Pico de Gallo Shrimp Cocktails

Pico de Gallo Shrimp Cocktails

  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 4 mins
  • Total Time: 20 mins
  • Yield: 6 servings 1x


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

  • Category: appetizer
  • Method: stovetop
  • Cuisine: Mexican