Best Pico De Gallo With Shrimp Recipes

Pico De Gallo with Shrimp Recipe - (4.5/5) image

Provided by lacyb123

Number Of Ingredients 9

1 pound Cooked Shrimp (tails Removed), Chopped
½ whole Red Onion, Diced Finely
½ cups Green Or Black Olives, Chopped
2 whole Tomatoes, Diced
2 whole Fresh Jalapeno Peppers, Minced
2 whole Avocados, Chopped
2 whole Limes, Juiced
Kosher Salt To Taste
2 cups Cilantro, Chopped

Steps:

Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you'll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed. Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving. Serve with tortilla chips!

Pico de gallo shrimp salad image

Provided by Hey Jude

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb peeled cooked medium shrimp
1 cup chopped tomato
1/4 cup chopped red onion
2 teaspoons minced jalapeno chile
1 tablespoon minced fresh cilantro
butter lettuce (optional)
6 ounces nonfat sour cream
1/3 cup low-fat cream cheese, softened
1 1/2 tablespoons fresh lime juice (from about 2 small limes)
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Steps:

Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared.
For dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving.
I serve this in bowls lined with butter lettuce.

Nutrition Facts : Calories 162.5, Fat 6.1, SaturatedFat 3.4, Cholesterol 104.6, Sodium 483.6, Carbohydrate 10.9, Fiber 0.8, Sugar 4.8, Protein 16

Ginger Shrimp with Papaya Pico de Gallo image

Provided by Hans Rueffert

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated fresh ginger root
Kosher salt
3/4 cup diced papaya
3/4 cup diced tomatoes
1/2 cup diced yellow onion
2 serrano peppers, seeded and diced
2 tablespoons chopped fresh cilantro leaves
2 limes, juiced

Steps:

For the shrimp: toss the shrimp with the olive oil, ginger, and a pinch of salt. Let stand for 10 to 15 minutes or longer in the refrigerator.
For the Pico de Gallo: toss together the papaya, tomatoes, onions, serrano peppers (the more peppers, the more the heat, so act accordingly), cilantro, lime juice, and a pinch of salt. Set aside.
To serve: Heat the grill and grill the shrimp until cooked through, about 2 minutes per side. Simply plate the grilled shrimp with a nice heaping teaspoon of the Pico de Gallo. The tomatoes and the papaya go smashingly well with the heat of the chili and the twang of the ginger. Once again...good stuff.