Ceviche is a refreshing and flavorful dish that originates from the coastal regions of Latin America. It is typically made with fresh raw seafood, which is marinated in citrus juices and mixed with various herbs, vegetables, and spices. The acidity of the citrus juice denatures the proteins in the seafood, essentially "cooking" it without the need for heat.
In this recipe for ceviche, we are using cooked shrimp as the main ingredient for our ceviche. By marinating the shrimp in a flavorful mixture of canned jalapeno pickle brine, fresh lemon juice, black pepper, and kosher salt, we infuse the shrimp with a tangy and savory taste that perfectly complements the fresh and zesty flavors of the Pico de Gallo.
Jump to:
- What is Shrimp Ceviche?
- 4 Ways to Serve Shrimp Ceviche
- Why This Shrimp Ceviche Works
- Ingredients For the Shrimp Ceviche
- Tools you'll need
- How to Make Shrimp Ceviche
- Substitutions
- Variations
- How to Store
- How to Make Ahead
- How to Freeze
- Tips for Making The Best Shrimp Ceviche
- FAQ
- Watch How to Make Shrimp Ceviche
- See More Shrimp Recipes:
- 📋 Recipe
The Pico de Gallo is a classic Latin American condiment that consists of diced tomatoes, onions, jalapeños, cilantro, and lime juice. The combination of these ingredients creates a delicious and aromatic mix of flavors that perfectly complements the shrimp in this ceviche. With the addition of diced avocado and hot sauce, this ceviche recipe is bursting with flavor and texture.
It's the perfect dish to enjoy on a warm day or as an appetizer for a summer gathering. For more Shrimp recipes, check out this Mexican shrimp cocktail, Shrimp Cocktail, Chili Garlic Shrimp, and Salt and Pepper Shrimp.
What is Shrimp Ceviche?
Shrimp ceviche, also known as Ceviche de Camaron, is a popular dish typically made with raw or cooked shrimp marinated in citrus juice, along with various herbs, vegetables, and spices. The acidity of the citrus juice essentially "cooks" the shrimp, giving it a firm and opaque texture while infusing it with a tangy and savory flavor.
Shrimp ceviche is a classic dish from Latin America, enjoyed as a refreshing appetizer or light meal. It is often served with tortilla chips or crackers and can be garnished with diced avocado, hot sauce, and fresh herbs. The ingredients for shrimp ceviche can vary depending on the region and the recipe, but it typically includes shrimp, lime or lemon juice, onions, tomatoes, and cilantro.
Other ingredients such as jalapeños, garlic, and bell peppers can also be added to the mix for added flavor and texture. Shrimp ceviche is a healthy and low-calorie dish that is rich in protein and nutrients. It's also a great option for those who are looking for gluten-free or dairy-free options.
4 Ways to Serve Shrimp Ceviche
Here are three ways to serve shrimp ceviche:
- In a bowl with tortilla chips: This is the traditional way to serve shrimp ceviche. Place the ceviche in a large bowl and surround it with tortilla chips for dipping. Garnish with fresh cilantro leaves and a wedge of lime.
- On a tostada shell: Spread a layer of refried beans on a tostada shell, and then top it with a generous spoonful of shrimp ceviche. Garnish with sliced avocado, diced tomatoes, and a sprinkle of crumbled queso fresco.
- With Crackers: You can serve the ceviche in a bowl and offer a variety of crackers on the side for dipping. Some good options include tortilla chips, pita chips, or even plain saltine crackers. The crackers provide a satisfying crunch and a nice contrast to the soft texture of the shrimp and vegetables. Just be sure to choose crackers that have a neutral flavor, so they don't overpower the flavors of the ceviche.
- In a lettuce cup: For a low-carb option, serve the shrimp ceviche in a lettuce cup. Spoon a few tablespoons of ceviche into a large lettuce leaf, and then roll it up like a taco. Serve with lime wedges and hot sauce on the side.
These are just a few ideas for serving shrimp ceviche. You can also get creative and experiment with other serving options, such as on top of a bed of mixed greens or as a topping for grilled fish or chicken.
Why This Shrimp Ceviche Works
Shrimp ceviche is a popular dish that works well for a variety of occasions, from a light appetizer to a refreshing main course. The combination of tangy citrus juice, fresh vegetables, and succulent shrimp creates a delicious flavor and texture that's hard to resist. While some people prefer to use fresh shrimp in their ceviche recipe, our version uses frozen cooked shrimp, which we find to be a better texture than raw shrimp.
