Sunday Dinner

Sunday Dinner

Avocado-Dressed Shrimp a la Mexicana

Pork Carnitas

Mexican Red Rice

Refried Pinto Beans

Piña Colada Cake

How many of you actually celebrate the independence of Mexico from French forces on May 5th? Yeah, I don't either.  But I find it a very good reason to celebrate the Mexican-American culture through food and festivities (emphasis on the food).  Since Cinco de Mayo is only days away (how is it almost May already?!?), this Sunday dinner menu was easily inspired.

Like many recent recipes that I have shared, I have lost count how many times I have had this on a Sunday dinner menu.  So, it is time that the Avocado-Dressed Shrimp a la Mexican makes a solo debut.

If you like pico de gallo, guacamole, and sweet shrimp, you are gonna love this! The original recipe used this mixture as a topping for tostadas, but I adapted it so it is a more scoopable appetizer/dish/salsa to begin our meals or have as a light snack.  I added a bit of garlic for more flavor and also added an extra diced avocado for a nice balance of textures and because I love avocados.  The recipe can be made a few hours in advance (bonus when you are a food blogger taking pictures on a Sunday before a big meal).  Just make sure you press a sheet of plastic wrap directly on the surface of the mixture to avoid oxidation of the avocados. Bring to room temperature before serving, then grab some tortilla chips and dig in. 

Printable Recipe

Avocado-Dressed Shrimp a la Mexicana

serves 8-10

1 pound (16-ounces) medium shrimp, peeled, deveined, cooked, and roughly chopped


  • 1 small white onion, finely chopped
  • 4 plum tomatoes, seeded and cut into 1/4-inch pieces
  • 1 medium clove garlic finely grated on a microplane
  • 2 medium avocados, divided
  • 1/4-1/3 cup freshly squeezed lime juice
Read the whole recipe on The Galley Gourmet