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Pico de Gallo Shrimp Salad


  • 1/2 pound cooked medium shrimp, peeled
  • 1 cup tomato (about 1 medium), chopped
  • 1/4 cup red onion, chopped
  • 2 teaspoons minced jalapeno chile
  • 2 tablespoons minced fresh cilantro
  • 6 tablespoons fat-free sour cream
  • 1/3 cup reduced-fat cream cheese
  • 1 1/2 tablespoons fresh lime juice (about 2 small limes)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground white pepper


  1. For the salad: Combine all of the salad ingredients in a large bowl and refrigerate while the dressing is prepared.
  2. For the dressing: Combine all of the dressing ingredients in a small bowl and stir vigorously until smooth.
  3. Gently stir the dressing into the shrimp mixture.
  4. Refrigerate for 30 minutes before serving.

Variation for serving: Place lettuce cups on each plate. Scoop salad into cups. Garnish with sliced red and yellow tomatoes and avocado.

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