Using frozen cooked shrimp in ceviche is a convenient option because it eliminates the need to cook raw shrimp, saving you time and effort. Frozen cooked shrimp is readily available at most grocery stores, and it can be thawed quickly and easily before using it in the recipe. Another reason why this shrimp ceviche recipe works is that frozen cooked shrimp has a firmer texture than raw shrimp, making it more satisfying to bite into.
While the freezing and thawing process can affect the texture and taste of the shrimp, in our experience, frozen cooked shrimp holds up well in the acidic marinade of the ceviche and provides a satisfying texture that complements the other ingredients in the dish. In addition to being convenient, quick, and having a satisfying texture, our shrimp ceviche recipe is packed with flavor. It uses a combination of canned jalapeno pickled liquid and fresh lemon juice to create a tangy and zesty marinade that perfectly complements the sweet and succulent shrimp.
The dish is further enhanced with a tasty and refreshing fresh pico de gallo, which adds a burst of fresh flavors and colors to the ceviche. The addition of creamy avocado and a drizzle of hot sauce provides a delicious and balanced finish to the dish.
Note:👀👉This Shrimp ceviche recipe calls for 3 fresh jalapenos, which can make it quite spicy, but if you prefer an even hotter taste, feel free to substitute with serrano peppers instead. However, keep in mind that chili peppers can vary in their heat level, so the spiciness may not always be consistent. If you prefer a milder taste, it's important to remove the seeds and veins from the pepper.
To do this, first cut off the stem of the pepper, then cut it in half, and use a spoon or a melon baller to scoop out the seeds. Use a knife to scrape away the veins of the pepper. By removing the seeds and veins, you'll get the flavor of the pepper without the intense heat; this is a great tip to keep in mind when working with any type of chili pepper in your recipes.
Ingredients For the Shrimp Ceviche
Note: The full ingredients list is provided in the recipe card below.
- Shrimp: This is the main ingredient in the dish, which provides a rich source of protein and seafood flavor.
- Canned jalapeno pickled brine & lemon juice: The acidic base of the marinade infuses it with a tangy and zesty flavor. We used the pickle brine of La Costena Whole Jalapeño peppers.
- Onion: Adds a sharp and pungent flavor to the dish, which complements the sweetness of the shrimp and acidity of the lime juice.
- Tomatoes: Provide a sweet and juicy texture to the dish, which balances out the acidity of the lime juice.
- Cilantro: Adds a fresh and herbaceous flavor to the dish, which complements the citrus and seafood flavors.
- Jalapeños or other chili peppers: It adds heat and spiciness to the dish, which can be adjusted according to personal taste.
- Kosher Salt: Enhances the flavor of the dish and helps to season the shrimp and vegetables.
Tools you'll need
How to Make Shrimp Ceviche
Note: The full instructions are provided in the recipe card below.
Start by marinating 3 (12 oz) extra small frozen cooked shrimp that have been peeled and deveined, with tails removed. Thaw the shrimp before marinating them. In a large glass mixing bowl, combine the thawed shrimp with kosher salt, 1 ground black pepper, fresh lemon or lime juice, and canned jalapeno pickle brine. Allow the shrimp to marinate for at least 15 minutes, stirring occasionally to ensure that they are evenly coated with the juice mixture. You can also marinate the shrimp overnight for a stronger and more intense flavor.
While the shrimp is marinating, prepare the pico de gallo by dicing the red onion, tomato, and jalapeño pepper. Next, chop the cilantro and set aside. In a large bowl, add the diced red onion, tomato, and jalapeño pepper, and mix well to combine. Next, add the chopped cilantro to the bowl and season with salt and pepper to taste. Mix well to combine all the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve. When ready to serve, use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche.
Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips. Next, cut the strips into cubes and place the avocado cubes on top of the ceviche.
Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side. Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine.
This recipe can be easily adapted to suit your personal taste preferences. You can add more or less lime juice, adjust the amount of jalapeño pepper for more or less heat, or even experiment with other ingredients, such as avocado or mango to create your own unique twist on the classic shrimp ceviche recipe.
Substitutions
- Shrimp: If you don't like shrimp, you can use other types of seafood, such as scallops, fish, or squid. Alternatively, you can make a vegetarian version of ceviche using cooked or raw mushrooms, diced cucumber, or diced jicama.
- Lime Juice: You can use other types of citrus juice, such as lemon, grapefruit, or orange juice, to make the ceviche. You can also experiment with using a combination of different citrus juices to create a unique flavor profile.
- Canned jalapeno pickled brine: You can use water instead of the canned jalapeno pickled brine if needed.
- Onion: If you don't like the pungent flavor of red onion, you can use other types of onions, such as white or yellow onions, or use shallots instead.
