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.
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.
4Just before serving, stir in the cilantro, cucumber, and avocado.
Creamy, rich, and ultra-smooth, this pasta dish is an all around winner. This shrimp fettuccine alfredo recipe, which calls for quick-cooking refrigerated pasta, is a great go-to dish for hectic weeknights. Serve with a side of roasted asparagus.
How to Make a Quick Shrimp Stock
Add the essence of the sea to your gumbo without the fishy smell.
Classic Cajun flavors--the smoky, spicy seasoning; sweet shrimp; and onion, green bell pepper, and celery trinity--give this pasta toss a New Orleans vibe.
How to Make Easy Shrimp Pasta
There's really only one requirement for a weeknight dinner: that it can be prepared quickly. But who says you can't also have fancy and delicious? In this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shows you how to use our Fast Lemon-Parsley Shrimp Pasta recipe to create an easy yet elegant meal at home.