We are open for Grab and Go Purchase Every Tuesday and Wednesday from 8am-6pm in Coleraine at our retail store. We will be moving locations in April! After April we will be located in the YMCA in Grand Rapids (400 RIVER ROAD GRAND RAPIDS, MN)


If you are looking for the perfect, lightest, and most refreshing summer side dish, this is it!! And the best part, there is actually zero cooking involved. Just chopping and marinating. But don't worry, you won't be eating raw shrimp, the acid from the lemon and lime juice cooks the shrimp for you! This recipe calls to be refrigerated overnight. You technically can eat this before that as long as the shrimp is no longer opaque and is done. I like to let it marinate overnight though. The flavors of this are amazing and so fresh. 


  • 1 package peeled and deveined shrimp
  • 6 lemons, juiced
  • 6 limes, juiced
  • Cajun seasoning
  • salt and pepper
  • 2 Roma tomatoes, cored and diced
  • 1 red onion, diced
  • 1 English cucumber
  • 1 handful chopped cilantro
  • 2 seeded and diced jalapenos
  • 1 cup clamato juice


Thaw and clean your shrimp. Make sure to removed the vein. Cut it into small, bite sized pieces. Season your shrimp with any seasonings you prefer. I used Cajun. Juice your lemons and limes and pour over the shrimp. This will begin to cook the shrimp. While you let the shrimp "cook", cut up and finely dice all of your veggies. Add them all to the bowl and stir. Stir in your clamato juice. Let marinate and cook in the fridge overnight. Serve cold with chips and enjoy! 

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