Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet-tart pico de gallo complements the shrimp. We seed the serrano chile so its heat doesn't overpower the relish.

Recipe by Cooking Light March 2008

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Yield:
4 servings (serving size: 6 shrimp and 1 cup pico de gallo)
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Ingredients

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Directions

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  • To prepare pico de gallo, combine first 8 ingredients; toss well.

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  • To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp. Serve shrimp over pico de gallo.

Nutrition Facts

319 calories; calories from fat 24%; fat 8.3g; saturated fat 1g; mono fat 3.3g; poly fat 2.7g; protein 36.1g; carbohydrates 26g; fiber 3.8g; cholesterol 259mg; iron 5.4mg; sodium 557mg; calcium 125mg.
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