- Tomato: If you don't have tomatoes or don't like them, you can use other types of fresh vegetables, such as diced cucumber, diced bell pepper, or diced mango.
- Cilantro: If you don't like cilantro or have an aversion to it, you can substitute it with other fresh herbs such as parsley or basil.
- Jalapeño Pepper: If you don't like spicy food, you can omit the jalapeño pepper or use a milder chili pepper such as a serrano pepper or banana pepper.
- Kosher Salt and Pepper: You can adjust the amount of salt and pepper to suit your taste preferences. You can also use other types of seasonings, such as cumin, coriander, or chili powder, to add extra flavor to the ceviche.
These substitutions can help you customize your ceviche recipe to your personal preferences or dietary restrictions while still keeping the dish delicious and flavorful.
Variations
There are many variations of shrimp ceviche that you can try, depending on your personal taste preferences and the ingredients that you have available. Here are some ideas to get you started:
- Tropical Ceviche: Add diced mango, pineapple, and avocado to the ceviche for a sweet and tangy flavor.
- Spicy Ceviche: Add extra jalapeño peppers or other hot peppers, or use a spicy hot sauce to give the ceviche a fiery kick.
- Creamy Ceviche: Add a dollop of sour cream or mayonnaise to the ceviche for a creamy and tangy flavor.
- Asian-inspired Ceviche: Add diced cucumber, soy sauce, rice vinegar, and sesame oil to the ceviche for an Asian-inspired twist.
- Mediterranean Ceviche: Add diced feta cheese, olives, and chopped herbs such as oregano or basil for a Mediterranean twist.
- Citrusy Ceviche: Use a combination of citrus juices such as lemon, lime, and orange to give the ceviche a bright and zesty flavor.
- Grilled Ceviche: Grill the shrimp before marinating them to give the ceviche a smoky flavor.
These are just a few examples of the many variations of shrimp ceviche that you can try. Don't be afraid to experiment with different ingredients and flavor combinations to create your own unique twist on this classic dish.
How to Store
Shrimp ceviche should be stored in the refrigerator and consumed within 2 days for best quality and freshness. Here are some tips for storing shrimp ceviche:
- Store in an airtight container: Transfer the ceviche to an airtight container with a lid. This will help prevent exposure to air and bacteria, which can cause the ceviche to spoil.
- Keep refrigerated: Store the ceviche in the refrigerator at a temperature of 40°F or below. This will slow down bacterial growth and help keep the ceviche fresh.
- Don't freeze: Shrimp ceviche should not be frozen, as the texture and quality of the seafood will be compromised.
- Serve chilled: Before serving, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes. Serve the ceviche chilled with tortilla chips, crackers, or other accompaniments.
- Use within 2 days: Shrimp ceviche should be consumed within 2 days of preparation for best quality and freshness. Discard any leftovers that have been left at room temperature for more than 2 hours.
By following these storage tips, you can help ensure that your shrimp ceviche stays fresh and delicious for as long as possible.
How to Make Ahead
Shrimp ceviche can be made ahead of time, but there are a few things to keep in mind to ensure that the quality and freshness of the ceviche are maintained. Here's how to make shrimp ceviche ahead of time:
- Marinate the shrimp: The shrimp can be marinated up to a day ahead of time. In a large glass mixing bowl, combine the thawed shrimp with the lemon juice mixture, making sure that the shrimp is evenly coated with the juice. Cover the bowl with plastic wrap or a lid and refrigerate the ceviche for at least 2 hours or overnight. This will allow the flavors to develop and meld together.
- Prepare the pico de gallo: While it's recommended to prepare the pico de gallo on the same day you plan to serve the ceviche for the best taste, it can be made a day ahead of time. Prepare the vegetables and herbs by chopping them into small pieces and combine them in a large bowl. Cover the bowl with plastic wrap or a lid and refrigerate the pico de gallo until needed. This will allow the flavors to develop and meld together.
- Serve chilled: When ready to serve, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes; use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips and place it on top of the ceviche. Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side. Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine. This will allow the flavors to develop and meld together.
How to Freeze
Shrimp ceviche is not a dish that is recommended for freezing, as the texture and quality of the seafood and vegetables can be negatively affected by the freezing and thawing process. The citrus juice used in the marinade can also become bitter and lose its flavor when frozen.
If you have leftover shrimp ceviche that you would like to save for later, it's best to store it in the refrigerator and consume it within 2 days for best quality and freshness. You can also adjust the recipe quantities to make smaller portions, so that you're not left with excess ceviche that you won't be able to consume within a couple of days.
