Best Pico De Gallo Shrimp Salad Recipes

PICO DE GALLO SHRIMP SALAD

Steps:

• Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared.
• For dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
• Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving.
• I serve this in bowls lined with butter lettuce.

SHRIMP PICO DE GALLO

Steps:

• Rinse and thoroughly drain the cook shrimp meat. Squeeze out excess juice with your hands.
• Using citrus juicer, squeeze the juice from limes after washing them. Use fresh lime juice.
• Combine shrimp and freshly squeezed lime juice and marinate in the fridge at least 20 minutes.
• In the mean time, dice your tomatoes, onion and cilantro.
• Combine marinated shrimp, and vegetables together. Mix well.

PICO DE GALLO FRUIT SALAD

Steps:

• Attractively arrange the vegetable and fruit slices on a serving platter. Sprinkle with salt and chile powder to taste. Serve with lime wedges to squeeze over all.

PICO DE SHRIMPO

Steps:

• Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl. Season with salt and pepper. Serve with fresh tortilla chips.

MARINATED SALMON WITH PICO DE GALLO

Steps:

• Combine first six ingredients in a zip lock bag or bowl.
• Add salmon and seal or cover.
• Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
• Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
• Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).

PICO DE GALLO

Steps:

• Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

SHRIMPO DE GALLO

Steps:

• Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp, garlic, and chili powder. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Remove from the skillet and let cool.
• Combine tomatoes, avocado, jalapenos, onion, cilantro, and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.