Pico de Gallo with Avocado and Shrimp

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

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.

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