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This irresistible fresh and fiery treat is perfect for sharing
If you’re a fan of Mexican street food, you’re going to love these Shrimp Chilindrinas. This dish is a vibrant fusion of flavors and textures, featuring crispy wheat chicharrones topped with succulent shrimp and a medley of fresh ingredients. But the real star of the show? El Yucateco Chile Habanero Hot Sauce, which adds a delicious heat that elevates every bite.
The base of wheat chicharrones are smeared with rich sour cream, layered with fresh shredded lettuce, juicy tomatoes, and crisp cucumber. Add to that the succulent, buttery taste of perfectly cooked shrimp, tangy pickled jalapeños, smooth avocado slices, and a sprinkle of cotija cheese for a hint of salty goodness.
Related recipe: Aguachile Negro
What truly brings this dish to life is the generous drizzle of El Yucateco Chile Habanero Hot Sauce. Known for its bold flavor and fiery kick, this hot sauce infuses the Shrimp Chilindrinas with a unique spice that complements the fresh ingredients perfectly. Each bite is a harmonious mix of creamy, crunchy, and spicy, with the El Yucateco Hot Sauce tying all the flavors together.
If you’d like to go the traditional route, you can replace the shrimp with pickled pork skins. This treat is just as delicious.
Whether you’re looking for a unique appetizer or a standout main course, Shrimp Chilindrinas are sure to impress. Serve them up at your next gathering, and watch them disappear in no time. Don’t forget to keep a bottle of El Yucateco Chile Habanero Hot Sauce handy for those who crave an extra kick!
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Shrimp Chilindrinas
If you’re a fan of Mexican street food, you’re going to love these Shrimp Chilindrinas! This dish is a vibrant fusion of flavors and textures, inspired by the beloved Chilindrinas found in Mexican street markets.
- Total Time: 16 minutes
- Yield: Makes 4
Ingredients
1 pound (about 24) medium shrimp, cleaned, tail-off
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
4 (9”x5”) wheat chicharrones
½ cup sour cream
2 cups shredded lettuce
1 cucumber, peeled, seeds removed and chopped
¼ piece red onion, slided
1 roma tomato, sliced
½ cup pickled jalapeño slices, drained
1 large avocado, sliced
¼ cup crumbled cotija cheese
El Yucateco Chile Habanero Hot Sauce
Lime slices for juicing
Instructions
Sprinkle shrimp with salt and pepper. Melt butter in a large skillet over medium heat. Add shrimp and cook until pink. About 3 minutes on each side.
Evenly spread 2 tablespoons of sour cream on each chicharron. Top each with ½ cup lettuce, ¼ cup cucumber, red onion slices, tomato slices, 3-4 pickled jalapeño slices, 3-4 avocado slices, 6 shrimp, 1 tablespoon cotija sprinkled evenly and a drizzle of El Yucateco Chile Habanero Hot Sauce. Sprinkle with lime juice and serve.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
