Grilled Shrimp With Chile and Garlic
Updated Aug. 5, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6garlic cloves
- ½ to 1fresh hot chile, such as jalapeño or Fresno (depending on the chile’s kick and your heat tolerance)
- ¼cup mayonnaise
- 1½teaspoons kosher salt (such as Diamond Crystal)
- Heaping ¼ teaspoon baking soda
- 1½pounds large shrimp, peeled and deveined, tails on, patted dry
Nutritional analysis per serving (4 servings)
253 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 449 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
- Step 1
Prepare 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 2
Clean 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.
Private Notes
Comments
Baking soda on any protein is a method of velveting. It prevents toughness by altering the proteins preventing them from binding as tightly when cooked. It's virtually a necessity on chicken breast.
Great article on Serious Eats how mincing garlic affects flavor. Tested: knife-minced, garlic press, mortar and pestle, knife pureed, microplane. Raw: knife-minced garlic is by far the mildest, microplaned garlic very aggressive, the other three are in the middle. Quick cooking: heat tames the strength of all garlic; microplaned still the strongest. Long cooking: all garlic flavors reduced to a single mellow garlic base note. See "The Best Way to Mince Garlic" by Dan Gritzer.
Any reason you can't place garlic & chilis in a chopper and just process that way? Microplaning garlic is no big deal, but chilis are another matter. Thanks.
Used garlic, mayo and chili crisp (and the baking soda) and cut way back on the salt, and roasted the shrimp on a sheet pan in the oven. Delicious! A keeper of a concoction! I look forward to riffing on it.
Yes tender but waaaaaay too salty. I’ll try again with less salt
Left shell on, butterflied and grilled. Excellent!
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