Aguachile de Camarón (Shrimp...Aguachile de Camarón (Shrimp Cooked in Lime and Chile)

Aguachile de Camarón (Shrimp Cooked in Lime and Chile) takes roughly 45 minutes from beginning to end. For $3.15 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. This main course has 227 calories, 16g of protein, and 15g of fat per serving. 33 people have tried and liked this recipe. It is brought to you by Epicurious. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you have lime juice, olive oil, kosher salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 60%, this dish is solid. Try Aguachile de Camarón (Shrimp Cooked in Lime and Chile), Corn Cooked in Husks on the Grill With Chile-Lime Butter, and Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.

2. 02

   Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.

3. 03

   In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.

4. 04

   Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.