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Agua Chile Shrimp Cucumber Recipe


Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 cup fresh lime juice
  • 1/4 medium red onion
  • 1 1/2 cups sliced English cucumber
  • 1 cup packed fresh cilantro
  • 2 jalapeño peppers
  • 1 serrano chili (optional)
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1 medium avocado

Instructions

  1. Slice shrimp lengthwise, place in shallow dish, cover with lime juice, add salt. Let cure 20-30 minutes until pink.
  2. Slice red onion paper-thin, salt generously, cover with water. Add white vinegar for color enhancement.
  3. Blend lime juice, garlic, cilantro, jalapeños, serrano, and salt until completely smooth, about 1 minute.
  4. Pour marinade over cured shrimp, add drained onions and cucumber. Toss gently to coat evenly.
  5. Refrigerate 30 minutes to 4 hours. Taste and adjust seasoning before serving.
  6. Top with avocado slices, fresh cilantro, drizzle olive oil. Serve with tortilla chips.

Notes

  • Use the freshest shrimp possible – frozen works but thaw completely and pat dry first
  • Don’t over-cure the shrimp as it can become rubbery – 30 minutes maximum for small shrimp
  • Blend the marinade for a full minute to achieve the signature smooth, bright green color
  • Salt the onions to remove their harsh bite and create a more mellow flavor
  • Serve immediately after adding avocado to prevent browning and maintain freshness

Nutrition

  • Serving Size: 1 cup
  • Calories: 145
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 140mg