Ginger-Mint Grilled Shrimp

By Ali Slagle

Published Sept. 25, 2022

Ginger-Mint Grilled Shrimp
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
15 minutes, plus grill heating
Rating
4(744)
Comments
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For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they’re very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don’t need to; leaving the tails on means the shrimp won’t slip through the grates. (By the way, eat those tails. They’re a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.

Featured in: Ditch Marinating for Delicious (and Faster) Summer Grilling

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Ingredients

Yield:4 servings
  • 1½pounds large shrimp, peeled and deveined, tails on
  • Kosher salt
  • Olive oil
  • 1(½-inch) piece ginger, peeled
  • 1cup firmly packed mint leaves
  • 1small lime
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

197 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 35 grams protein; 520 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)

  2. Step 2

    Meanwhile, pat the shrimp dry, then transfer to a medium bowl. Season with 1½ teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate ½ teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.

  3. Step 3

    When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)

  4. Step 4

    Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

Tips
  • High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.
  • If flare-ups occur, move the shrimp to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.

Ratings

4 out of 5
744 user ratings
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Comments

Chris

It says that when the grill flames up we should move the chicken to a different part of the grill… What about the shrimp? :-)

Julia P

This shrimp needs to be marinated in ginger and mint as well as tossed in the mint ginger mixture if you want the mint and ginger flavor to come through. You also need to use some kind of liquid to pull together the ginger-mint mixture and to help it stick to the shrimp.

Stephen F

I've found that, with very few exceptions, shrimp and scallops are interchangeable by recipe. They don't taste the same or have an identical texture, and cooking times may differ slightly, but a recipe for one invariably works for the other. Shrimp and lobster can also be switched while sticking to the rest of a recipe. Ditto with chicken and farmed rabbit.

Rustica

The ginger-mint-lime combination really works. It is new to me. Added olive oil so that it was easier to spread evenly on the shrimp.

Hannah211

Finely chopping ginger can be a pain in the buttocks. If you freeze the ginger, you can use a cheese grater for finer or thicker cut ginger.

magnamosa

like others i coated the shrimp with the herb mixture a bit before grilling and then my guests and i enjoyed more champagne than planned so the shrimp marinated in the mixture for over an hour. worried i would have mushy shrimp but they were delish!!! i also added just a bit of minced fresh garlic to the mix... yum

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