Aguachile Shrimp Salad

Aguachile Shrimp Salad

Published: Aug. 27, 2025

Recipe Metadata

• Total Time: 35 minutes

• Prep Time: 15 minutes

• Cook Time: 20 minutes

Ingredients (Serves 4–6)

• 2 pounds peeled, deveined large shrimp (16–20 count, for even cooking)

• ½ cup fresh lime juice (from 6–8 large limes; strained to remove seeds)

• 4 serrano chiles, stemmed and seeded (adjust seed content for spice preference)

• ½ cup tightly packed cilantro leaves and tender stems (plus ½ cup leaves for garnish)

• ½ cup tightly packed parsley leaves and tender stems

• ½ cup tightly packed mint leaves

• ½ cup full-fat sour cream

• 2 tablespoons mayonnaise

• 1 small cucumber, peeled, seeded, halved, and cut into ½-inch half-moons

• 4 medium tomatillos, halved lengthwise and thinly sliced

• ½ small red onion, thinly sliced (soaked in ice water for 5 minutes to reduce sharpness, optional)

• 1 large avocado, thinly sliced (add just before serving to prevent browning)

• 1 baguette (cut into ¼-inch rounds) or tostadas, for serving

• Sea salt and black pepper, to taste

Preparation

1. Cook the Shrimp

Bring a large pot of salted water to a rolling boil. Add the peeled, deveined shrimp and cook for 2–4 minutes (smaller shrimp may take 2 minutes; larger, 4 minutes). The shrimp are fully cooked when bright pink and opaque throughout. Using a slotted spoon, transfer shrimp to an ice bath to stop cooking immediately and cool for 5 minutes. Drain, then roughly chop into bite-sized pieces.

1. Prepare the Herb-Lime Sauce

In a blender or food processor, combine lime juice, stemmed serrano chiles, ½ cup cilantro (with stems), parsley, and mint. Pulse until smooth but retain visible herb speckles (preserves texture). Pour the blended mixture into a large bowl and whisk in sour cream and mayonnaise until fully incorporated. Season with sea salt and black pepper to taste.

1. Assemble the Salad

In a large bowl, toss chopped shrimp with the herb-lime sauce until evenly coated. Season cucumber half-moons with a pinch of sea salt, toss, then add tomatillos and red onion. Gently fold all ingredients together (reserve avocado and additional cilantro for garnish). Transfer to a chilled serving platter. Scatter reserved cilantro leaves and arrange avocado slices on top. Serve immediately with toasted baguette rounds or tostadas.

User Comments

• @Marlene: “It has ½ cup of full fat sour cream plus 2 tablespoons of mayo—how can it be in need of fat?”

• Anonymous: “Many fabulous flavorful herbs! So do you have any specific recommendations that you would like to offer?”

• Anonymous: “This was extraordinarily mediocre, way too much acid, desperately in need of fat and flavor.”

• Anonymous: “This was fabulous and will go into our rotation. No greasy pans to wash! The herbs were bright and added to the sour cream/mayo, made a smooth sauce. I made it exactly as written except for the tomatillos (not locally available). The avocado and crunch of the cucumbers added different textures. I would add more mint and less parsley. Perfect over ¼-inch toasted baguette rounds.”

• Anonymous: “Delicious!!! I needed more lime juice for herbs to blend but it worked. Seeded half serranos, left half for heat. Forgot to chop shrimp but it didn’t matter. Cooked for just under 2 mins (perfect). Labor-intensive but superb for late summer dinner parties with tostadas/tortilla chips. Fusion idea: spoon over lo mein noodles!”

• Anonymous: “Works without cilantro! Left out for a friend who dislikes it, upped lime juice slightly, offered optional cilantro at the table. Both versions delicious. Will make again!”

Note: Adjust lime juice, herbs, or serrano seeds to taste. For a milder acid profile, reduce lime juice or soak red onion longer in ice water.