Low Carb Aguachile Inspired Shrimp Recipe
![Atkins Low Carb Aguachile Inspired Shrimp](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/e15bd49154bd67a55c58d2d34c4eb20e_ATK_USA_%20Low%20Carb%20Aguachile%20Inspired%20Shrimp.jpg)
8.1g
Net Carbs
Net Carbs
Prep Time: 60 Minutes
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 4
Difficulty: Moderate
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
17.4g
Protein
8g
Fat
3.4g
Fiber
215.2cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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0 3/4 cup lime juice, 100%, fresh squeezed
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1 ea fresh english cucumber
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1 cup fresh cilantro, leaves
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0 1/4 cup fresh yellow onion, chopped
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0 1/4 cup vinegar, distilled
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2 ea fresh jalapeno peppers
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1 ea fresh serrano peppers
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1 tsp table salt
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1 ea fresh garlic cloves
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16 oz raw shrimp, large
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2 Tbsp olive oil
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4 slice, thin (9g) fresh red onion
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2 lrg fresh radishes
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0 1/2 ea fresh avocado
DIRECTIONS
- Into a high powdered blender jar, add lime juice, half the cucumber (roughly chopped), ¾ of the cilantro leaves, chopped yellow onion, vinegar, seeded jalapeno, seeded serrano pepper, salt and garlic. Process until well blended. Measure out ½ cup, and place remaining lime mix in a medium bowl.
- Slice thawed shrimp in half lengthwise. Thinly slice remaining cucumber and radishes.
- In a large skillet over high heat, warm 1 tablespoon olive oil until shimmering. Add shrimp and cook undisturbed for 30 seconds, until shrimp are beginning to pink. Toss/ stir the shrimp until most are on their other side and cook another 30 seconds until shrimp are becoming opaque. Reduce heat to medium, add the reserved ½ cup lime mixture to the pan, and continue to cook until all the shrimp are opaque, about 1 ½ minutes more. Scrape into the bowl with the remaining lime mix.
- Add sliced red onion and sliced cucumber, stirring to mix and ensuring all the shrimp are covered in the lime mixture. Refrigerate until fully cooled, at least 40 minutes.
- Evenly divide between four bowls, about 1 cup each. Top each bowl with radishes (about 4 g), avocado (about 25 g), and remaining cilantro leaves, and serve chilled.
Cooking Tip