Avocado-Shrimp Salsa

16  Ratings
  • 15 min prep
  • 3 hr 15 min total
  • Makes 48 servings, 2 Tbsp. salsa each


Avocado-Shrimp Salsa Recipe

Ingredients

  • 1/2 lb. cooked cleaned medium shrimp, chopped
  • 2 avocados, chopped
  • 1 small English cucumber, peeled, chopped
  •  zest and juice from 1 lime
  • 1 can (15 oz.) corn, drained
  • 2 small Roma tomatoes, seeded, chopped
  • 1 large fresh jalapeño pepper, finely chopped
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 tsp. kosher salt

Instructions

  • Combine  ingredients.
  • Refrigerate  3 hours.
  • Serve  with RITZ Crackers, TRISCUIT Crackers and/or WHEAT THINS Original Snacks.

Recipe Tips

NotePlace both avocado pits in the salsa before refrigerating. This will help prevent the salsa from turning brown. Discard pits before serving the salsa.

Make AheadSalsa can be refrigerated up to 24 hours before serving.

154043

Nutrition Information

Makes 48 servings, 2 Tbsp. salsa each
  • Generally Nutritious
  • Low Fat

Nutrition per serving:

  • Calories 20 
  • Total fat 1.5 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Cholesterol 10 mg
  • Sodium 95 mg
  • Carbohydrate 2 g
  • Dietary fiber 1 g
  • Sugars 0 g
  • Protein 1 g
  • Vitamin A 0 %DV
  • Vitamin C 2 %DV
  • Calcium 0 %DV
  • Iron 0 %DV