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- Yields:
- 1 – 4
- Total Time:
- 1 hr 25 mins
- 3
medium serrano chiles (stemmed and seeded for less heat, if desired), plus more sliced, for serving
- 1
large tomatillo (about 4 oz), peeled, rinsed, and cored
- 1
large clove garlic
- 5 tbsp.
fresh lime juice
- 1 1/4 c.
bottled coconut water (from refrigerator section)
- 1 1/2 c.
cilantro, plus extra leaves, for serving
- 1 1/2 tbsp.
canola oil
- 3
Persian cucumbers, half chopped into large chunks and half thinly sliced
-
Kosher salt
- 1 lb.
extra-large cooked, peeled, and deveined shrimp (thawed, if frozen), halved horizontally
- 1/2
small red onion, thinly sliced
- 1 1/2 oz.
fresh coconut, shaved
- 1
avocado, diced
Directions
-
- Step 1In blender on high, puree serranos, tomatillo, garlic, lime juice, coconut water, cilantro, oil, chopped cucumber, and 1 tsp salt until smooth, about 30 seconds. Refrigerate in airtight container until completely chilled, at least 1 hr., up to 3 days.
- Step 2When ready to serve, toss shrimp with onion, sliced cucumber, and half of coconut. Pile mixture in serving bowls, then ladle in aguachile. Top with avocado, remaining coconut, sliced serrano, and cilantro leaves, if desired.
Per serving: About 343 cal, 18.5 g fat (5.5 g sat), 239 mg chol, 1,581 mg sodium, 18 g carb, 6 g fiber, 7 g sugar (2 g added sugar), 28 g pro
This article originally appeared in the July/August 2023 issue of Women’s Health.
Recipe Developer
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!
