Shrimpo de Gallo recipe

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Ingredients

1 pound large shrimp, roughly chopped
kosher salt to taste
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon chili powder
1 ½ pounds tomatoes, seeded and diced
1 avocado, diced
2 jalapeno peppers, seeded and minced
½ cup finely chopped white onion
½ cup finely chopped cilantro
2 tablespoons fresh lime juice

Nutrition Info

162.7 calories
carbohydrate: 9.6 g
cholesterol: 115 mg
fat: 8.1 g
fiber: 4.1 g
protein: 14.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 210.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp, garlic, and chili powder. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Remove from the skillet and let cool.

  2. Combine tomatoes, avocado, jalapenos, onion, cilantro, and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.

Recipe Yield

6 servings

Recipe Note

All the tastiness of pico with the addition of spicy shrimp. This is great as an appetizer or even a light lunch. Serve with tortilla chips.

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