Chilled Mexican Style Shrimp Salad

Chilled Mexican Style Shrimp Salad

PREP TIME: 15 min
Serves 4

340 g pkg. thawed Rock Harbour White Pacific shrimp (cooked, tail-on, P & D)

pint colored cherry tomatoes, halved

1 avocado, peeled and diced

½ small red onion, diced

1 cob fresh corn, niblets removed with a knife

¼ cup chopped cilantro

2 Tbsp. extra virgin olive oil

1 lime, juiced

1 tsp. chili-lime seasoning (or taco seasoning)

Tortilla chips for serving


Remove the tail shells from the White Pacific shrimp and chop the shrimp into bite sized pieces.


In a large bowl, toss together the chopped shrimp, cherry tomatoes, diced avocado, red onion, fresh corn niblets and cilantro.


Drizzle with olive oil, lime juice and chili-lime seasoning. Season to taste with salt and pepper if desired and toss gently to combine.  

Serve with tortilla chips and extra limes for squeezing.  

White Pacific Shrimp