Skillet pico de gallo shrimp is a one pan dinner delight. Made with succulent shrimp, spicy jalapenos, tomatoes and rice my skillet pico de gallo shrimp is a homage to my South Texas roots.
Ready in under 30 minutes skillet pico de gallo is my idea of the perfect meal. This one skillet dish starts off on the stove-top and is finished off in the oven.
Served warm with plenty of fresh lime juice today I am excited to share with you a recipe for skillet pico de gallo shrimp that is sure to be your go-to summer meal.
Growing up in Aransas Pass, Texas the shrimp capital of Texas, we enjoyed the freshest shrimp delivered by the shrimp boats daily. Fresh from the Gulf Coast we grilled, fried and sautéed shrimp in countless marinades, spices and we always served it with plenty of fresh pico de gallo.
WHAT IS PICO DE GALLO
Pico de gallo translated in Spanish means “beak of the rooster.” A fresh salsa made from tomatoes, onions, cilantro, jalapeno or serrano chile , and a splash of lime juice pico de gallo is widely popular in South Texas.
From tacos to nachos, to quesadillas to shrimp a spoonful of pico de gallo takes your dish to the next level.
Find my pico de gallo recipe here.
TIPS ON BUYING TEXAS SHRIMP
Look for peeled and deveined shrimp in your fresh seafood market or in the freezer aisle for easier prep.
Choose firm shrimp with a fresh sea water scent — not an ammonia smell.
Avoid shrimp with excessive black spots on the shell or meat.
After purchasing Texas shrimp, immediately place it on ice, in the refrigerator or in the freezer to ensure that fresh Texas taste.
Uncooked shrimp may be kept refrigerated 2-3 days or frozen up to several months.
INGREDIENTS NEEDED TO MAKE SKILLET PICO DE GALLO SHRIMP
olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno chile, sliced, seeded and diced
2 cups rice
2 large tomatoes diced or 1 (14.5 oz.) can diced tomatoes – I sometimes use canned dice tomatoes in this recipe so I can enjoy it year-round when summer tomatoes are out of season, but feel free to dice up fresh tomatoes for this recipe. You would need two large tomatoes to make this shrimp pico rice skillet.
3 cups chicken or vegetable broth
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
1 pound shrimp, peeled and deveined
½ cup cilantro, chopped
Lime wedges
HOW TO MAKE SKILLET PICO DE GALLO SHRIMP
Preheat oven to 350 degrees.
Heat oil over medium-high heat in a cast iron skillet or oven proof skillet.
Add onion, garlic and jalapeno to skillet and cook until onions are translucent, and jalapeno are softened, stirring often, about 3-4 minutes.
Add rice, stir, and continue to cook for 2 minutes.
Stir in tomatoes, broth, cumin, salt, and pepper.
Bring to a boil.
Cover and carefully transfer skillet to oven, bake for 15-20 minutes.
Carefully remove skillet from oven, place shrimp over rice and return to oven.
Bake for 5-7 minutes, or until shrimp are opaque.
Sprinkle with cilantro and serve with lime wedges.
MAS SHRIMP RECIPES
Cilantro Lime Shrimp {Made in under 10 minutes}
Shrimp Fritters with Poblano Cream Sauce
Boiled Shrimp with Chipotle Crema
Grilled Shrimp with Cilantro-Lemon Salsa Verde
- 2 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic chopped
- 1 jalapeno pepper seeded and diced
- 2 cups rice
- 2 large tomatoes diced or 1 (14.5 oz.) can diced tomatoes
- 3 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound shrimp peeled and deveined
- ½ cup cilantro chopped
- Lime wedges
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Preheat oven to 350 degrees. In a cast iron skillet or ovenproof skillet heat olive oil over medium-high heat.
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Add onion, garlic and jalapenos to the skillet and cook until onions are translucent, and jalapenos are softened, stirring often, about 3-4 minutes.
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Add rice, stir, and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt, and pepper.
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Bring to a boil.
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Cover and carefully transfer skillet to oven, bake for 15-20 minutes.
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Carefully remove skillet from oven, place shrimp over rice and return to oven.
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Bake for 5-7 minutes, or until shrimp are opaque.
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Sprinkle with cilantro and serve with lime wedges.
Serves 6
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