If you are looking for a bright keto recipe for spring, look no further than this fun take on pico de gallo! Although the tortilla chips you would normally eat with this recipe are not keto-friendly, this recipe is so tasty you will not miss the chips one bit as you scoop it with a spoon! This also works a great topping for steaks if you feel like a fresh take on surf and turf.

Ingredients:

•   1 Tbsp of extra-virgin olive oil

•   1 clove of garlic, minced

•   1/4 tsp of chili powder

•   1 lb of large shrimp, tails removed

•   1 1/2 lb of tomatoes, seeded and finely diced (about 3 cups)

•   1/2 cup of white onion, finely chopped

•   1/2 cup of cilantro, finely chopped

•   2 jalapeño peppers, seeds removed and finely diced

•   1 avocado, finely diced

•   2 Tbsp of fresh lime juice

•   Salt, for seasoning

Directions:

1.      In a large skillet, heat the oil over medium-high heat. Season the shrimp with salt and add the shrimp to the skillet along with garlic and chili powder. Cook, tossing occasionally, until the shrimp are pink and just cooked through (about 3 minutes). Using a slotted spoon, transfer the shrimp to a cutting board to cool.

2.      Roughly chop the cooled shrimp into small pieces and put them into a medium bowl. Add the tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and season with salt to taste. 

3.      Stir it up and dig in!