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Appetizer Recipes

Avocado-Shrimp Salsa


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

What You Need

  • 1/2 lb. cooked cleaned medium shrimp, chopped
  • 2 avocadoss, 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


  1. Combine ingredients.
  2. Refrigerate 3 hours.
  3. Serve with RITZ Crackers, WHEAT THINS Original Snacks and/or TRISCUIT Thin Crisps.

Salsa can be refrigerated up to 24 hours before serving.

Cooking time (duration)

15 min prep; 3 hr 15 min total

Number of servings (yield)

Makes 48 servings, 2 Tbsp. salsa each.



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Ratings & Reviews

2 reviews

Perfect for a Christmas dinner party! Thank you so much for sharing this amazing recipe with us! I love all of the amazing recipes you share. Happy Holidays!!!
Bobbi P. – 12/22/2014 –

Two of my favorite things...avocado and shrimp! Yum!!
Cerra S. – 12/26/2014 –

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