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Skillet Pico de Gallo Shrimp

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.
Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. In a cast iron skillet or ovenproof skillet heat olive oil over medium-high heat.
  2. Add onion, garlic and jalapenos to the skillet and cook until onions are translucent, and jalapenos are softened, stirring often, about 3-4 minutes.
  3. Add rice, stir, and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt, and pepper.
  4. Bring to a boil.
  5. Cover and carefully transfer skillet to oven, bake for 15-20 minutes.
  6. Carefully remove skillet from oven, place shrimp over rice and return to oven.
  7. Bake for 5-7 minutes, or until shrimp are opaque.
  8. Sprinkle with cilantro and serve with lime wedges.

Recipe Notes

Serves 6