Agua Chile

150 mins
Serves 4
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Directions

  1. 1Peel and cut the cucumber into half-moons.
  2. 2Slice the red onion thinly.
  3. 3Combine the sliced cucumber and red onion in a bowl.
  4. 4Clean and devein 2 lbs of raw jumbo shrimp, then cut them into large chunks.
  5. 5Pour 1 cup of freshly squeezed lime juice over the shrimp.
  6. 6Season the shrimp with salt and pepper.
  7. 7Cover the shrimp with foil and refrigerate for 30 minutes.
  8. 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.
  9. 9Pour the green sauce over the shrimp and vegetables, then mix well.
  10. 10Cover the mixture with foil and refrigerate for at least 2 hours.
  11. 11Spray 3 low-carb tortillas with zero-cal cooking spray and air-fry them at 400 degrees, flipping once until crispy.
  12. 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.