Shrimpo de Gallo: A Fresh and Flavorful Shrimp Salsa Recipe

Shrimp, avocado, and veggies meld in a zesty blend bursting with fresh flavor.

By Medha deb

Created on Sep 16, 2025

Shrimp, avocado, and veggies meld in a zesty blend bursting with fresh flavor.

Shrimpo de Gallo: A Modern Twist on Classic Salsa

Shrimpo de Gallo is a lively, vibrant salad-dip hybrid that combines tender shrimp, creamy avocado, crisp vegetables, and zesty lime into a bowl of irresistible flavor. Originally popularized by Ree Drummond, The Pioneer Woman, this recipe delivers the craveable tang of pico de gallo with the heartiness of shrimp, making it a perfect choice for parties, potlucks, game day spreads, or even light summertime meals.

Introduction to Shrimpo de Gallo
Core Ingredients
Step-by-Step Instructions
Tips, Tricks, and Ingredient Swaps
Serving Suggestions
Make-Ahead Notes and Storage
Nutrition Information
Frequently Asked Questions

Introduction to Shrimpo de Gallo

Shrimpo de Gallo is a festive evolution of pico de gallo, the classic Mexican salsa made with fresh tomatoes, onions, jalapeños, cilantro, and lime. By adding chopped shrimp and rich avocado, this dish becomes a hearty, protein-packed option that’s still just as fresh and zippy as traditional salsas. Whether served as a dip with tortilla chips or as a topping for tacos and tostadas, it brings a refreshing and luxurious seafood twist to any table.

Perfect for entertaining, Shrimpo de Gallo is quick to prepare, endlessly adaptable, and guaranteed to impress. Ree Drummond recommends this recipe especially for Super Bowl parties or as a lighter counterpoint to heavy game day fare, but it shines year-round as a shareable centerpiece or a dazzling starter course.

Core Ingredients for Shrimpo de Gallo

Gather these fresh ingredients for your Shrimpo de Gallo adventure:

Shrimp: 1 pound cooked, tails removed, and chopped. For best results, use bite-sized shrimp, or chop larger shrimp into pieces.
Red Onion: 1/2 medium, diced finely. Provides a sharp, colorful crunch.
Olives: About 1/2 cup, chopped. Black olives are classic, but green olives offer extra briny punch.
Tomatoes: 2 whole, diced. Roma or plum tomatoes work beautifully for meatiness and minimal water content.
Jalapeños: 2 whole, minced. Adjust for desired spice; keep seeds in for heat or remove for milder flavor.
Avocados: 2 ripe, diced. Added just before serving to preserve freshness.
Limes: Juice of 2, freshly squeezed for tang and brightness.
Kosher Salt: To taste, to highlight flavors.
Cilantro: About 2 cups, chopped. A generous handful for herbal freshness.

Optional Add-Ons

Chopped cucumber for extra crunch
Diced bell pepper for sweetness
Scallions instead of or in addition to red onion
Serrano peppers for extra heat

Step-by-Step Instructions

Prepare the Shrimp
Use precooked shrimp for convenience, or boil raw shrimp in salted water until opaque and pink (about 2–3 minutes). Let cool, remove tails and shells, and chop into bite-sized pieces.
Dice the Vegetables
– Cut red onion in half, then make vertical slits; chop finely.
– Dice tomatoes by cutting into wedges, then chopping into small cubes.
– Mince jalapeños. For extra heat, include seeds; for milder salsa, remove them.
Combine Initial Ingredients
In a large bowl, combine the chopped shrimp, red onion, tomatoes, olives, and jalapeños. Stir gently to mix.
Prepare the Avocado
Just before serving, halve the avocados, remove pits, scoop out the flesh, and chop. Add the avocado to the bowl.
Add Lime Juice and Season
Squeeze juice of 2 limes over the mixture. Sprinkle with kosher salt to taste.
Mix in Cilantro
Finely chop a generous amount of cilantro and add it to the bowl. Gently fold all ingredients to combine well, being careful not to mash the avocado too much.
Taste and Adjust
Sample the mixture on a tortilla chip to accurately gauge seasoning. Add more salt, lime, or jalapeño as needed.
Chill and Serve
For best flavor, let the mixture chill in the refrigerator for at least 15–30 minutes before serving. Serve immediately for maximum freshness, especially due to the avocado.

Tips, Tricks, and Ingredient Swaps

Avocado Timing: Avocado oxidizes quickly. If making ahead, omit avocado and fold in just before serving to keep it fresh and green.
Heat Customization: Adjust spice level by using fewer jalapeños or substituting with milder chili peppers.
Olive Options: Use black olives for visual appeal and classic flavor, or go green for more brininess.
Protein Variations: Try with chopped cooked scallops, crab, or even diced fish for a different seafood twist.
Serving Size: Double the recipe for large parties, or halve for a smaller group.
Pico de Gallo Comparison: Unlike traditional pico de gallo, this version features protein and fat, turning it from a simple salsa into a hearty salad-dip.

Serving Suggestions

Tortilla Chips: Scoop with sturdy corn tortilla chips for a classic appetizer.
Tacos & Tostadas: Use as a topping for grilled fish tacos, shrimp tacos, or tostadas.
Salad Topper: Serve over greens for a light lunch or side salad.
Wraps: Spoon into lettuce leaves or wraps for a low-carb snack.
With Rice or Quinoa: Serve atop bowls of fluffy grains for a complete meal.

Make-Ahead and Storage Tips

Avocado Strategy: If prepping ahead, mix all ingredients except avocado. Dice and add avocado just before serving to prevent browning.
Refrigeration: Store leftovers in an airtight container in the fridge. Best eaten within 24 hours due to avocado oxidation and texture changes.
Meal Prep: The shrimp-vegetable mixture (without avocado) can last 2–3 days refrigerated.

Nutrition Information

Nutrient	Approximate per serving*
Calories	220
Protein	16g
Fat	10g
Carbohydrates	15g
Fiber	6g
Sodium	560mg

*Actual nutrition varies by ingredient choices and serving size.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?

Yes. Use thawed, fully cooked frozen shrimp. Pat dry before chopping to avoid excess moisture in the salsa.

How far in advance can I make Shrimpo de Gallo?

You can prepare all components except the avocado up to 1 day ahead. Add avocado right before serving.

What can I substitute for cilantro?

Try chopped fresh parsley for a milder herbal note, or a mix of scallion greens and a touch of mint for something different.

Can I leave out the olives?

Absolutely. Olives add a briny kick, but the recipe works well without them or with another salty ingredient, such as capers.

How spicy is this recipe?

Spice level depends on jalapeño quantity and whether seeds are included. Adjust to your preference.

What’s the best way to serve Shrimpo de Gallo for a party?

Serve in a chilled bowl alongside sturdy tortilla chips. For an elegant appetizer, spoon into individual cups or lettuce boats.

Variations and Ideas for Customization

Mango Shrimpo de Gallo: Add diced ripe mango for a sweet, fruity twist.
Cucumber Shrimpo de Gallo: Toss in cucumber for extra crunch and cooling effect.
Greek Shrimpo de Gallo: Replace cilantro with parsley, and add crumbled feta.

Why You’ll Love Shrimpo de Gallo

Combines the best of seafood salad and fresh salsa
Easy to make in under 20 minutes
Packed with fresh vegetables and protein
Perfect for gatherings, picnics, or as a weeknight meal
Bright, zesty flavors in every bite

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb