Pico de Gallo Shrimp

Pico de Gallo is a crowd favorite for a reason, it just tastes so fresh and is super simple. We have our major tomato crop right now from our garden here in Texas which means this is the perfect time to Pico it up! Shrimp was also a total no-brainer to add to this to make a salad, dinner, or snack. The best part is you just throw it all together and enjoy. My girls even loved it and they usually hate tomatoes. I served it over some rice for a dinner but you could also chop the shrimp up and eat with chips. This is naturally gluten and dairy free while also being Whole30 and low carb. This is one of those non-recipe recipes so you can make as much or as little as you would like or need!

Pico de Gallo Shrimp

• Shrimp, shells and tails removed

• Cherry Tomatoes, quartered

• White Onion, finely chopped

• Jalapeno, finely Chopped

• Cilantro, chopped

• Lime juice

• Salt and Pepper

Season the shrimp with salt and pepper and sauté for few minutes on each side, until pink and a little curled.

Toss the shrimp with the remaining ingredients and squeeze lime juice all over, season to taste.

Serve with rice, cauliflower rice, in a tortilla, or with chips

Just a handful of fresh items and you will have a delicious meal.

This is a basic cherry tomato Pico, you can totally stop here and serve with chips or as a salsa on anything.

But let’s make it extra an get some shrimp and cook those little babies

Toss the shrimp with the rest and squeeze lime all over, taste to see if you need any more salt too. and DONE