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Nutrition Facts
Serving Size 223 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 15
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 180 mg 60%
Sodium 1790 mg 75%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 21 g
Vitamin A 30% Iron 6%
Vitamin C 90% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp in Aguachile
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

2/3 cup(s) fresh lime juice, plus more as desired
2 cloves of garlic, smashed
1 cup(s) green onions, roughly chopped
1/3 cup(s) white onions, roughly chopped
1 cup(s) cilantro, leaves loosely packed, plus more as desired
3 jalapeños, stem trimmed, and seed jalapeno if milder is your preference
2 Tsp ground cumin
1 1/2 Lb Wild Argentine Red Shrimp
1 Tbsp kosher salt, plus more as needed to taste
2 bay leaves
1 large English cucumber, diced small
1 large red bell pepper, diced small
2 large tomatillos, diced small
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Make aguachile sauce: In a blender, combine lime juice, 1/3 cup water, garlic, green and white onions, cilantro, jalapeños, and cumin. Blend until smooth. Season to taste and set aside.
Place shrimp in a pot and just cover with water, add salt and bay leaves and bring to a boil.
Allow shrimp to cook until just tender and fully cooked, 3 to 4 minutes. Remove to an ice bath for just a few seconds to stop the cooking process.
Drain shrimp, roughly chop and place in a bowl along with diced cucumber, red bell pepper, and tomatillos. Season with salt and pepper, and stir to combine.
Pour aguachile sauce over everything and mix well. Cover and refrigerate for at least 30 minutes to 1 hour to allow everything to marinate.
Serve with chips as a snack or as a meal on top of tostadas.


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