Shrimp-Crab-Avocado-Salad served on a ceramic plate featured

Dorothy's Shrimp Crab and Avocado Salad

I've written this recipe for 4 salads, but you could easily divide it into smaller portions for 8 to 10 appetizer portions.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 215kcal
Author Marissa Stevens


  • 1-1/2 cups spicy tomato juice such as V8 or R.W. Knudsen Very Veggie Spicy
  • 1/4 cup ketchup
  • 4 tablespoons fresh lime juice about 2 limes
  • generous pinch of salt
  • hot pepper sauce to taste, such as Tabasco or Cholula
  • 2 medium shallots finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 avocado diced
  • 1/2 pound fresh crab meat
  • 1/2 pound cooked shrimp preferably with tail in tact (just because they're pretty :) )


  • In a medium bowl whisk together tomato juice, ketchup, lime juice and salt. Season to taste with hot pepper sauce to taste. Stir in shallots and cilantro.
  • Gently fold avocado, crab and shrimp into tomato juice mixture.
  • Divide between 4 plates and serve.


Calories: 215kcal | Carbohydrates: 11g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 166mg | Sodium: 1059mg | Potassium: 563mg | Fiber: 3g | Sugar: 5g | Vitamin A: 370IU | Vitamin C: 18.7mg | Calcium: 122mg | Iron: 2.2mg