Low Carb Aguachile Inspired Shrimp

DifficultyModerate
Yield4 servings
Prep1 hr
Cook5 mins

8.1g

Net Carbs

17.4g

Protein

8.0g

Fat

3.4g

Fiber

215

Calories

Low Carb Aguachile Inspired Shrimp

Ingredients:

  • 3/4 cup lime juice, 100%, fresh squeezed FNDDS
  • 1 ea fresh english cucumber Fresh Direct
  • 2 eas fresh jalapeno peppers USDA
  • 1/4 cup fresh yellow onion, chopped USDA
  • 1 teaspoon table salt USDA
  • 16 ounces raw shrimp, large USDA
  • 1 ea fresh garlic cloves USDA
  • 1 cup fresh cilantro, leaves USDA
  • 1/4 cup vinegar, distilled USDA
  • 1 ea fresh serrano peppers FNDDS
  • 2 tablespoons olive oil USDA
  • 4 slice, thin (9g) fresh red onion USDA
  • 2 lrgs fresh radishes USDA
  • 1/2 ea fresh avocado USDA

Directions:

  1. Into a high powdered blender jar, add lime juice, half the cucumber (roughly chopped), ¾ of the cilantro leaves, chopped yellow onion, vinegar, seeded jalapeno, seeded serrano pepper, salt and garlic. Process until well blended. Measure out ½ cup, and place remaining lime mix in a medium bowl.
  2. Slice thawed shrimp in half lengthwise. Thinly slice remaining cucumber and radishes.
  3. In a large skillet over high heat, warm 1 tablespoon olive oil until shimmering. Add shrimp and cook undisturbed for 30 seconds, until shrimp are beginning to pink. Toss/ stir the shrimp until most are on their other side and cook another 30 seconds until shrimp are becoming opaque. Reduce heat to medium, add the reserved ½ cup lime mixture to the pan, and continue to cook until all the shrimp are opaque, about 1 ½ minutes more. Scrape into the bowl with the remaining lime mix.
  4. Add sliced red onion and sliced cucumber, stirring to mix and ensuring all the shrimp are covered in the lime mixture. Refrigerate until fully cooled, at least 40 minutes.
  5. Evenly divide between four bowls, about 1 cup each. Top each bowl with radishes (about 4 g), avocado (about 25 g), and remaining cilantro leaves, and serve chilled.

FIND MORE RECIPES

We think you might like