Low Carb Aguachile Inspired Shrimp
8.1g
Net Carbs
17.4g
Protein
8.0g
Fat
3.4g
Fiber
215
Calories
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:
- 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.
- Slice thawed shrimp in half lengthwise. Thinly slice remaining cucumber and radishes.
- 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.
- 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.
- 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.
