All the tastiness of pico with the addition of spicy shrimp. This is great as an appetizer or even a light lunch. Serve with tortilla chips.

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Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

One and a half pounds of tomatoes should amount to about 3 cups diced.

Nutrition Facts

163 calories; protein 14.4g; carbohydrates 9.6g; fat 8.1g; cholesterol 115mg; sodium 210.5mg. Full Nutrition
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