{"id":1924,"date":"2015-07-12T12:41:52","date_gmt":"2015-07-12T12:41:52","guid":{"rendered":"https:\/\/www.whataboutwatermelon.com\/?p=1924"},"modified":"2017-06-12T12:42:26","modified_gmt":"2017-06-12T12:42:26","slug":"recipe-watermelon-and-shrimp-pico-de-gallo","status":"publish","type":"post","link":"https:\/\/www.whataboutwatermelon.com\/index.php\/2015\/07\/recipe-watermelon-and-shrimp-pico-de-gallo\/","title":{"rendered":"RECIPE: WATERMELON AND SHRIMP PICO DE GALLO"},"content":{"rendered":"

As a self-proclaimed lover of Mexican food (which is an understatement), I have to admit something that may be shocking and\/or disappointing. I don\u2019t actually know what Pico de Gallo is. I know, I know. I have failed as a dedicated, Mexican-cuisine-obsessed fan. With today\u2019s recipes, we\u2019re going to find out what has burrito lovers everywhere going crazy, with this recipe for Shrimp Pico de Gallo<\/a>.<\/p>\n

Traditionally, pico de gallo (pronounced \u201cpee-co dee guy-o\u201d), or salsa fresca, is a spicy, bold salsa containing fresh, chopped tomato, onion, cilantro, fresh serrano peppers, salt and key lime juice. The literal Spanish translation of pico de gallo is \u201crooster\u2019s beak,\u201d but don\u2019t worry, pico doesn\u2019t actually involve any parts of a rooster.<\/p>\n

It\u2019s a great addition to any dish, no matter how simple or complex it is. It goes great with some tortilla chips or alongside some fresh seafood. After trying this recipe, I can\u2019t believe I\u2019ve gone this long with being introduced to pico de gallo. Today\u2019s recipe, of course, uses watermelon, which gives the pico a nice summer sweetness.<\/p>\n

SHRIMP PICO DE GALLO<\/strong><\/p>\n

INGREDIENTS<\/p>\n

2 tablespoons canola or vegetable oil<\/p>\n

1 tablespoon minced, seeded jalapeno<\/p>\n

3 tablespoons minced, fresh shallots<\/p>\n

1 tablespoon minced, fresh garlic<\/p>\n

1 teaspoon soy sauce<\/p>\n

1 teaspoon ground cumin<\/p>\n

3 limes (juice squeezed from the limes)<\/p>\n

2 cups minced watermelon<\/p>\n

2 cups chopped, cooked shrimp<\/p>\n

\u00bc cup chopped fresh parsley<\/p>\n

1 cup diced roasted red pepper<\/p>\n

dash ground black pepper to taste<\/p>\n

INSTRUCTIONS<\/p>\n

Heat the oil in a heavy non-stick skillet over medium-high heat. Saute the jalapeno, shallots and garlic until golden and toasted around the edges. Remove from heat and add soy sauce and cumin. Cool.<\/p>\n

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.<\/p>\n

For more recipes using watermelon, check out the <\/em>\u201cRecipes\u201d section<\/a><\/em> of the National Watermelon Promotion Board website.<\/em><\/p>\n

UP NEXT: How to store a watermelon carving<\/em><\/strong><\/p>\n

Remember: All comments left on the blog this month are entered to win our THREE weekly National Watermelon Month July prizes, so comment as often as you\u2019d like!\u00a0<\/em><\/strong><\/p>\n

\u2014\u2014\u2014\u2014<\/em><\/strong><\/p>\n

Don\u2019t forget to enter our 2015 Watermelon Carving Contest! We still need plenty of entries in the \u201cBeginner\u201d category, so all you new carvers should definitely enter for a chance to win. The deadline for entries is 11:59 PM on August 3. There are $4,000 in prizes and the first 25 entrants will receive a Dexas watermelon cutting board<\/a>. Check out the official contest web page<\/a> for categories, judging criteria and how to enter!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

As a self-proclaimed lover of Mexican food (which is an understatement), I have to admit something that may be shocking and\/or disappointing. I don\u2019t actually know what Pico de Gallo is. I know, I know. I have failed as a dedicated, Mexican-cuisine-obsessed fan. With today\u2019s recipes, we\u2019re going to find out what has burrito lovers […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[214],"tags":[548,549,216],"class_list":{"0":"post-1924","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipes-2","7":"tag-pico-de-gallo","8":"tag-watermelon-and-shrimp-pico-de-gallo","9":"tag-watermelon-recipe","10":"entry"},"yoast_head":"\nRECIPE: WATERMELON AND SHRIMP PICO DE GALLO - What About Watermelon?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.whataboutwatermelon.com\/index.php\/2015\/07\/recipe-watermelon-and-shrimp-pico-de-gallo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: WATERMELON AND SHRIMP PICO DE GALLO - What About Watermelon?\" \/>\n<meta property=\"og:description\" content=\"As a self-proclaimed lover of Mexican food (which is an understatement), I have to admit something that may be shocking and\/or disappointing. 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