Healthy, Fast and Delicious (SHRIMP) AGUACHILE DE CAMARONES!

shrimp

🥗Healthier: zucchini

💰Cheaper: surimi

Zucchini offers a low-calorie option, while surimi is a more affordable seafood alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly substitute.

Clean the shrimp, remove the shells, and devein them, setting the shells aside for stock.

Butterfly the shrimp and place them in a bowl.

To make the shrimp stock, combine the shrimp shells, 2 cups of water, half a small onion, half a celery stalk, 4-5 parsley stems, and 1 bay leaf in a pot and simmer at medium temperature for about 20 minutes.

Strain the stock and set aside 1/4 cup for the recipe, freezing the rest if desired.

Sprinkle 1 teaspoon of salt over the shrimp and combine well, then add lime juice to cover the shrimp and set aside for 4-5 minutes to cure.

To pickle the onions, place them in a bowl with salt and lime juice, watching the juice turn pink.

Blend the shrimp stock, parsley, serrano chilies, and the juice used to cure the shrimp to make the agua chile.

Lay the shrimp on a platter and pour the agua chile over them, then add the cucumbers, onions, cilantro, and serrano slices on top.

Finish with a little salt and olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens