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A white bowl filled with fresh ceviche made of diced tomatoes, onions, peppers, and herbs, with a gold spoon inside. Tortilla chips and a wedge of lime are visible around the bowl.

Fresh Shrimp Pico de Gallo Recipe

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Shrimp pico de gallo is a bright, fresh seafood dip with plenty of lime, cilantro, and juicy tomatoes in every bite. What makes it special is the tender shrimp, quickly cooked in a skillet with Old Bay seafood seasoning, folded in so each scoop has a fusion of coastal meets Mexican flavor.
Course Appetizer
Cuisine Mexican
Keyword fresh, party food
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 8 cups
Calories 113
Author Gina Dickson

Ingredients

  • 2 tablespoons avocado oil
  • 1 pound shrimp raw, peeled, deveined, tails removed
  • 1 teaspoon Old Bay Seafood Seasoing
  • 1/2 cup onion sweet yellow, finely diced
  • 5 cups Roma tomatoes diced small
  • 2 tablespoons jalapeños finely diced; adjust to taste
  • 2 tablespoons lime juice freshly squeezed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt or to taste
  • 1/3 cup cilantro fresh, chopped small, optional

Instructions

Cook the Shrimp:

  • Heat avocado oil in a skillet over medium heat.
    2 tablespoons avocado oil
  • Add the shrimp and sprinkle with Creole seasoning.
    1 pound shrimp, 1 teaspoon Old Bay Seafood Seasoing
  • Cook for about 3 minutes or until shrimp are pink and cooked through. (Cooking time may vary depending on shrimp size.)
    Cooked, seasoned shrimp in a black skillet with a red handle, being stirred with a wooden spoon, set against a white background.

Chop and Mix:

  • Transfer shrimp to a cutting board and chop into small pieces.
    A chopping board with finely diced, browned food—likely bacon or another meat—and a large kitchen knife resting on the board. The background is a clean white surface.
  • Place chopped shrimp in a large mixing bowl.

Combine Ingredients:

  • Add onion, tomatoes, jalapeños, lime juice, cumin, salt, and cilantro (if using).
    1/2 cup onion, 5 cups Roma tomatoes, 2 tablespoons jalapeños, 2 tablespoons lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/3 cup cilantro
  • Stir well to combine.
    A white bowl filled with freshly chopped vegetables, including tomatoes, onions, cilantro, and peppers, being mixed with a wooden spoon. The mixture resembles a salsa or fresh salad.

Chill and Serve:

  • Refrigerate until ready to serve to let flavors meld. Best served cold.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 days. 
Make-Ahead: Cook shrimp and chop vegetables a day in advance. Combine just before serving.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 7g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 221mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1327IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 1mg
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