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+ servings

Shrimp Aguachiles

For the seafood lovers. This delicious recipe is inspired by Coni's Seafood in Los Angeles.
Course: Appetizer
Cuisine: Vietnamese
Keyword: seafood, shrimp
Servings: 1 large appetizer
Calories: 415kcal


  • 6-8 spot prawns preferably live heads removed, body deveined
  • 2 small seedless cucumber. Thinly slice one into 1/8 in rounds for garnish and reserve other.
  • 1/2 cup fresh lime juice
  • 1/4 cup cilantro
  • 1-2 jalapeño or serrano chili split deseeded (use more or less according to preference)
  • 1 small red onion thinly sliced
  • 1/2 cup flour
  • frying oil
  • sea salt


  • Add lime juice, 1 cucumber, cilantro, and chili into blender and blend until smooth. If desired, strain any pulp with fine mesh. Season liquid with sea salt to taste and set aside. Layer cucumbers on bottom of serving platter and set aside.
  • Dehead and devein the prawns. Lightly coat the heads in flour and deep fry until crispy.
  • Toss the shrimp body into the agachile sauce and plate onto serving platter. Garnish with sliced onions and pour additional agauchile sauce on top if desired. Plate the fried shrimp heads and serve immediately.


Calories: 415kcal | Carbohydrates: 82g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 302mg | Potassium: 1269mg | Fiber: 9g | Sugar: 16g | Vitamin A: 916IU | Vitamin C: 83mg | Calcium: 192mg | Iron: 5mg
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