Hey there lovelies!
How’s your week going? Mine got off to a bit of a nasty start with a trip to the dentist for a filling, but on the bright side, I’ve logged some great workouts over the past couple of days. As I type this, there is some serious ab burnage happening! Even though muscle soreness is never really pleasant, once in a while, that soreness helps to reassure me that I’m working muscles that were clearly being neglected before.
The gym isn’t the only place where great things have been happening. I can’t wait to show you what’s been coming out of my kitchen lately! Cinco de Mayo was last Sunday, but celebrations are still happening over here with this super simple, fresh and colourful appetizer.
Shrimp cocktails have always been one of my favourite appies, and a family gathering just isn’t complete without a great big tray of fresh shrimp with cocktail sauce – the red kind, not the creamy kind. While the shrimp on their own are delicious, I decided to add some more to this one.
Yes, avocados again. I can’t stop, I’m sorry.
Meet my new favourite shrimp dish (well, for this week anyway): Pico de Gallo Shrimp Cocktails. The key here is letting all of the ingredients sit together in a big bowl for at least 15 minutes so they can soak up the lime juice and soften a wee bit. You can even make this recipe ahead of time if you like – leaving in the fridge for a couple of hours will make the flavours that much stronger. Being patient isn’t easy when you’ve got a great big bowl of shrimp cocktail in front of you, but I promise that it’s worth the wait.
Bright, colourful and bursting with fresh flavours, these Pico de Gallo Shrimp Cocktails are perfect for summer parties, CInco de Mayo, or any time you need a crowd-pleasing appetizer.
- 1 clove minced garlic
- 1 tsp grated or finely minced ginger
- 12 large raw shrimp, tails removed
- 1/3 cup lime juice, divided
- 1 cup seeded, diced tomatoes
- 1/3 cup diced avocado
- 1 cup mixed sweet bell peppers
- 1/2 cup diced red onion
- 1/2 small jalapeno pepper, seeds removed and very finely minced
- 1/4 tsp ground cumin
- a few pinches of dried chili flakes (optional)
- 1 tbsp finely chopped cilantro, plus more to garnish
- In a small non-stick skillet, heat the garlic, ginger and half of the lime juice for 1 minute on high. Add the shrimp and cook for about 2 minutes per side, or until completely opaque. Remove from heat.
- Chop all vegetables and combine in a bowl with the remaining lime juice, cumin, chili flakes, and cilantro. Toss to coat.
- When the shrimp are cool enough to touch, chop them into small pieces. Mix into the bowl. Allow it to sit at room temperature for at least 15 minutes.
- Divide the mixture evenly between cocktail cups and serve garnished with additional cilantro and lime wedges, if desired
Are you running to the grocery store to hoard avocadoes and shrimp yet? 🙂 Have a great week!