Grilled Shrimp With Chile and Garlic
Grilled shrimp are a perfect summer dish, offering a burst of flavor in every bite. This recipe ensures tender, juicy shrimp with a beautifully browned crust, thanks to a unique trick from J. Kenji López-Alt.
By incorporating baking soda into the marinade, the shrimp develop a plump texture while the garlic and chile create a savory kick. The mayonnaise helps the seasoning stick, resulting in a perfectly charred exterior.
Whether you’re grilling on a charcoal or gas grill, this recipe guarantees shrimp that are full of flavor and cooked to perfection. Quick and easy, it’s a dish that will impress any crowd.
Grilled Shrimp With Chile and Garlic: Ingredients
Plump, succulent shrimp take center stage, their natural sweetness enhanced by a bold marinade. Fresh garlic imparts a rich, aromatic depth, while the fiery chile adds a vibrant heat that can be adjusted to your liking. Creamy mayonnaise binds the flavors, helping them cling to the shrimp, while a pinch of kosher salt elevates every bite. A dash of baking soda ensures the shrimp remain tender and beautifully charred, bringing out their best texture on the grill.
Grilled Shrimp With Chile and Garlic
Grilled shrimp, succulent and perfectly seasoned, bring out the best of bold flavors with a hint of heat. This dish uses a clever trick to ensure a crispy, juicy exterior, all while maintaining a tender, plump interior. Here are some helpful tips, serving suggestions, and answers to frequently asked questions to help you perfect this grilled shrimp recipe.
Recipe Tips
- Marinate the Shrimp for Optimal Flavor
The mayonnaise marinade plays a crucial role in the flavor profile and texture of the shrimp. Let the shrimp marinate for 15 to 30 minutes. This short time allows the garlic, chile, and salt to infuse the shrimp with flavor while ensuring the baking soda’s effect tenderizes the meat without making it mushy. - Grill with High Heat for Perfect Char
Ensure your grill is preheated to high heat before placing the shrimp on the grates. High heat is essential for achieving a beautifully browned crust while keeping the inside juicy. Don’t overcrowd the shrimp on the grill; give them enough space to cook evenly. - Monitor Cooking Time for Tender Shrimp
Shrimp cook quickly, and overcooking them can lead to a rubbery texture. Grill them for 2 to 4 minutes per side, just until they turn opaque and form a golden-brown crust. The shrimp should still be moist and firm, not overdone.
What to Serve with Grilled Shrimp With Chile and Garlic
- Crisp Salad with Lemon Vinaigrette
A fresh, light salad with a tangy lemon vinaigrette perfectly balances the spicy and rich flavors of the grilled shrimp. Opt for greens like arugula, spinach, or mixed greens, and toss them with cucumber, cherry tomatoes, and a zesty vinaigrette for a refreshing contrast. - Garlic Herb Rice
Serve these grilled shrimp alongside a bed of garlic herb rice. The subtle, herby flavors of the rice complement the shrimp’s richness, while garlic adds an extra layer of flavor to tie the dish together. This side dish is a great way to soak up any leftover marinade. - Grilled Vegetables
Pair the shrimp with a mix of grilled vegetables like zucchini, bell peppers, and onions. The smoky char from the grill enhances the vegetables, creating a perfect match for the shrimp. The slight sweetness of the vegetables balances the heat from the chile and garlic.
FAQ
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure they are thawed and patted dry before marinating. Thawing them in the fridge overnight or under cold running water will prevent them from being too watery when cooked.
2. Can I make this recipe in a skillet instead of grilling?
Absolutely! If you don’t have access to a grill, you can cook the shrimp in a cast-iron skillet over high heat. Just ensure the pan is preheated before adding the shrimp to get that crispy texture.
3. How spicy is this recipe?
The heat level is adjustable depending on the type of chile you use and how much of it you incorporate into the marinade. For a milder dish, use less chile or opt for a mild variety like a poblano. For more heat, choose a jalapeño or Fresno chile.
4. Can I make the marinade ahead of time?
Yes, you can prepare the marinade ahead of time and store it in the fridge for up to 24 hours. Just add the shrimp when you’re ready to cook, allowing them to marinate for the recommended 15 to 30 minutes before grilling.
This Grilled Shrimp With Chile and Garlic recipe is perfect for a quick, flavorful meal. With a few tips for grilling, complementary sides, and answers to common questions, you’ll be ready to impress your guests or enjoy a delicious weeknight dinner.
Grilled Shrimp With Chile and Garlic
Ingredients
- 1½ pounds large shrimp – peeled deveined, and with tails on, patted dry
- 6 garlic cloves – finely grated
- ½ to 1 fresh hot chile – such as jalapeño or Fresno depending on your spice preference
- ¼ cup mayonnaise – used as a base to bind the seasonings
- 1½ teaspoons kosher salt – such as Diamond Crystal for enhanced flavor
- Heaping ¼ teaspoon baking soda – to ensure tender plump shrimp with a crispy crust
Instructions
- Step 1: Prepare the Shrimp and Marinade
- Start by setting up your charcoal or gas grill for high heat. If a grill is unavailable, a cast-iron skillet over high heat will suffice, maintaining the same cooking times. In a medium-sized bowl, grate the garlic and chile using a Microplane or the small holes of a box grater. Add the mayonnaise, salt, and baking soda to the mixture, stirring well. Then, combine the shrimp with the mixture, ensuring they are fully coated. Let the shrimp marinate in the refrigerator for 15 to 30 minutes to allow the flavors to meld.
- Step 2: Grill the Shrimp
- Before grilling, clean the grill grates with a brush. There is no need to oil them, as the shrimp will release their natural juices. Place the shrimp on the grill and cook for 2 to 4 minutes, or until the exterior is browned. For a gas grill, close the lid to maintain the necessary temperature. Flip the shrimp and cook for an additional 1 to 2 minutes, or until they are opaque throughout. Serve immediately for the best flavor and texture.
