Shrimp Recipe

Prep Shrimp

Rinse shrimp under cold water and pat dry with paper towels. Trim any remaining veins or tails if desired.

Place the shrimp in a nonreactive bowl or resealable plastic bag.

Whisk together lime juice, orange juice, kosher salt, black pepper, and minced garlic in a separate bowl. Pour the citrus marinade over the shrimp so they are mostly submerged. Cover and refrigerate for 20–30 minutes — shrimp should turn opaque and firm as they 'cook' in the citrus. Do not marinate more than 45 minutes to avoid mushy texture.

While shrimp are marinating, prepare the vegetables. Halve the serranos, remove seeds if you want less heat, and finely dice (wear gloves or wash hands after touching peppers). Place in a small bowl.

Peel (if desired) and dice the cucumber into 1/4-inch pieces and add to a mixing bowl.

Thinly slice the red onion and rinse briefly under cold water if you prefer a milder onion flavor; drain and add to the bowl with cucumber.

If using tomato, core, seed and dice, then add to the bowl. Add chopped cilantro to the vegetables.

Toss vegetables with 1 tablespoon olive oil and a pinch of sea salt to taste. Set aside in the refrigerator until shrimp are ready.

After 20–30 minutes of marinating, remove the shrimp from the citrus. Reserve 2–3 tablespoons of the marinade and discard the rest (or boil reserved marinade 2–3 minutes if you plan to use as dressing).

Pat shrimp lightly to remove excess marinade. If you prefer the shrimp still 'ceviche-style', you may serve them as-is. For a firmer texture and slight char: heat a skillet or grill pan over medium-high heat, brush lightly with a little oil, and cook shrimp 1–2 minutes per side until opaque and just cooked through. Do not overcook. Alternatively, broil 2–3 minutes per side.

Add cooked or marinated shrimp to the bowl with the tossed vegetables. Pour the reserved (cooled or boiled) marinade over the mixture, toss gently to combine. Taste and adjust salt, pepper, or lime as needed.

Garnish with extra cilantro leaves and serve with lime wedges and tortilla chips or toasted bread. Serve immediately.