Sophia Rivera

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Shrimp with Pico de Gallo

20 mins

10 mins

Low

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Sophia Rivera

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If you want a fresh and quick dish to prepare, do not hesitate to try these prawns with pico de gallo, marinated with lemon and paprika, cooked with butter and accompanied by a colorful pico de gallo. You can eat them either cold or hot.

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Ingredients

10 portions

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1/2 kilos big shrimp, clean and without the peel
1/4 cups lemon juice
2 tablespoons paprika
12 tablespoons garlic, finely chopped
1/4 teaspoons black pepper
1/2 tablespoons olive oil
1 tablespoon butter
1 cup red onion, finely chopped, for the pico de gallo
1 cup tomtato, cut into small cubes, for the pico de gallo
1 cup corn kernels, white, cooked
1/2 cups cuaresmeño or jalapeño pepper, finely chopped, for the pico de gallo
1/2 cups fresh coriander, finely chopped, for the pico de gallo
1 tablespoon lemon 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 black pepper, for the pico de gallo
to taste avocado, in slices to decorate
to taste fresh coriander, to decorate

Preparation

Marinate the shrimp with the lemon juice, the paprika, the garlic, and the pepper in refrigeration 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 the stove.

For the pico de gallo, mix the onion with the tomato, the corn, the chile, the cilantro, the lemon, the olive oil and season with the oregano, salt and pepper to your taste.

Serve the cold or hot shrimp with the pico de gallo and garnish with avocado and cilantro. Serve with corn tostados.