PICO DE GALLO SHRIMP & AVOCADO SALAD

PICO DE GALLO SHRIMP & AVOCADO SALAD

Nutrition Facts

Serving Size
1 SERVING (4 OZ SHRIMP, 1 SALAD, 1/4 CUP DRESSING)
Amount Per Serving
Calories 419
% Daily Value
Total Fat 28.9g
44%
Saturated Fat 4.2g
21%
Cholesterol 153mg
51%
Sodium 1562mg
65%
Total Carbohydrate 25.2g
8%
Dietary Fiber 6.8g
27%
Protein 18.8g
38%
Vitamin A 34%
Vitamin C 36%
Calcium 11%
Iron 5%
Total Time

20 min.

Serving & Size

1 SERVING (4 OZ SHRIMP, 1 SALAD, 1/4 CUP DRESSING)

Add To Pantry

Looking for a new salad recipe to mix up your menu?  Try our Pico de Gallo Shrimp and Avocado Salad made with Pace® Mild Chunky Salsa.  Extra large shrimp, cherry tomato, corn, avocados, and ranch dressing finish off the salad for the perfect blend of flavors.

Recipe Yields:

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Ingredients Weight Measure
Pace® Chunky Salsa- Mild
64 oz.
cups
shrimp 6 lb.
vegetable oil 0 1/4  cups
ranch dressing 34 oz. qt.
mixed salad greens 36 oz. 2 1/4  gallons
avocado 42 oz. ea.
cherry tomatoes 30 oz. 1 1/2  qt.
frozen whole kernel corn 36 oz. 1 1/2  qt.
Instructions
1. In large container or resealable bag, mix shrimp with 1 qt. Pico de Gallo, toss well and cover; refrigerate 1-2 hours before cooking, mixing occasionally, during marinating time.

2. Remove shrimp from marinade and discard marinade.

3. Heat oil in large rondo or deep-sided skillet over medium-high heat; add shrimp and sauté 2-3 minutes until just barely cooked through. Remove from heat, drain and discard oil.

4. Toss shrimp with 2 cups reserved Pico de Gallo and coat well. Reserve.
5. For Pico Ranch Dressing: In bowl combine 2 cups remaining Pico de Gallo with ranch dressing; mix well. Cover and refrigerate until ready to use.
6. To Serve: For each serving, place 1 1/2 cups salad into bottom of a chilled salad plate. Top with 4 oz. shrimp. Place 1/4 cup (several slices) avocado around salad. Sprinkle top with 1/4 cup tomato halves and 1/4 cup corn kernels. Serve each salad drizzled with 1/4 cup Pico Ranch dressing.
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