If you're looking for a make-ahead option for a party or gathering, you can marinate the shrimp and prepare the vegetables ahead of time, but hold off on mixing them together until just before serving. This will help ensure that the shrimp and vegetables retain their texture and freshness.
Tips for Making The Best Shrimp Ceviche
- Use high-quality frozen cooked shrimp: Make sure to buy good-quality frozen shrimp that has been deveined and peeled. Also, make sure to defrost the shrimp properly before using it in your ceviche.
- Use fresh ingredients: Use fresh ingredients like lime juice, cilantro, onions, and tomatoes to enhance the flavor of your ceviche.
- Marinate the shrimp properly: Marinate the shrimp in lime juice for at least 2 hours to allow the acid to cook the shrimp slightly and infuse it with flavor.
- Add some heat: Add some diced jalapeño or serrano pepper to give your ceviche a spicy kick.
- Don't over-mix: Be careful not to over-mix the ceviche, as this can break down the shrimp and make it mushy. Instead, gently fold the ingredients together.
- Chill before serving: Chill your ceviche for at least 30 minutes before serving, as this will help the flavors meld together and give the ceviche a refreshing and crisp taste.
- Serve with tortilla chips or tostadas: Serve your shrimp ceviche with crispy tortilla chips or tostadas to add some crunch and texture to the dish.
- Garnish with fresh herbs: Garnish the ceviche with fresh cilantro or other herbs to add a burst of freshness and color to the dish.
FAQ
Is it safe to eat raw shrimp in ceviche?
Traditionally, ceviche is made with raw seafood that is "cooked" by the acid in the citrus juice. However, using raw shrimp carries a risk of foodborne illness from bacteria such as Vibrio. To reduce this risk, it's recommended to use cooked shrimp instead. If you do choose to use raw shrimp, make sure it's fresh and of high quality, and marinate it for a longer period of time (at least 2 hours) to ensure it's fully "cooked" by the acid in the citrus juice.
Can I make ceviche with frozen shrimp?
Yes, you can use frozen shrimp to make ceviche, but it's recommended to thaw the shrimp completely and pat it dry before marinating it in the lime juice. Frozen shrimp can sometimes be watery, so be sure to drain off any excess liquid before adding it to the ceviche.
Can I make ceviche ahead of time?
Yes, you can make ceviche ahead of time and refrigerate it until ready to serve. Just be sure to store it properly in an airtight container in the refrigerator, and consume it within 2 days for best quality and freshness.
What can I serve with shrimp ceviche?
Shrimp ceviche is typically served with tortilla chips or crackers, but you can also serve it with sliced avocado, lettuce leaves, or even on top of a tostada or salad.
Can I make ceviche with other types of seafood?
Yes, you can use other types of seafood, such as scallops, fish, or squid to make ceviche. Just make sure to adjust the marination time and cooking time accordingly, as different types of seafood will have different cooking times.
How long should I marinate the shrimp in lime juice?
For cooked shrimp, marinating for 1 hour should be enough to infuse the shrimp with the citrus flavor. For raw shrimp, it's recommended to marinate for at least 2 hours or until the shrimp turns opaque and "cooked" in appearance.
Can I make ceviche without lime juice?
Lime juice is a key ingredient in traditional ceviche, as it helps to "cook" the seafood and add flavor to the dish. However, you can experiment with other types of acidic ingredients, such as lemon juice, grapefruit juice, or vinegar to create a unique flavor profile.
How can I tell if the shrimp is cooked?
For cooked shrimp, look for shrimp that is opaque and pink in color. For raw shrimp, look for shrimp that has turned opaque and has a firm texture, which indicates that it has been "cooked" by the acid in the citrus juice.
How spicy should the ceviche be?
The level of spiciness in ceviche is a matter of personal preference. If you like spicy food, add extra jalapeño peppers or other hot peppers to the ceviche. If you prefer a milder flavor, use less jalapeño pepper or omit it altogether.
Can I use canned or frozen tomatoes in ceviche?
Fresh tomatoes are recommended for ceviche, as they have a better texture and flavor. Canned or frozen tomatoes may be too soft and watery and may affect the texture of the ceviche.
Is shrimp ceviche healthy?
Yes, shrimp ceviche can be a healthy dish when prepared with the right ingredients and portion sizes. Shrimp is a lean source of protein that's low in calories and saturated fat, making it a healthy option for those watching their weight or cholesterol levels. It's also rich in essential nutrients like vitamin D, selenium, and omega-3 fatty acids, which can promote heart health and boost the immune system.
