Shrimp in red aguachile is one of the best gastronomic options for those who love spicy dishes, fresh, quick to prepare and also has a smooth texture on the palate once the shrimp are marinated.
In this Mexican recipe, shrimp are cooked in lime and seasoned with Worcestershire sauce, garlic, onion and chile de arbol.
- 500 grams of medium shrimp
- 3 chiles de árbol
- ½ cucumber
- 4 tablespoons Worcestershire
- ¼ red onion
- ¼ white onion
- 4 cloves garlic
- 1 teaspoon olive oil
- 10 lemons
- 1 tablespoon olive oil
- Salt and black pepper to taste
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- Wash the shrimp, devein, rinse again with plenty of water and set aside in a bowl.
- Peel, cut the cucumber and red onion into thin slices.
- Pour oil in a skillet over medium heat and add the garlic, white onion, and chile de arbol and toast for 3 minutes. Once toasted, transfer to a blender.
- Add lime juice, Worcestershire sauce, salt to taste and vinegar. Blend all ingredients until smooth.
- Once ready, marinate the shrimp for 15 minutes, the red onion and cucumber with the red aguachile.
- The shrimp in red aguachile red will be ready once you notice that the shrimp turn pink, add black pepper to taste.
- Chili peppers roast faster than garlic and onion, so be careful to remove them from the pan first, because if they burn they will make the shrimp in red aguachile rojo bitter.
- If you are a spicy food lover, add more chili to the preparation, and you can also combine several chili peppers with the red aguachile.
- Don’t let the shrimp marinate for more than 15 minutes, or else the shrimp will become chewy.
- This delicious Mexican dish goes great with avocado, tostadas and a cold beer. It’s perfect for a hot afternoon.
If you liked this recipe to prepare shrimp in red aguachile, don’t miss the other dishes we have in this cookbook.