Avocado-Shrimp Salsa

19  Ratings
  • 15 min prep
  • 3 hr 15 min total
  • Makes 48 servings, 2 Tbsp. salsa and 5 crackers each.


Avocado-Shrimp Salsa Recipe

Ingredients

  • 1/2 lb. cooked cleaned medium shrimp, chopped
  • 2 avocados, 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
  •  RITZ Crackers

Instructions

  • Combine  all ingredients except crackers.
  • Refrigerate  3 hours.
  • Serve  with crackers.

Recipe Tips

NotePress both avocado pits into the salsa before refrigerating. This will help prevent the salsa from turning brown. Remove and discard the pits before serving the salsa.

Make AheadThis flavorful salsa can be refrigerated up to 24 hours before serving. Before refrigerating the salsa, cover it with plastic wrap, with the plastic wrap touching the surface of the salsa. This will help prevent the salsa from turning brown.

Serving SuggestionServe with TRISCUIT Crackers or WHEAT THINS Original Snacks instead of the RITZ Crackers. Makes 48 servings, 2 Tbsp. salsa and 6 TRISCUIT Crackers or 16 WHEAT THINS each.

154043

Nutrition Information

Makes 48 servings, 2 Tbsp. salsa and 5 crackers each.
  • Well-being Choice

Carb Choices

1

Nutrition Notes

These crunchy, colorful topped crackers can help you eat right!

Nutrition per serving:

    • Calories 100 
    • Total fat 6 g
    • Saturated fat 1 g
    • Cholesterol 10 mg
    • Sodium 190 mg
    • Carbohydrate 11 g
    • Dietary fiber <1 g
    • Total sugars 2 g
    •     Includes added sugars 1 g
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 2 %DV
    • Vitamin D 0 %DV
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.