Easy Shrimp Aqua Chiles Recipe | Almost Mexican with Carlos Anthony

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is more affordable.

serrano chiles

🥗Healthier: jalapeño

💰Cheaper: green bell pepper

Jalapeños are milder, while green bell peppers are less spicy and more economical.

Start by removing the tails from the shrimp and cut each shrimp in half down the middle for even cooking.

Juice 4 limes and ensure the lime juice fully covers the shrimp.

Add a hefty pinch of salt to the shrimp and mix well. Set aside in the refrigerator to marinate for 5 to 10 minutes, or up to an hour if possible.

Slice the red onion in half, then cut each half into quarters. Cut the bulb at an angle to create thin strips of red onion.

Chop serrano chiles finely, using a good amount of salt to season them.

Take two bunches of cilantro, removing some of the stems but keeping most of the leaves, and add to the mixture.

Add a little lime juice to the chopped chiles and cilantro mixture, along with some ice cubes to help blend it while keeping it cold and bright green.

Blend the mixture until well incorporated but not completely smooth, maintaining some texture.

Taste the sauce to ensure it is spicy enough, adjusting if necessary by adding more serrano chiles.

Let the shrimp continue to marinate in the lime juice while preparing garnishes.

Peel half a cucumber and slice it into chips for serving.

Slice avocado to use as a garnish.

Plate the cucumber chips, sprinkle with salt, and then top with the marinated shrimp.

Add slices of avocado on top of the shrimp and garnish with cilantro leaves and a sprinkle of flaky salt.

Finish with a drizzle of a nice finishing oil for richness and presentation.

Serve with optional Saltine crackers for added texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens