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