Shrimp & Avocado Salad Recipe
This Shrimp & Avocado Salad recipe is served cold. It will only last about 1 day in the refrigerator because of the avocado. If you need to make this in advance just add the avocado in the day you plan to serve it.
Servings: 1 or 2
Ingredients
- 1 Cup of Cooked and Peeled Shrimp small size
- Fresh squeezed Lemon Juice
- 1 Avocado diced
- 1/2 cup of Cocktail Sauce
- 1 Diced Jalapeno without the seeds if you like it mild or with the seeds if you prefer the heat
- 1/4 cup diced Tomatoes
- 1/8 cup diced Red Onions
- 1/8 cup diced Green Onions Scallions
- 1/8 cup Chopped Cilantro
- Corn Chips
Instructions
- First, I start by dicing all of my vegetable ingredients.
- There is a trick to dicing the Avocado. Slice it in half and remove the seed. Use a knife and diced it while it's still in the peel. Then use a spoon to scoop it out. (see ingredients photo)
- Use small shrimp that has already been cooked and peeled. (they sell shrimp this way too)
- Combine all the ingredients in a bowl and stir.
- Note: I like to make my own cocktail sauce by using ketchup, horseradish sauce and a squeeze of lemon. Use the horseradish sauce to taste. Some like it spicier than others.
- Serve cold with Corn or Pita Chips and enjoy!