Description
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.
Ingredients
Scale
- 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.