 10 m servings 78 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


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

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