Shrimpo de gallo

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Shrimpo de gallo

Couverts8
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Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 clove garlic minced
  • 1/4 tsp. chili powder
  • 1 lb. large shrimp tails removed
  • Kosher salt
  • 1 1/2 lb. tomatoes seeded and finely diced (about 3 cups)
  • 1/2 c. finely chopped white onion
  • 1/2 c. finely chopped cilantro
  • 2 jalapeño peppers seeds removed and finely diced
  • 1 avocado finely diced
  • 2 tbsp. fresh lime juice
  • Tortilla chips for serving

Instructions

  • In a large skillet, heat oil over medium-high.
  • Season shrimp with salt and add to skillet along with garlic and chili powder.
  • Season with salt.
  • Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3.
  • Using a slotted spoon, transfer shrimp to a cutting board to cool.
  • Roughly chop shrimp into small pieces and scrape into a medium bowl.
  • Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and  season with salt.
  • Mix until combined and serve with tortilla chips.
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Course; Fish / Seafood / Salad