PREP TIME: 10 MINS.
COOK TIME: 30 MINS.
SERVES: 4
ABOUT THIS RECIPE:
¡Frescura con fuego! Shrimp ‘cooked’ in lime, bathed in bold Juanita’s Ancho & Guajillo Adobo Multi-Use Cooking Sauce with cucumbers and red onion. The savory, tangy notes of guajillo and ancho chiles bring captivating depth to every bite. Serve chilled with tostadas, avocado slices, or crispy tortilla chips for a flavor-packed experience. Oceanic kick meets kitchen creativity!
INGREDIENTS:
- ¼ cup Juanita’s Ancho & Guajillo Adobo Sauce
- 16 x-large shrimp, peeled and cleaned
- 12 limes, juiced
- 1 tbsp. chipotle puree
- ½ cup red onion, thinly sliced
- 1 cup English cucumber, thinly sliced
- ½ bunch cilantro (with stems), chopped
- 1 tbsp. extra virgin olive oil
- Salt and pepper to taste
- Corn tortilla tostadas
STEP BY STEP:
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Peel, clean, and butterfly shrip (by slicing all the way through).
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Rinse shrimp in cold water, pat dry, and soak in juice of 8 limes for 30 minutes in the fridge.
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Mix juice of 4 limes, chipotle puree, Juanita’s Ancho & Guajillo Adobo Sauce, olive oil, cilantro, salt, and pepper.
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Mix sliced red onions and drained shrimp with the sauce. Add more lime juice if desired.
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Arrange cucumber slices and top with shrimp mixture. Garnish with cilantro and olive oil. Serve with tostadas or alone.