The vegetables in shrimp ceviche, such as tomatoes, onions, and jalapeños, are rich in vitamins, minerals, and antioxidants. These nutrients can help reduce inflammation, lower blood pressure, and support overall health. However, it's important to note that the amount of sodium in shrimp ceviche can vary depending on the recipe and the type of seasoning used.
Excess sodium intake can increase the risk of high blood pressure and other health problems, so it's important to use low-sodium seasoning and watch your portion sizes.
Watch How to Make Shrimp Ceviche
See More Shrimp Recipes:
📋 Recipe
How to Make Shrimp Ceviche
Tools
- Ladle Strainer or Pasta Fork
Ingredients
For the Shrimp Ceviche:
- 3 (12 oz) frozen, cooked extra small, peeled & deveined, tail off (thawed)
- 1½ cups pickled jalapeno liquid or water
- 2½ cups fresh lemon juice
- 1 teaspoon kosher salt ,
- 1 teaspoon ground black pepper , adjust to taste
For the Pico de Gallo:
- 5 medium fresh Roma Tomatoes , diced small
- 1 medium red or yellow onion , diced small
- 3 fresh jalapeños , finely chopped ( stemmed and seeded for mild Pico de gallo
- 1 small Bunch of Cilantro leaves , roughly chopped (discard the long leafless stems before chopping)
- 2 limes or lemons , juiced (about ¼ cup), or add more as needed
- 1 teaspoon kosher salt , adjust to taste
- ¼ teaspoon ground black pepper , adjust to taste
- 3 to 4 fresh avocado
Instructions
- Start by marinating 3 (12 oz) extra small frozen cooked shrimp that have been peeled and deveined, with tails removed. Thaw the shrimp before marinating them. In a large glass mixing bowl, combine the thawed shrimp with kosher salt, 1 ground black pepper, fresh lemon or lime juice, and canned jalapeno pickle brine. Allow the shrimp to marinate for at least 15 minutes, stirring occasionally to ensure that they are evenly coated with the juice mixture. You can also marinate the shrimp overnight for a stronger and more intense flavor.
- While the shrimp is marinating, prepare the pico de gallo by dicing the red onion, tomato, and jalapeño pepper. Next, chop the cilantro and set aside. In a large bowl, add the diced red onion, tomato, and jalapeño pepper, and mix well to combine. Next, add the chopped cilantro to the bowl and season with salt and pepper to taste. Mix well to combine all the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve.
- When ready to serve, use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips. Next, cut the strips into cubes and place the avocado cubes on top of the ceviche.
- Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side.
- Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine.
- This recipe can be easily adapted to suit your personal taste preferences. You can add more or less lime juice, adjust the amount of jalapeño pepper for more or less heat, or even experiment with other ingredients, such as avocado or mango to create your own unique twist on the classic shrimp ceviche recipe.
Notes
Keep refrigerated: Store the ceviche in the refrigerator at a temperature of 40°F or below. This will slow down bacterial growth and help keep the ceviche fresh.
Don't freeze: Shrimp ceviche should not be frozen, as the texture and quality of the seafood will be compromised.
Serve chilled: Before serving, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes. Serve the ceviche chilled with tortilla chips, crackers, or other accompaniments.
Use within 2 days: Shrimp ceviche should be consumed within 2 days of preparation for best quality and freshness. Discard any leftovers that have been left at room temperature for more than 2 hours. By following these storage tips, you can help ensure that your shrimp ceviche stays fresh and delicious for as long as possible. How to Make Ahead Shrimp ceviche can be made ahead of time, but there are a few things to keep in mind to ensure that the quality and freshness of the ceviche are maintained. Here's how to make shrimp ceviche ahead of time:
- Marinate the shrimp: The shrimp can be marinated up to a day ahead of time. In a large glass mixing bowl, combine the thawed shrimp with the lemon juice mixture, making sure that the shrimp is evenly coated with the juice. Cover the bowl with plastic wrap or a lid and refrigerate the ceviche for at least 2 hours or overnight. This will allow the flavors to develop and meld together.
- Prepare the pico de gallo: While it's recommended to prepare the pico de gallo on the same day you plan to serve the ceviche for the best taste, it can be made a day ahead of time. Prepare the vegetables and herbs by chopping them into small pieces and combine them in a large bowl. Cover the bowl with plastic wrap or a lid and refrigerate the pico de gallo until needed. This will allow the flavors to develop and meld together.
- Serve chilled: When ready to serve, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes; use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips and place it on top of the ceviche. Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side. Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine. This will allow the flavors to develop and meld together.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
