’Tis the season for outdoor gatherings, so we went straight to the master, namely chef Michael Symon, for a delicious dish.
“When it comes to surefire seafood for groups, it’s hard to top shrimp,” the James Beard Award-winning chef exclusively shares in the latest issue of Us Weekly. “Even for people who say they don’t love seafood, shrimp seems to be the exception. The plump, sweet crustaceans are the perfect carrier for any flavor combination you feel like going with — and they grill up in no time flat!”
According to Symon, he prefers whipping up the dish with head-on shrimp because he loves “the presentation.”
“And I think they taste better,” he adds. “These require at least an hour to marinate, but they cook in less than five minutes.”
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To make Symon’s Smoky Grilled Shrimp, which serves six, he gave Us a helpful piece of cooking advice.
Ed Anderson“To prevent sticking to the grill, make sure the grates are preheated, scrubbed clean and oiled before laying these guys down,” Symon says. “If you would prefer to skewer them before cooking them, go right ahead.”
Keep scrolling for Symon’s Smoky Grilled Shrimp recipe:
Ingredients
3 tbsp extra-virgin olive oil
Grated zest and juice of 2 limes
1 tbsp kosher salt
1 tbsp light brown sugar
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp ground coriander
1 tsp ground cumin
2 lbs large shrimp, peeled and deveined
½ cup fresh cilantro leaves, for serving
Lime wedges, for squeezing
Instructions
1. In a medium bowl, whisk together the olive oil, lime zest, lime juice, salt, brown sugar, smoked paprika, cayenne, coriander and cumin. Add the shrimp and toss to fully coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
2. Prepare and preheat a charcoal grill for direct cooking.
3. Cook the shrimp on the hot side of the grill until nicely charred, about 2 minutes per side.
4. Transfer the shrimp to a platter, garnish with cilantro leaves and lime wedges and serve.
Symon’s ninth cookbook, Symon’s Dinners Cooking Out, is available now.
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