Zesty Shrimp Pico de Gallo
A vibrant, flavorful dish combining tender cooked shrimp with fresh tomatoes, jalapeños, and herbs. Ideal as a chip dip, taco topping, or salad garnish. Ready in 15 minutes with a tangy lime-olive oil finish.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1-2 jalapeños, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the shrimp: If your shrimp isn't pre-chopped, chop the cooked shrimp into bite-sized pieces and place them in a large mixing bowl.
- Add the fresh ingredients: Add the diced tomatoes, finely chopped red onion, fresh cilantro, and minced jalapeños to the bowl with shrimp.
- Dress the pico: Drizzle the lime juice and olive oil evenly over the shrimp and vegetable mixture.
- Season: Sprinkle in the salt and black pepper to taste.
- Toss gently: Using a large spoon or spatula, gently toss all ingredients together until they are evenly combined without mashing the shrimp or crushing the tomatoes.
- Chill: Cover the bowl and chill the mixture in the refrigerator for 10 to 15 minutes. This resting time allows the flavors to meld beautifully.
- Serve fresh: Serve your Zesty Shrimp Pico de Gallo fresh with crispy tortilla chips, or use it as a zesty topping for tacos, salads, or grilled vegetables.
Notes
Use freshly cooked shrimp for the best texture and flavor.
Adjust jalapeño quantity to control spiciness.
For best results, serve chilled but not cold to preserve freshness.
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Adjust jalapeño quantity to control spiciness.
For best results, serve chilled but not cold to preserve freshness.
Store leftovers in an airtight container in the refrigerator for up to 24 hours.