Name: Zesty Shrimp Pico de Gallo
Prep time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound cooked shrimp, peeled, deveined, and chopped; 4 Roma tomatoes, diced; 1 cucumber, seeded and diced; 1/2 medium red onion, finely diced; 1 to 2 jalapeños, finely chopped; 1/2 cup fresh cilantro, chopped; 1 avocado, diced; 1/3 cup fresh lime juice; 1 tablespoon lemon juice; 1 teaspoon salt; 1/2 teaspoon black pepper

Zesty Shrimp Pico de Gallo is a bright, fresh, and citrusy shrimp salsa that I love serving as a light appetizer, party dip, or topping for tacos and tostadas. I get juicy tomatoes, crisp cucumber, creamy avocado, and tender shrimp in every bite.

Why You’ll Love This Recipe

I love this recipe because it is fresh, colorful, and easy to make with no cooking required. I can prepare it quickly, chill it briefly, and serve it with tortilla chips, tacos, tostadas, or lettuce cups.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound cooked shrimp, peeled, deveined, and chopped

4 Roma tomatoes, diced

1 cucumber, seeded and diced

1/2 medium red onion, finely diced

1 to 2 jalapeños, finely chopped

1/2 cup fresh cilantro, chopped

1 avocado, diced

1/3 cup fresh lime juice

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

Directions

I chop the shrimp into small bite-size pieces.

I dice the tomatoes, cucumber, red onion, jalapeños, and avocado.

Then I add the shrimp, tomatoes, cucumber, red onion, jalapeños, and cilantro to a large bowl.

I pour in the lime juice and lemon juice.

I season everything with salt and black pepper.

Next I gently toss until everything is evenly mixed.

I fold in the avocado last so it stays chunky.

I chill the pico de gallo for 15 to 20 minutes before serving.

Servings and Timing

This recipe makes 4 servings.

Prep time: 15 minutes

Cooking time: 0 minutes

Chilling time: 15 minutes

Total time: 30 minutes

Calories: about 180 kcal per serving

Variations

I like adding diced mango or pineapple for a sweeter tropical flavor. And sometimes I swap jalapeños for serrano peppers when I want extra heat. I can also leave out the avocado until serving if I want the salsa to stay firmer longer.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day. And I do not reheat this recipe because it is meant to be served cold. I like adding the avocado right before serving for the freshest texture.

Related Recipes:

Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

FAQs

Can I use frozen shrimp?

Yes, I can use thawed cooked frozen shrimp. I pat it dry before chopping so the pico de gallo does not get watery.

Can I make this ahead of time?

Yes, I can prepare most of it a few hours ahead, but I add the avocado right before serving.

Is this recipe spicy?

It has mild to medium heat depending on how many jalapeños I use. I remove the seeds for a milder flavor.

What can I serve with shrimp pico de gallo?

I serve it with tortilla chips, tacos, tostadas, grilled fish, rice bowls, or lettuce cups.

How do I keep the avocado from browning?

I fold it in last and make sure it gets lightly coated with lime juice.

Conclusion

Zesty Shrimp Pico de Gallo is fresh, quick, and full of bright citrus flavor. I love making it when I want something light, colorful, and easy to serve for snacks, appetizers, or simple meals.

📖 Recipe: