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Shrimp and Avocado Salad

This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. —Carly Terrell, Granbury, Texas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 2 medium ripe avocados, peeled and cut into 1/2-inch pieces
  • 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
  • 1 cup pico de gallo
  • 1/2 cup Clamato juice, chilled
  • 2 tablespoons lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • Dash pepper
  • Lime wedges, optional


  • Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

Test Kitchen tips
  • This salad can be made ahead. Combine everything except the avocado; cover and refrigerate for up to four hours. Add avocado just before serving.
  • Serve with toasted pita wedges for a heartier meal.
  • Health Tip: Following a low-carb diet? At just 8g carbs per serving, this dinner’s for you. Serve with whole grain crackers or French bread if you crave the extra carbs.
    Nutrition Facts
    1 cup: 209 calories, 9g fat (1g saturated fat), 172mg cholesterol, 329mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

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