Shrimp in Pico de Gallo

/ Appetizers, Seafood / By

Shrimp in Pico de Gallo

Traditionally, pico de gallo is a fresh Mexican salsa made from chopped tomatoes, onions, cilantro, chili peppers, lime juice, and salt. It does not originally include shrimp — it’s typically a vegetarian condiment served as a topping or side.

However, the addition of shrimp to pico de gallo is a modern variation, often influenced by coastal Mexican cuisine. This variation likely evolved from dishes like ceviche, where raw seafood (often shrimp) is “cooked” in citrus juice and mixed with similar fresh ingredients. In some regions of Mexico, particularly along the Pacific and Gulf coasts, shrimp is mixed into pico de gallo to create a shrimp cocktail-style dish or a refreshing seafood salad.

So, in short:

  • Traditional pico de gallo: No shrimp.
  • Shrimp in pico de gallo: A coastal or fusion twist inspired by ceviche and seafood salads, gaining popularity in restaurants and home cooking, especially in warm, beachside regions.

Ingredients:

For the Pico de Gallo:

  • 4 medium tomatoes, diced
  • 1 small white onion, finely chopped
  • 1–2 jalapeños, finely chopped (remove seeds for less heat)
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes
  • Sea salt to taste

For the Shrimp:

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder (optional)
  • Sea salt and pepper to taste
  • Juice of 1 lime

Instructions:

  1. Make the Pico de Gallo:
    • In a bowl, mix tomatoes, onion, jalapeños, and cilantro.
    • Add lime juice and sea salt.
    • Stir well and let it sit while you cook the shrimp (the longer it sits, the more flavor it develops).
  2. Cook the Shrimp:
    • Heat olive oil in a skillet over medium-high heat.
    • Add garlic and sauté for 30 seconds.
    • Add shrimp, cumin, chili powder, sea salt, and pepper.
    • Cook for 2–3 minutes per side, or until shrimp are pink and opaque.
    • Squeeze lime juice over the shrimp and toss to coat.
  3. Combine:
    • Let shrimp cool slightly, then mix into the Pico de Gallo.
    • Serve immediately or chill for 15–20 minutes for a more ceviche-style flavor.

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and seafood pages.

Shrimp in Pico de Gallo