Watermelon Pico de Gallo

Sweet and juicy watermelon, warm shrimp and spicy jalapeno flavor this Pico de Gallo recipe that can be served as an appetizer or with a main course.


Ingredients
2
tablespoons
canola or vegetable oil
3
tablespoons
minced shallots
1
tablespoon
minced jalapeño
1
tablespoon
minced garlic
1
teaspoon
soy sauce
1
teaspoon
ground cumin
3
limes, juiced
2
cups
minced seedless watermelon
2
cups
chopped, cooked, cooled, peeled and deveined shrimp
1/2
cup
chopped fresh parsley
1/2
cup
diced roasted red peppers
*
ground black pepper, to taste
Directions
Heat the oil in a heavy non-stick skillet over medium-high heat.
Saute the shallots, jalapeno and garlic until golden and toasted around the edges.
Remove from heat and add soy sauce and cumin. Let cool.
Scrape the cooled ingredients into a bowl and toss with lime juice, watermelon, shrimp, parsley and roasted red pepper.
Season with pepper to taste, then serve with chips and margaritas, fish tacos or on top of grilled salmon.

The base number of servings for this recipe is 8
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