Grilled Shrimp With Chile and Garlic
Shrimp are a treat and should be handled as such, and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise. Then, season with salt, garlic and chile, which will intensify in the mayonnaise’s fat. Coat the shrimp in the mayonnaise-mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pastas, or noodle salads; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.
- Serves: 4 persons
- 6garlic cloves
- ½to 1 fresh, hot chile, such as jalapeño or Fresno (depending on the chile’s kick and your heat tolerance)
- ¼cup mayonnaise
- 1 ½teaspoons kosher salt (such as Diamond Crystal)
- Heaping 1/4 teaspoon baking soda
- 1 ½pounds large shrimp, peeled and deveined, tails on, patted dry
Step 1Prepare a charcoal or gas grill for high heat. (If you don’t have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
Step 2Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.