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Pickled Shrimp and Avocado Salad

This is a great way to mix up your shrimp! You can prepare this ahead of time and serve it up as needed, making your dinner side salad a breeze!

Pickled Shrimp and Avocado Salad

INGREDIENTS:
- 1 Lb Raw Shrimp (Size 16-20)
- 1 Red Onion, Julienned 
- 1 Cup Baby Cucumbers, thinly sliced
- 1 Cup White distilled vinegar
- 1/2 Cup Water
- 1/2 Cup IT SAUCE, ROCOTO
- Salt and Pepper to Taste
- 1/4 Cup Honey
- 1/2 Cup Cherry Tomatoes, halved
- 1 Avocado, thinly sliced or diced
- 1/2 Cup Cilantro, chopped

STEPS:
1. In a large bowl, combine Shrimp, Onion and Cucumber.
2. In a sauce pot, combine Vinegar, Water, ROCOTO, Honey and Salt to taste, bring to a boil, until everything is dissolved. Remove from heat.
3. Pour your Vinegar mixture over your bowl with the shrimp/onion/cucumber.
4. Once the liquid is cooled, strain to remove the pickling liquid.
5. Toss in remaining ingredients (Cherry Tomatoes, Avocado, and Cilantro).
6. Mix, Plate, Serve.

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