SHRIMPO DE GALLO
Bright, colourful and bursting with fresh flavours, these Pico de Gallo Shrimp Cocktails are perfect for summer parties, BARBECUE PARTIES or any time you need a crowd-pleasing appetizer.
You’ll love this light, fresh dip! Serve it with tortilla chips (Tostitos brand, hint of lime flavor would be lovely) or use it as a relish on grilled shrimp. It’s reminiscent of pico de gallo, but has shrimp, cucumber , avocado…lots of delicious things going on.
Shrimp cocktails have always been one of my favourite appetizer, and once a week family dinner just isn’t complete without a great fresh shrimp dish – any kind, yes we love our seafood. While pico de Gallo in all its glory is delicious, I decided to add some more to this one.
Yes, avocados again. I can’t stop, I’m sorry.
Meet my new favourite shrimp dish (well, for this week anyway): Pico de Gallo Shrimp Cocktails. The key here is letting all of the ingredients sit together in a big bowl for at least 15 minutes so they can soak up the lime juice and soften a wee bit. You can even make this recipe ahead of time if you like – leaving in the fridge for a couple of hours will make the flavours that much stronger. Being patient isn’t easy when you’ve got a great big bowl of shrimp cocktail in front of you, but I promise that it’s worth the wait. Ofcourse I would recommend to add the avocado right before serving if you do choose to make it ahead of time.
INGREDIENTS:
1 tbsp. extra-virgin olive oil
1 clove garlic, minced
1/4 tsp. chili powder
500 gms large shrimp, tails removed
Kosher salt
1-2cup tomatoes, seeded and finely diced
1/2 cup finely chopped white onion
1/2 cup finely chopped cilantro
2 jalapeño peppers, seeds removed and finely diced
1 avocado, finely diced
2 tbsp. fresh lime juice
1 cucumber diced
Tortilla chips, for serving
DIRECTIONS:
In a large skillet, heat oil over medium-high. Season shrimp with salt and add to skillet along with garlic and chili powder. Season with salt. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Using a slotted spoon, transfer shrimp to a cutting board to cool.
Roughly chop shrimp into small pieces and scrape into a medium bowl. Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and season with salt.
Mix until combined and serve with tortilla chips.
