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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.

Shrimp Pico De gallo in bowl served with tortilla chips

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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 squeezedย 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 ย 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

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Servings: 4 to 6

Ingredients

  • 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

Instructions

  1. Rinse and thoroughly drain the cook shrimp meat. Squeeze out excess juice with your hands.
  2. Using citrus juicer, squeeze the juice from limes after washing them. Use fresh lime juice.
  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.
  5. Combine marinated shrimp, and vegetables together. Mix well.

Enjoy with tortilla chips and drizzle Topatio Hot Sauce on each bite of ceviche.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Dr
    August 11, 2016

    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 Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Mmm wow that sounds so tasty!! ๐Ÿ™‚ Reply

  • Vanessa
    January 5, 2014

    Do you need to drain the shrimp before adding the tomatoes, etc? Or do you put the everything mixed with the lime juice? Reply

    • Natasha
      natashaskitchen
      January 5, 2014

      No, keep them in the lime juice. ๐Ÿ™‚ Reply

  • natalya
    December 12, 2013

    Add avocado, and ketchup. Its sooo good Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Someone else said avocado too, but ketchup is new. i’ll have to try it. Do you add those together? Any other changes? Reply

      • natalya
        December 17, 2013

        No more changes just couple of tbs ketchup and 2 avocados. Its really good even my 4 year old loves it. Reply

        • Natasha
          natashaskitchen
          December 17, 2013

          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… Reply

  • Lyalya
    February 6, 2013

    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))) Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Tabasco sauce makes the difference, we never have any leftover between the two of us :). Reply

  • Lyalya
    February 4, 2013

    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! Reply

    • Natasha
      natashaskitchen
      February 4, 2013

      Oh do glad you liked it. Did you try with hot sauce like tapatio or Tabasco? Mmmm! Reply

  • tona
    February 3, 2013

    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. Reply

    • Natasha
      natashaskitchen
      February 3, 2013

      Yep; I’m not brave enough to use raw seafood :-O, but I never worry about that with this ceviche. ๐Ÿ™‚ Reply

  • June 11, 2012

    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! Reply

    • Natasha
      natashaskitchen
      June 11, 2012

      How long does he marinate it for? I’m glad we speak the same language ๐Ÿ™‚ Reply

      • June 12, 2012

        I believe he marinates it for a couple of hours. I am surprised that cooked vs. raw shrimp “cooking” time is relatively similar. Reply

        • Natasha
          natashaskitchen
          June 12, 2012

          That is interesting! You could do it for less with my recipe (I’ve done as little as 30 min) but longer is better. Reply

  • Leascooking
    June 7, 2012

    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 recipeโœฟโœฟโœฟ Reply

    • Natasha
      natashaskitchen
      June 7, 2012

      Lea I’m so excited that everyone loved it!! That’s awesome ๐Ÿ™‚ Reply

  • Tatiyana
    June 7, 2012

    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! ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      June 7, 2012

      I guess mine is the speedy version. The bell peppers sound good; we’ll have to try that some day. Thank you! Reply

  • tatiana khochay
    June 5, 2012

    Dude I am so coming over! Reply

    • Natasha
      natashaskitchen
      June 5, 2012

      Anytime Tanya, anytime. You’d love this stuff! Reply

  • Leascooking
    June 4, 2012

    Yummy!!! Shrimps and cilantro sounds so delicious. Now I have to make it, my family would love that.

    http://leascooking.blogspot.com/ Reply

    • Natasha
      natashaskitchen
      June 4, 2012

      It is quite good! Let me know how your family likes it ๐Ÿ™‚ Reply

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