Shrimp Pico De Gallo
This shrimp pico de gallo is a Mexican shrimp salsa. I kid you not – we literally make this salsa every other week (sometimes more often). We love it and my hubby and I scarf down the whole bowl together. We posted this 2 years ago with some lack-luster photos, but this is the new (and improved) version of the salsa that we can’t seem to get enough of.
This post may contain affiliate links. Read my disclosure policy.
Ingredients for Shrimp Pico:
1 lb pre-cooked shrimp meat (here’s a great recipe for boiling shrimp!)
3-4 medium tomatoes, diced
1 medium onion, diced
1/3 cup chopped fresh cilantro (1/2 of a bunch)
1 cup freshly squeezed lime juice (about 5-6 limes)
1 bag tortilla chips
How to Make Shrimp Pico De Gallo:
1. Rinse and thoroughly drain the cook shrimp meat. Squeeze out excess juice with your hands.
2. Using this awesome citrus juicer, squeeze the juice from limes after washing them. Use fresh lime juice; concentrate just doesn’t cut it.
3. Combine shrimp and freshly squeezed lime juice and marinate in the fridge at least 20 minutes.
4. In the mean time, dice your tomatoes, onion and cilantro. I like more tomatoes to bulk it up; so it lasts longer. It’s just so good!
5. Combine marinated shrimp, and vegetables together. Mix well.
Enjoy with tortilla chips and if you want to add a spicy kick, drizzle Topatio Hot Sauce on each bite of shrimp pico de gallo.
Shrimp Pico De Gallo
- 1 lb pre-cooked shrimp meat
- 3-4 medium tomatoes, diced
- 1 medium onion, diced
- 1/3 cup chopped fresh cilantro, 1/2 of a bunch
- 1 cup freshly squeezed lime juice, about 5-6 limes
- 1 bag tortilla chips
- Hot Sauce
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.
Enjoy with tortilla chips and drizzle Topatio Hot Sauce on each bite of ceviche.
Read comments/reviewsAdd comment/review
How far in advance can you make this recipe? I’m having a taco bar party and would like to add this to the buffet table! Wondering how long it keeps refrigerated?
Hi Gina, we prefer it fresh! The same day would be the best!
I added green pepper and celery and red onion chopped fine to the recipe then after marinating process heated up some rice and put this on top of the rice and it was fantastic
Mmm wow that sounds so tasty!! 🙂
Do you need to drain the shrimp before adding the tomatoes, etc? Or do you put the everything mixed with the lime juice?
No, keep them in the lime juice. 🙂
Add avocado, and ketchup. Its sooo good
Someone else said avocado too, but ketchup is new. i’ll have to try it. Do you add those together? Any other changes?
No more changes just couple of tbs ketchup and 2 avocados. Its really good even my 4 year old loves it.
We’ll have to try it your way! I bet it’s good with the tomato base since we put hot sauce on it all the time and the avocado would probably make it a little creamier too. Mmm…
I’m planning to use Tabasco next time :o)) The good things it’s so good next day too, I used leftovers for my launch and it was fresh and tasty, I think lime juice makes a trick :o)))
Tabasco sauce makes the difference, we never have any leftover between the two of us :).
I’m not brave enough to use raw seafood or fish :o)) Tried this recipe last weekend for the superball party, it was very very tasty. Definitely will cook it again, super easy, fast and fresh :o)) Thank you Natasha!
Oh do glad you liked it. Did you try with hot sauce like tapatio or Tabasco? Mmmm!
I’m with you on the rawness! I made some but it weirded me out. I don’t mind if restaurant’s use raw though. Go figure…ceviche is one of my favorites.
Yep; I’m not brave enough to use raw seafood :-O, but I never worry about that with this ceviche. 🙂
My older brother braves this recipe and actually lets the shrimp “cook” in the acidity of the lime juice. It’s so fresh; a perfect summer treat. But I think what you’ve done here is more on my level. Thanks for sharing!
How long does he marinate it for? I’m glad we speak the same language 🙂
I believe he marinates it for a couple of hours. I am surprised that cooked vs. raw shrimp “cooking” time is relatively similar.
That is interesting! You could do it for less with my recipe (I’ve done as little as 30 min) but longer is better.
Just finished enjoying your salsa. Yummy its soooo good. I had to make some changes because i cant eat anything sour or spicy. So i put only a few drops of lime. Shrimps i sauteed for a few min in butter and sprinkled with parsley flakes.
That’s like the best salsa I ever had. Kids were picking shrimps out. They enjoyed it too. Next time i need to make 2 batches.
Thank you Natasha for wonderful recipe✿✿✿
Lea I’m so excited that everyone loved it!! That’s awesome 🙂
I found a similar recipe but you also add 3 different colored bell pepper and you use raw shrimp instead of shrimp meat. And minus the cilantro. but it taste just as good. how ever, the raw shrimp you cut up and soak in lime juice over night (5 – 7 limes) you need to squeeze so its covered. cover and refrigerate. the next day, drain and just mix with all the other ingredients and squeeze two limes over it with a bit of S & P and enjoy! 🙂
I guess mine is the speedy version. The bell peppers sound good; we’ll have to try that some day. Thank you!
Dude I am so coming over!
Anytime Tanya, anytime. You’d love this stuff!
Yummy!!! Shrimps and cilantro sounds so delicious. Now I have to make it, my family would love that.
It is quite good! Let me know how your family likes it 🙂