Grilled Shrimp With Chile and Garlic
Shrimp, when prepared properly, offer a delightful combination of flavors and textures. This recipe ensures juicy, charred shrimp that are perfectly seasoned. The secret lies in a simple yet effective technique, where a small amount of baking soda is added to mayonnaise, intensifying the seasoning and creating a beautifully browned, plump shrimp.
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.