Shrimp Pico De Gallo is full of zesty lime flavor, sweet onion, cilantro and yummy spicy shrimp that packs a punch to all your Mexican dishes.
Today my daughter whipped up a batch of her Shrimp Pico De Gallo. We were both hungry for shrimp and I had some tomatoes ripening in the window seal so she suggested a little Mexican for lunch! Yes, I love having someone cook for me, especially someone who is as good at it as she is. She is a product of Food Network, choosing to watch it over Barney when she was only two.
Ok, so here is a funny thing about pico de gallo, the translation from English to Spanish literally means rooster’s beak! So for the sake of not grossing out my guest when I serve it, I’ll call it by its Spanish name.
My favorite part about pico de gallo’s flavor is the base recipe consist of all fresh raw ingredients. The key to a full flavored recipe is to use fresh cilantro not dried. Here’s a tip, I find it easier to cut it with kitchen scissors instead of chopping with a knife. Also, I like to freeze any left over cilantro I have. I just wash it, pull off all the big stems then stuff it in a sandwich size ziplock bag. When I need to use it in a recipe I just take scissors and cut off from the frozen leaves what I need. It’s not as good as fresh but much better than dried.
- 1 pound raw shrimp, peeled and tails cut off
- 2 tablespoons canola oil
- 1 teaspoon Tony Cacciatore seasoning
- ½ cup sweet onion, diced finely
- 5 Roma tomatoes, diced
- 2 to 3 tablespoons, diced, fresh packed jar jalapeno peppers
- 2 whole limes, juiced
- Salt to taste
- 2 cups cilantro, chopped small
- Heat canola oil over medium heat, toss in raw peeled shrimp.
- Sprinkle with Tony Cacciatore seasoning. Cook for 3 minutes or until done.
- Chop shrimp then place in a mixing bowl
- Add onions, tomatoes, jalapenos, lime juice and cilantro. Salt to taste
- Toss until well mixed, chill in refrigerator until ready to serve.