Shrimp with Pico de Gallo

Sophia Rivera
If you want a fresh and quick dish to prepare, do not hesitate to try these shrimp with pico de gallo, marinated in lemon and paprika, cooked with butter, and accompanied by a colorful pico de gallo. You can eat it cold or hot.
Reviewed by Editorial Team of Kiwilimón
4.8
|
5 comentarios
287
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 1/2 kilos large shrimp, clean and peeled
  • 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 pico de gallo
  • 1 cup tomato, cut into small cubes, for pico de gallo
  • 1 cup white corn kernels, white, cooked
  • 1/2 cups cuaresmeño chile, finely chopped, for pico de gallo
  • 1/2 cups fresh cilantro, finely chopped, for pico de gallo
  • 1 tablespoon lime juice, for pico de gallo
  • 2 tablespoons olive oil, for pico de gallo
  • 1 tablespoon oregano, for pico de gallo
  • 1 pinch salt, for pico de gallo
  • 1 pinch pepper, for pico de gallo
  • avocado, sliced for garnish
  • fresh cilantro, for garnish
Preparation
20 mins
10 mins
Low
  • Marinate the shrimp with lemon juice, paprika, garlic, and pepper in the refrigerator for 10 minutes.
  • Cook the shrimp without the marinade in a skillet over medium heat with olive oil and butter for 5 minutes or until they change color. Season with salt and remove from heat.
  • For the pico de gallo, mix the onion with the tomato, corn, chili, cilantro, lemon, olive oil, and season with oregano, salt, and pepper to your taste.
  • Serve the shrimp cold or hot with the pico de gallo and garnish with avocado and cilantro. Accompany with corn tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by