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Watermelon Toasted Jalapeno and Shrimp Pico de Gallo

Watermelon Toasted Jalapeno and Shrimp Pico de Gallo Recipe


2 tablespoons canola or vegetable oil
1 tablespoon minced seeded jalapeno
3 tablespoons minced fresh shallots
1 tablespoon minced fresh garlic
1 teaspoon soy sauce
1 teaspoon ground cumin
3 limes (juice squeezed from the limes)
2 cups minced watermelon
2 cups chopped, cooked, cooled, and peeled and deveined shrimp
1/4 cup chopped fresh parsley
1 cup diced roasted red pepper
ground black pepper to taste


Heat the oil in a heavy non-stick skillet over medium high heat. Sauté the jalapeno, shallots, and garlic until golden and toasted around the edges. Remove from heat and add soy sauce and cumin. Cool. Scrape the cooled ingredients into a bowl and toss with lime juice, watermelon, shrimp, parsley and roasted pepper. Season with pepper to taste. Serve with chips and margaritas, fish tacos or atop grilled salmon.


Serves 6 to 8


MexicanFreshSeafoodWatermelonShrimpSaladDipHealthySummerCinco de MayoSide DishesAppetizers
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