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Shrimpo de Gallo — Fresh homemade recipe photo

Shrimpo de Gallo

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When I first tried Shrimp de Gallo, the chef had overcooked the shrimp until they curled into tight little rubber rings. I stood there waiting for them to soften — they never did. Since then, I've learned to pull the shrimp at 135°F and let residual heat do the rest.
The name means "shrimp with peppers" in Spanish, which is exactly what you get: plump shrimp swimming through a garlicky tomato sauce studded with red bell pepper strips and a splash of white wine. I serve it over rice or with crusty bread to soak up every last bit.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the sauce:
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1 can 14.5 oz diced tomatoes with their juices
  • 1 red bell pepper cut into thin strips
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper adjust to taste
  • Salt and black pepper to taste
  • 1 tbsp fresh parsley chopped
For the shrimp:
  • 2 lbs large shrimp 21–25 count, peeled and deveined, tails optional
  • 1 lb lump crab meat picked over for shells (or use more shrimp if preferred)
  • 3 tbsp unsalted butter

Method
 

  1. Prepare all ingredients before starting — have garlic minced, bell pepper cut into strips, and shrimp patted dry with paper towels. This is the difference between a smooth cook and one where something burns while you're looking for the wine bottle.
  2. Heat olive oil in a large skillet over medium-high heat. Add red pepper strips and sauté until softened but still holding their shape, about 5 minutes. Remove peppers to a plate and set aside.
  3. In the same pan, add garlic and cook until fragrant but not browned — watch it closely because minced garlic goes from golden to bitter in seconds. About 45 seconds should do it.
  4. Pour in white wine to deglaze the pan, scraping up any fond (the browned bits stuck to the bottom). Let bubble for 1 minute until slightly reduced.
  5. Add diced tomatoes with their juices, smoked paprika, cayenne, and a generous pinch of salt. Simmer gently for about 8 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Meanwhile, season shrimp generously with salt and pepper on both sides. In a separate large skillet over medium-high heat, melt butter and add shrimp in a single layer (work in batches if needed — crowding will steam them instead of searing). Cook 2 minutes per side until opaque at the center and reaching an internal temperature of 135°F.
  7. Add cooked shrimp to the tomato sauce along with the sautéed peppers. If using crab meat, fold it in gently during the last minute so it warms through without breaking apart.
  8. Taste and adjust seasoning — you may want more salt or a squeeze of lemon for brightness. Sprinkle with parsley before serving.
    Serving suggestion: Serve over steamed white rice, with crusty bread on the side, or atop mashed potatoes if you're feeling indulgent. A wedge of lime alongside is always welcome.

Nutrition

Calories: 480kcalCarbohydrates: 18gProtein: 48gFat: 26gSaturated Fat: 9gCholesterol: 390mgSodium: 950mgPotassium: 680mgFiber: 4gSugar: 8gVitamin A: 18IUVitamin C: 55mgCalcium: 120mgIron: 6mg

Notes

If you're using frozen shrimp, thaw them quickly in cold water for about 15 minutes — no need to plan ahead. The sauce takes longer than the shrimp cook, so sauté the peppers first, remove them, then build the sauce and return everything at the end.

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