Agua Chile
Directions
- 1Peel and cut the cucumber into half-moons.
- 2Slice the red onion thinly.
- 3Combine the sliced cucumber and red onion in a bowl.
- 4Clean and devein 2 lbs of raw jumbo shrimp, then cut them into large chunks.
- 5Pour 1 cup of freshly squeezed lime juice over the shrimp.
- 6Season the shrimp with salt and pepper.
- 7Cover the shrimp with foil and refrigerate for 30 minutes.
- 8Prepare the green sauce by blending 4 serrano peppers, 1/4 cucumber, 1/2 bunch of cilantro, 1 garlic clove, salt, pepper, 1 tsp Maggi sauce, and 1/3 cup of the juice from the shrimp.
- 9Pour the green sauce over the shrimp and vegetables, then mix well.
- 10Cover the mixture with foil and refrigerate for at least 2 hours.
- 11Spray 3 low-carb tortillas with zero-cal cooking spray and air-fry them at 400 degrees, flipping once until crispy.
- 12Serve 1 serving (300g not including juice) of Agua Chile with 3 low-carb tortillas and 1.5 oz of avocado.
Ingredients
- 2 lbs raw jumbo shrimp
- 1 cup fresh squeezed lime juice
- 4 serrano peppers
- 1.25 cucumber
- 0.5 bunch cilantro
- 1 garlic clove
- salt
- pepper
- 1 tsp maggie sauce
- 1 red onion
- 3 low-carb tortillas
- zero-cal cooking spray
- 1.5 oz avocado
Equipment
knifecutting boardbowlfoilrefrigeratorblenderair fryerfood scale
Tips
- Cut shrimp into big chunks or whatever size you prefer.
- For the veggies, you can add more or less as they are low in calories.
- Do not let the Agua Chile sit for more than 2 days in the fridge.
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