Luscious Lime Shrimp

A light, citrus-bright shrimp appetizer that cooks in three minutes and tastes like it came from a beachside ceviche bar. Large shrimp get tossed in a lime-cilantro-jalapeño dressing, marinated briefly, broiled just past translucent, then dressed a second time and served chilled over crisp cucumber rounds.

The double-dress technique is the move. The first light coating (just two tablespoons) acts as a marinade that penetrates the shrimp while they sit. After broiling, the remaining dressing gets tossed in, so the cooked shrimp pick up a bright, fresh hit of raw lime, minced red bell pepper, and cilantro that hasn’t been dulled by heat. It keeps the flavor sharp instead of muted.

Broil time is critical. Ninety seconds per side, max. Shrimp move from tender to rubber faster than almost any other protein, and the broiler is unforgiving. Watch them closely; pull them when the flesh turns opaque but still looks juicy. Let them cool to just above room temperature before serving. Ice-cold kills the aromatics.

Chef Tips

• Use large or jumbo shrimp (21/25 count per pound or bigger). Smaller shrimp overcook before the outside browns.
• Zest one of the limes into the dressing for extra aromatic punch. Juice alone misses the oils in the peel.
• Seed the jalapeño for a gentler heat or leave the ribs in if you like more bite.
• Slice the cucumber on a bias into thick coins so each slice has surface area to hold a shrimp.

Variations

• Swap shrimp for sea scallops or cubes of firm white fish.
• Add diced avocado and a spoonful of mango to the toss for a ceviche-style salad.
• Skewer shrimp and grill over charcoal instead of broiling for a smoky char.