How to Prepare Michael Symon’s Smoky Grilled Shrimp at Home
The time for outdoor celebrations has arrived, and we turned to the expert, chef Michael Symon, for a delectable recipe.
“When you think of dependable seafood for gatherings, shrimp is hard to beat,” the James Beard Award-winning chef exclusively reveals in the latest issue of Us Weekly. “Even among those who claim they don’t like seafood, shrimp often stands out as a favorite. These juicy, sweet crustaceans serve as an excellent base for any flavor profile you choose — plus, they grill quickly!”
Symon prefers using head-on shrimp for the recipe because he believes “the presentation is better.”
“And I find they taste superior,” he adds. “These need to marinate for at least an hour, yet they cook in under five minutes.”
To prepare Symon’s Smoky Grilled Shrimp, which serves six, he offers a practical cooking tip.
“To avoid sticking on the grill, ensure the grates are preheated, cleaned, and oiled before placing the shrimp,” Symon advises. “If you’d like to skewer them before cooking, feel free.”
Continue reading 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 coat thoroughly. Cover and refrigerate for at least 1 hour and up to 4 hours.
2. Prepare and preheat a charcoal grill for direct cooking.
3. Grill the shrimp on the hot side until nicely charred, about 2 minutes per side.
4. Move the shrimp to a platter, garnish with cilantro leaves and lime wedges, and serve.
Symon’s ninth cookbook, Symon’s Dinners Cooking Out, is now available.
