Pico de Gallo with shrimp is a refreshing and zesty dip that combines juicy tomatoes, crisp onions, and succulent shrimp, all tossed in fresh lime juice and cilantro. Perfect as a topping, dip, or standalone salad.
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.
Fun Pico de Gallo Fact
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, which consists of all fresh ingredients. The key to a full-flavored recipe is to use fresh cilantro, not dried. Here’s a tip: I find cutting cilantro with kitchen scissors easier than chopping with a knife.
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Fresh Shrimp Pico de Gallo Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 pound shrimp, raw, peeled, deveined and tails cut off
- 2 tablespoons avocado oil
- 1 teaspoon Tony Chachere's Creole Seasoning
- 1/2 cup onion, yellow or white sweet onion, finely diced
- 5 cups Roma tomatoes, diced small
- 2 tablespoons jalapenos, finely diced, more or less depending on how much heat you desire
- 2 tablespoons lime juice, fresh squeezed, not the bottled kind
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, to taste
- 1/3 cup cilantro, fresh, chopped small (optional)
Instructions
- Heat avocado oil over medium heat, then toss in raw peeled shrimp.1 pound shrimp, 2 tablespoons avocado oil
- Sprinkle with Tony Chachere's Creole Seasoning. Cook for 3 minutes or until the shrimp are cooked. Time may vary according to the size of your shrimp.1 teaspoon Tony Chachere's Creole Seasoning
- Place cooked shrimp on a cutting board. Chop shrimp then place the pieces in a mixing bowl
- Add onions, tomatoes, jalapenos, lime juice, cumin and cilantro. Salt to taste1/2 cup onion, 5 cups Roma tomatoes, 2 tablespoons jalapenos, 2 tablespoons lime juice, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/3 cup cilantro
- Toss until well mixed, chill in refrigerator until ready to serve.