Ingredients (9)
- 1 pound medium fresh shrimp, peeled and deveined
- Kosher salt
- 3/4 cup freshly squeezed lime juice (about 4 to 6 limes)
- 3/4 cup freshly squeezed lemon juice (about 2 to 3 limes)
- 1 cup finely diced red onion
- 1 serrano chile, stemmed, seeded, and finely diced
- 1 cup chopped fresh cilantro
- 1/2 English cucumber, seeded, cut into 1/2-inch cubes
- 1 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes
Nutritional Information
- Calories206
- Fat8.77g
- Saturated fat1.42g
- Trans fat0.02g
- Carbs17.71g
- Fiber4.76g
- Sugar4.71g
- Protein17.6g
- Cholesterol142.88mg
- Sodium651.16mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Shrimp
Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
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Next: How to Freeze Shrimp
Tip
How to Freeze Shrimp
For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
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2 of 3
Next: How to Thaw Shrimp
Tip
How to Thaw Shrimp
Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.
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Next: How to Store Shrimp
Fresh shrimp are briefly poached, then halved and allowed to cure in lime and lemon juice. To finish, they’re tossed with onion, serrano chile, cilantro, cucumber, and avocado. This recipe makes for an excellent party appetizer, paired with cocktails such as our easy martini recipe.
Instructions
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1Bring a large pot of salted water to the boil. Add the shrimp and cook until firm and opaque, 1 to 2 minutes. Drain and run the shrimp under cold water to stop the cooking. Drain on paper towels and set aside.
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- 2Cut the shrimp in half lengthwise and place in a medium nonreactive (glass, ceramic, or stainless steel) bowl. Add the lime and lemon juices, cover the bowl, and refrigerate for 30 minutes.
- 3Add the onion and serrano chile to the bowl, cover, and refrigerate for an additional 30 minutes.
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4Just before serving, stir in the cilantro, cucumber, and avocado.
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