Cooked Shrimp & Lime Cups

Name: Cooked Shrimp & Lime Cups
Yield: 4 servings
Ingredients: 300 g Raw peeled shrimp; 200 g Cucumber; 40 g Red onion; 8 g Cilantro; 2 whole Lime; 1 tsp Ají amarillo paste; 1 tbsp Olive oil; 0.25 tsp Salt; 1000 ml Water

Fully cooked shrimp with crisp cucumber, red onion, cilantro and a bright lime dressing touched with ají amarillo.

45 minutes · Easy · 4 servings

Also allow: Frozen shrimp require additional refrigerator thawing time before starting.

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp300 g
Cucumber200 g
Red onion40 g
Cilantro8 g
Lime2 whole
Ají amarillo paste1 tsp
Olive oil1 tbsp
Salt0.25 tsp
Water1000 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans (shrimp). Check the chili paste and shrimp packaging for additional allergens or sulfites.

Method

Prepare for safe cooking

If the shrimp are frozen, thaw them fully in the refrigerator before starting; allow extra time for this. Remove any remaining tail shells and check for and remove the dark intestinal vein. Keep the raw shrimp and their utensils away from the vegetables. Bring the measured water to a gentle boil in a medium saucepan.

Cook before adding citrus

Add the shrimp and return the water to a gentle simmer. Cook for about 3–5 minutes, depending on size, until the thickest part of each shrimp reaches 74°C (165°F) on a clean thin-probe thermometer and the flesh is firm and opaque. Larger shrimp may need longer. Drain using clean equipment and cool briefly under cold running water, then drain very well. Spread on a clean shallow plate and refrigerate for 15–20 minutes until cold.

Chop the vegetables and dress

While the shrimp chill, wash the cucumber, cilantro and limes. Halve the cucumber lengthways, scrape out any watery seed core and cut into 1 cm dice. Peel and finely dice the onion; finely chop the cilantro. Squeeze the limes and measure 3 tbsp juice. Whisk this with the chili paste, olive oil and salt in a clean bowl.

Combine just before serving

Cut the cold cooked shrimp into bite-size 1.5 cm pieces. Fold into the dressing with the cucumber, onion and cilantro. Divide between four small serving cups or bowls and serve immediately, spooning the light dressing evenly over them. Keep refrigerated until service and use any leftovers within 24 hours.

Lime adds flavour but does not replace heat cooking or make raw shrimp safe. Keep these cups cold and assemble near serving time so the cucumber stays crisp.

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