Aguachile Shrimp Salad in Your Pressure Cooker
Quick and refreshing shrimp salad with a tangy, spicy kick.
Equipment
- 1 Large bowl
Ingredients
Main ingredients
- 2 lbs Shrimp peeled and deveined
- 1/2 cup Lime Juice freshly squeezed
- 4 Serrano Chiles stemmed and seeded
- 1/2 cup Cilantro leaves and stems, tightly packed
- 1/2 cup Parsley leaves and stems
- 1/2 cup Mint fresh leaves
- 1/2 cup Sour Cream full-fat
- 2 tbsp Mayonnaise
- 1 Cucumber peeled, seeded, and cut into half-moons
- 4 Tomatillos halved and thinly sliced
- 0.5 Red Onion thinly sliced
- 1 Avocado sliced
- Sea Salt and Black Pepper for seasoning
- Baguette or Tostadas for serving
Instructions
Instructions
- Mix up the marinade first in a big bowl. Combine the lime juice, serrano chiles, cilantro, parsley, and mint. Stir it up real good so it’s all blended.
- Toss in your shrimp and season with sea salt and black pepper. Make sure every shrimp gets that marinade love.
- Cover the bowl and pop it in the fridge for 30 minutes to an hour. The lime juice cooks the shrimp kinda like a ceviche.
- While shrimp chills, prep that cucumber and set aside. Keeps the crunch fresh.
- After marinating, add cucumber, sour cream, and mayonnaise to the bowl. Mix gently so you don’t mash the shrimp or veggies.
- Taste test time. Adjust salt or lime juice if you want a little more punch.
- Serve with fresh cilantro garnish and your bread choice on the side. Enjoy immediately for best freshness.
Notes
The shrimp cooks in lime juice, providing a ceviche-style dish. Adjust spice level to taste by varying serrano peppers.