Description
A bright and refreshing shrimp pico de gallo packed with citrusy flavor, crisp vegetables, and tender shrimp. Perfect as a light appetizer, dip, or topping for tacos and tostadas.
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
Instructions
- Chop the cooked shrimp into small bite-size pieces.
- Dice the tomatoes, cucumber, red onion, jalapeños, and avocado.
- Add the shrimp, tomatoes, cucumber, red onion, jalapeños, and cilantro to a large bowl.
- Pour in the lime juice and lemon juice.
- Season with salt and black pepper.
- Gently toss until everything is evenly mixed.
- Fold in the avocado last to keep it chunky.
- Chill for 15 to 20 minutes before serving.
Notes
Add diced mango or pineapple for a sweeter tropical flavor.
Swap jalapeños for serrano peppers for extra heat.
Add avocado just before serving for best texture.
Store in an airtight container in the refrigerator for up to 1 day.
Pat shrimp dry before using to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg
