Starters & salads
Shrimp Aguachile
To butterfly shrimp, shell the shrimp and remove the tail. Insert a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife. Using your hands, open the flesh of the shrimp until it lies flat.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 5 min
- Active
- 5 min
- Cook
- 15 min
- Total
- 15 min
- Yield
- 4 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Starters & salads
- Time
- 15–30 min
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Easy
- fresh 'chile de árbol' chilies
- 1–2
- garlic
- 2 cloves
- fresh cilantro leaves
- 14 g
- lime juice
- 57 g
- English cucumber
- 142 g
- Worcestershire sauce
- 0.5 tsp
- soy sauce
- 0.5 tsp
- salt
- 0.3 tsp
- large shrimp, raw, peeled, deveined
- 454 g
- corn tostadas
- 4–6
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 28.7 g
- Energy
- 1,626.7 kJ
- Calories
- 388.8 kcal
- Fat
- 14.3 g
- Fibre
- 2 g
- Carbohydrates
- 40.7 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