ChefXi OfficialA vibrant, smoke-infused lunch featuring succulent jumbo shrimp over a refreshing bed of lime-soaked cucumbers and radishes.
In a medium bowl, toss the peeled shrimp with olive oil, chipotle powder, garlic powder, oregano, and half of the sea salt until evenly coated.
Let the shrimp sit for at least 10 minutes to absorb the essence of the spices.
In a separate bowl, combine the sliced cucumbers, shaved radishes, lime juice, and the remaining sea salt. Toss gently and set aside to macerate.
The lime juice will slightly soften the cucumbers while keeping them vibrant.
Preheat your smoker or grill to 400°F (200°C). If using a smoker, use light wood like apple or alder.
Place the shrimp directly on the grill grates or in a perforated grill basket. Smoke-sear for 2-3 minutes per side until they turn opaque and develop a slight char.
Do not overcook; shrimp should be tender and soulful, not rubbery.
Divide the chilled cucumber salad among plates. Top with the warm smoked shrimp.
Garnish with freshly chopped cilantro and an extra squeeze of lime before serving.
The key to this dish is the contrast between the cold, crisp cucumbers and the warm, smoke-kissed shrimp. If you don't have a smoker, a cast-iron skillet with a touch of smoked paprika in the rub works in a pinch, but the wood fire truly honors the lineage of the ingredients. Inspired by the coastal flavors of the Yucatan.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.