Shrimp & Strawberries!
Perfect sweet and savory combination, marinated shrimp are grilled and topped with a Pico de Gallo that gets a fresh flavor using strawberries instead of tomatoes.
Once grilled the salsa ingredients take on a nice, slightly smoky and sweetened flavor that pairs perfectly with the shrimp.
This Strawberry Pico de Gallo is delicious by itself, just served with tortilla chips but really takes on healthy notes when served in this recipe over grilled shrimp. But BE BRAVE and serve it over white fish, grilled chicken or grilled slices of eggplant and zucchini. It also elevates your Taco Tuesday when served over fish tacos.
Happy grilling those fruit, and not just for dessert!
Grilled Shrimp with Strawberry Pico de Gallo
(* indicates my preferred ingredients – see notes for alternatives)
1 large sweet onion
2 medium sized jalapeño peppers
4 cloves of garlic
1 lb fresh strawberries, hulled
1 yellow pepper, quartered
½ cup chopped cilantro (or parsley if you prefer)
Zest and juice of one lime
1 avocado, chopped
1 lb large shrimp, peeled and deveined
¼ cup O&V Lime Oil (divided) *
1 teaspoon grated ginger
1 teaspoon garlic paste
½ teaspoon O&V Lemon & Herb Rub *
¼ teaspoon fresh ground pepper
Drizzle of Honey or Runamok Sugar makers Cut Maple Syrup *
Lime wedges and warm flour tortillas
Metal or wooden skewers for shrimp
Heat a grill to medium high and place a grill pan on the grates. Soak wooden skewers in water for 30 minutes to prevent burning on the grill.
Cut the onion into quarters, keeping the core intact. Place the onions and the jalapeños on the grill pan and brown evenly on all sides (about 5-6 minutes). Add the garlic and yellow pepper and grill an additional 4-5 minutes turning to char all sides. Transfer the onion, jalapeño, garlic and pepper to a cutting board.
Add the strawberries to the grill pan and grill for 1-2 minutes on each side. Remove to the cutting board.
When the fruit and vegetables are cool enough to handle, quarter the strawberries and place in a bowl, chop the onions, garlic and yellow pepper and add to the bowl. Chop the jalapeños (remove and discard the seeds if you want a milder flavor, and leave them in for some spice) and add to the bowl.
Add the cilantro, half the juice, a pinch of salt and some fresh ground pepper and toss well. Chill for 15-30 minutes.
Separately in a bowl, mix 3 tablespoons of oil, ginger, garlic, Lemon & Herb rub, ¼ teaspoon ground pepper and the shrimp. Let marinade for 15 – 30 minutes.
Thread the shrimp onto skewers (be careful not to crowd them), and grill for 2-3 minutes on each side until cooked through and pink. Remove the cooked shrimp from the skewers.
Chop the avocado, drizzle with remaining lime juice and toss with the strawberries.
Drizzle generously with the honey or maple syrup. Serve the shrimp topped with the Strawberry Pico de Gallo. Drizzle with the remaining tablespoon of Lime oil and garnish with the lime zest.
Serve alongside warm tortillas and lime wedges
Active time 20 minutes Total Time: 55 minutes includes chilling time
* The Lime Oil adds wonderful tang and citrus notes to the dish without adding acid that will break down the strawberries and macerate them too quickly. You can also use a Lemon EVOO instead. The Lemon & Herb Rub adds deliciousness to the shrimp and an herby, savory note to counterbalance the sweetness of the Pico de Gallo. You can use your favorite high-quality fish rub instead. I love using the wonderful Runamok Sugar Makers Cut Maple Syrup in this recipe to keep it vegan, but feel free to use a local honey instead.
All highlighted products are available at Oil & Vinegar stores.
Categories: Entrée, Gluten Free, Dairy Free, Easy Entertaining, Seafood, Lemon & Herb Rub, Lime Oil, Runamok Sugar Makers Cut Maple Syrup, Grilled Shrimp, Strawberry Pico de Gallo, Appetizer, Salsa, Fish Tacos, Chip & Dip, Savory & Sweet, Mediterranean Diet, Summer Eating