Ingredients
- 1 3/4 cups shrimp, shelled and deveined
- 2 Tbsp kosher salt
- 1/2 tsp baking soda
- 6 Tbsp fresh lime juice from about 8 limes, divided
- 1 cup diced white onion (about 1/2 large onion)
- 3/4 cup tomato puree
- 1/2 cup ketchup
- 3 Tbsp chopped cilantro leaves and tender stems
- 2 Tbsp fresh orange juice from 1 orange
- 1 jalapeno or serrano pepper, stemmed, seeded, and finely diced
- saltines for serving
Instructions
In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes.
Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño.
In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.
Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce.
Comments (0)
No comments yet. Be the first to comment!