Ingredients
Scale
- 1 lb wild shrimp, peeled, cleaned, and deveined
- ½ cup lime juice (2–3 fresh limes)
- 1 teaspoon salt
- ¼ cup red onion, very thinly sliced
- 4–5 tomatillos, peeled, rinsed, and quartered
- ½ to 1 jalapeño, sliced
- 1 garlic clove
- 1/2 bunch cilantro, leaves and tender stems (about 1 cup), more for garnish
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 cup english cucumber, diced
- 1 cup cherry tomatoes, halved
- chili flakes to taste
Instructions
- Remove and clean the shrimp, ensuring all veins are eliminated. Chop into small ½ inch pieces and place in a shallow bowl in a single layer.
- Season the shrimp with salt and cover with lime juice, mixing well. Let this stand for 5 minutes before adding red onions and mix again. Refrigerate for 10-15 minutes until shrimp turns opaque.
- Blend tomatillos, jalapeño, cilantro, garlic, salt, olive oil, and ¼ cup of the lime juice used for curing the shrimp until smooth. If the kitchen is hot, include an ice cube while blending.
- Combine cucumbers, tomatoes, and the blended green sauce with the shrimp, mixing thoroughly.
- Adjust seasoning with salt and chili flakes according to taste, and let it chill for up to 2 hours. Garnish with cilantro before serving alongside tortilla chips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Fresh shrimp works best for this recipe; avoid using pre-cooked shrimp.
Adjust the heat by modifying the amount of jalapeño used or adding more chili flakes.
- Prep Time: No Data
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 175mg