Recipes

Low Carb Aguachile Inspired Shrimp Recipe

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Atkins Low Carb Aguachile Inspired Shrimp
8.1g
Net Atkins Count TM
Prep Time: 60 Minutes
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
17.4g

Protein

8g

Fat

3.4g

Fiber

215.2cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/4 cup lime juice, 100%, fresh squeezed FNDDS
  • 1 ea fresh english cucumber Fresh Direct
  • 1 cup fresh cilantro, leaves USDA
  • 0 1/4 cup fresh yellow onion, chopped USDA
  • 0 1/4 cup vinegar, distilled USDA
  • 2 ea fresh jalapeno peppers USDA
  • 1 ea fresh serrano peppers FNDDS
  • 1 tsp table salt USDA
  • 1 ea fresh garlic cloves USDA
  • 16 oz raw shrimp, large USDA
  • 2 Tbsp olive oil USDA
  • 4 slice, thin (9g) fresh red onion USDA
  • 2 lrg fresh radishes USDA
  • 0 1/2 ea fresh avocado USDA

DIRECTIONS

  1. Into a high powdered blender jar, add lime juice, half the cucumber (roughly chopped), ¾ of the cilantro leaves, chopped yellow onion, vinegar, seeded jalapeno, seeded serrano pepper, salt and garlic. Process until well blended. Measure out ½ cup, and place remaining lime mix in a medium bowl.
  2. Slice thawed shrimp in half lengthwise. Thinly slice remaining cucumber and radishes.
  3. In a large skillet over high heat, warm 1 tablespoon olive oil until shimmering. Add shrimp and cook undisturbed for 30 seconds, until shrimp are beginning to pink. Toss/ stir the shrimp until most are on their other side and cook another 30 seconds until shrimp are becoming opaque. Reduce heat to medium, add the reserved ½ cup lime mixture to the pan, and continue to cook until all the shrimp are opaque, about 1 ½ minutes more. Scrape into the bowl with the remaining lime mix.
  4. Add sliced red onion and sliced cucumber, stirring to mix and ensuring all the shrimp are covered in the lime mixture. Refrigerate until fully cooled, at least 40 minutes.
  5. Evenly divide between four bowls, about 1 cup each. Top each bowl with radishes (about 4 g), avocado (about 25 g), and remaining cilantro leaves, and serve chilled.

Cooking Tip