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Shrimp Avocado Salad.jpg


3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein


  • 1 pound peeled and deveined cooked shrimp, coarsely chopped

  • 2 plum tomatoes, seeded and chopped

  • 2 green onions, chopped

  • 1/4 cup finely chopped red onion

  • 1 jalapeno pepper, seeded and minced

  • 1 serrano pepper, seeded and minced

  • 2 tablespoons minced fresh cilantro

  • 2 tablespoons lime juice

  • 2 tablespoons seasoned rice vinegar

  • 2 tablespoons olive oil

  • 1 teaspoon adobo seasoning

  • 3 medium ripe avocados, peeled and cubed

  • Bibb lettuce leaves

  • Lime wedges


  1. Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.

  2. To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Original Recipe: Taste of Home 

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