Need a dressy appetizer for a summer potluck? Here’s a ridiculously fast and delicious dish to throw together: shrimp and avocado salsa. There’s no cooking involved, so it’s perfect for the heat of a summer kitchen . . . but save it for the indoor parties, since it’s got to stay cold.

I originally threw this together only because some out of town friends surprised us at dinnertime. I had a handful of bay shrimp I’d forgotten to add to our Cobb salads the night before, and since I always want to to use seafood within a day or two of purchase, I took advantage of a “use it or lose it” moment. The richness and sweetness of the shrimp and avocado complement each other nicely, and the extra citrus and pepper add the necessary zing.

I threw this all together and just served it with a bowl of tortilla chips. Leftovers the next night were perfect in a choppy green salad. This would also be great tossed into an omelet.


Here are the proportions I used:

Shrimp and avocado salsa

Life in a Skillet
A quick and super-easy appetizer.


  • 2 cups pico de gallo I buy it fresh and cold in the produce section
  • 1/4 lb bay shrimp I buy these already cleaned and cooked at the fish counter
  • 1 large avocado cut into small cubes
  • juice of 2 limes or other citrus as you see fit
  • freshly ground pepper


  • All you need to do is rinse the shrimp and toss them on a glass serving bowl with the pico de gallo. Add avocado, lime juice, and 2-3 turns freshly ground black pepper. Toss gently and serve.


Serve as an appetizer with blue corn tortilla chips and margaritas on Saturday night and add the leftovers to your Sunday morning scrambled eggs.