Grilled Shrimp With Chile and Garlic Recipe (2024)

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.

A quick google search will lead you to an article from Kenji on why he uses baking soda. I can attest, it absolutely works. Look up: Kenji Lopez-Alt Grilled Shrimp Skewers with Garlic and Lemon Recipe.

On the salt factor, it matters a lot what salt you use. Recipe recommends Diamond Crystal kosher salt. If using regular table salt, like Morton table salt, you need to use half the amount of salt in the recipe. This article explains different salts, and gives a conversion chart to show the differences: https://www.epicurious.com/expert-advice/prevent-measurement-mishaps-with-this-simple-salt-conversion-chart-article. Probably best to start with half the salt if the recipe doesn't specify type.

No. The level of baking soda is very low. I marinated for 1.5 hours and it was amazing. A quicker form of velveting uses more baking soda (full tsp. or two for 1lb meat), but it is then rinsed off. If you use that method you definitely don't want more than 1/2 hour or even 15 minutes.

yes he does. " air-drying, dry-brining, adding baking soda, and snuggling on the skewers" J. Kenji Lopez Alt's grilled shrimp scampi-ish - Food52

Will marinading longer with baking soda be a problem?

Kenji doesn't use baking soda. What is its purpose here?

For a sauce/marinade like this, you can definitely just use a chopper and get the same results. I would keep it slightly chunky - just short of a puree.

I swear by the Grate Plate! No chewed up fingernails or fingers! It’s a ceramic dish and I use mine for garlic, ginger, jalapeño.

I rarely comment on any recipe, but I have to note that my almost 3 year old could not get enough of this shrimp! Toddler approval bumps this up to 6 stars in my book.

Super good and easy. Minced the garlic rather than microplaning. I was worried it would be really spicy because my peppers were very potent, but the mayo mellowed it out. Will definitely make again.

Mixed chili crisp with mayo and the baking soda. Fabulous result!

Wow! I did it as written, except for substituting a squeeze of harissa for the fresh chile, and it was, by far (and I mean, by FAR), the best shrimp we've ever done on the grill. I'm going to try the same thing with chicken breasts.

I just used mayonnaise, baking soda and Sriracha. Lazy, delicious.

Wow! I did it as written, except for substituting a squeeze of harissa for the fresh chile, and it was, by far (and I mean, by FAR), the best shrimp we've ever done on the grill. I'm going to try the same thing with chicken breasts.

Mixed chili crisp with mayo and the baking soda. Fabulous result!

Have used mayo on boneless chicken to keep it moist during grilling for a while, but never thought of it for shrimp until I saw this recipe. I reduced the salt to just over a tsp and still thought it was a tad too salty. Will reduce to 3/4 tsp next time. The baking soda was great at keeping the shrimp plump. Only grilled shrimp 2 mins one side and about a min on the second side, but grill was super hot. Overall fantastic.

Cooked the shrimp in my Traeger wood pellet smoker. Served them on pasta and Alfredo Sauce, topped with fresh herbs from my patio garden. Best shrimp dish I've tasted in years. This is a keeper!

served with the pasta mixture from the lemon artichoke recipe. really good.

This is a delicious shrimp preparation, tender and flavorful. We paired it with linguine with Melissa Clark's spicy Cilantro Sauce (from Peruvian roasted Chicken with Spicy Cilantro Sauce) and a good handful of queso fresco. It was fantastic.

Cooking times are TOO LONG. Our shrimp was dry and flavorless.

Honestly I felt it needed a bit of lime or lemon but otherwise really easy and nice.

I put the shrimp on a sheet pan in the oven instead of on the grill (winter!) Added a little turmeric to the coating. Very good and easy.

Surprisingly different and delicious. I used the baby cuisinart to chop the garlic and pepper. Made it very easy and quick. Can’t believe what the tiny amount of baking soda does.

I don’t like shrimp, but this is amazing! Fresh NC shrimp, shelled and deveined by hand, cooked on the soon to be obsolete Spark Grill at 400 degrees for nine minutes. Life changing.

No grill, so opted for cooking in three batches in a cast iron skillet. It was delicious, will make again. Served along with M.C.'s One Pan Orzo w/ Spinach and Feta. Since I had defrosted the shrimp four days earlier (we were at use-or-lose) I skipped the baking soda and they turned out perfectly.

I will once again ask the question why any recipe, except for shrimp co*cktail where you need the “handle” for dipping, recommends/requires leaving the tails on shrimp?Doesn’t any recipe author realize that putting one’s hands into food that is not supposed to be a finger food is unsanitary and tremendously inconvenient?

All these people complaining about the salt! Are you on a salt free diet? I thought it was awesome .. made as written with diamond crystal salt. Not too salty at all. A restaurant quality meal my husband said. Served on lemon pasta. A keeper!