Shrimpo de Gallo

Sophia Rivera
Liven up the healthy menu with this shrimp with pico de gallo! Featuring a delectable combination of pepper, paprika, shrimp, olive oil, Jalapeño chiles, and corn kernels, this mouthwatering dish is the seafood meal you were yearning for. There’s no question that this shrimpo de gallo is the best recipe ever!
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Ingredients
10
Portions
  • 1/2 kilos large shrimp, cleaned, deveined, and head-off
  • 1/4 cups lime juice
  • 2 tablespoons paprika
  • 12 tablespoons garlic, finely chopped
  • 1/4 teaspoons pepper
  • 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup red onion, finely chopped, for the pico de gallo
  • 1 cup tomato, cut into small-sized cubes, for the pico de gallo
  • 1 cup white corn kernels, cooked, for the pico de gallo
  • 1/2 cups cuaresmeño chile, finely chopped, for the pico de gallo
  • 1/2 cups fresh cilantro, finely chopped, for the pico de gallo
  • 1 tablespoon lime juice, for the pico de gallo
  • 2 tablespoons olive oil, for the pico de gallo
  • 1 tablespoon oregano, for the pico de gallo
  • 1 pinch salt, for the pico de gallo
  • 1 pinch pepper, for the pico de gallo
  • avocado, sliced, for garnish
  • fresh cilantro, for garnish
Preparation
20 mins
10 mins
Easy
  • In a bowl, combine lime juice, paprika, garlic, and pepper. Marinate shrimp and refrigerate for 10 minutes.
  • In a skillet, heat olive oil and butter over medium heat and cook shrimp without the marinade for 5 minutes or until they turn color. Season with salt. Remove from heat.
  • For the pico de gallo: In a bowl, combine onion, tomato, corn kernels, Jalapeño chiles, cilantro, lime, and olive oil. Season with oregano, salt, and pepper.
  • Serve shrimpo de gallo either cold or hot with corn tostadas garnished with avocado and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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