Michael Symon’s Smoky Grilled Shrimp With Lime

Smoked paprika supplies the smoky flavor in this shrimp recipe, while lime zest, lime juice and cilantro keep the finished dish bright. The useful preparation strategy is simple: mix the marinade first, keep the shrimp refrigerated and organize the serving platter before grilling begins.

The recipe is attributed to Michael Symon in Us Weekly’s original recipe feature, and he also presented smoky grilled shrimp on Good Morning America. Quantities below are retained from the published recipe; the method and practical notes are newly written, not a report of WebSweetWeb testing.

Ingredients

• 3 tablespoons extra-virgin olive oil
• Finely grated zest and juice of 2 limes
• 1 tablespoon kosher salt
• 1 tablespoon light brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon each cayenne pepper, ground coriander and ground cumin
• 2 pounds large shrimp, peeled and deveined
• ½ cup fresh cilantro leaves and lime wedges, to serve

The source states six servings; portion size will depend on whether shrimp is the main course or one dish in a larger meal. Cayenne makes the marinade distinctly spicy. Reduce it for a milder adaptation, but do not call that change the exact original recipe. Kosher salt brands differ in density, so avoid substituting the same tablespoon measure of fine table salt.

Prepare and marinate

If using frozen shrimp, thaw safely in the refrigerator and drain well. Very wet shrimp dilute the marinade and make browning more difficult. Keep them cold while preparing the other ingredients. Set aside the serving cilantro and lime wedges so they never share a bowl with raw seafood.

Whisk the oil, lime zest and juice, salt, sugar and spices together. Add the shrimp and turn gently until coated. Cover and refrigerate for one to four hours, the range given in the source recipe. Do not leave them on the counter to marinate, and do not extend an acidic marinade overnight while assuming the texture will remain unchanged.

Prepare the grill before removing the shrimp

Heat the grill for direct cooking according to its instructions. Clean the grate and lightly oil it using an appropriate heat-safe method; never spray oil into open flames. Large shrimp can go directly on a suitable grate. If yours are likely to slip through, use skewers or a grill basket and allow for any change in cooking time.

Have a clean platter ready. Raw-seafood plates and utensils should not touch the cooked shrimp unless properly washed first. Drain excess marinade so it does not drip heavily onto the flames, then discard the marinade.

Grill by appearance and texture, not only the timer

Cook over the hot area, turning once, with about two minutes per side as an initial guide. Shrimp size and grill intensity vary. FoodSafety.gov’s endpoint for shrimp is flesh that has become pearly or white and opaque. Check the thickest part of a larger shrimp rather than judging only the colored shell or outside surface.

Remove pieces as they finish instead of waiting for the entire batch to become equally dark. Excessive charring is not necessary, and leaving already cooked shrimp on the heat makes them firmer and drier. Transfer to the clean platter and add cilantro and fresh lime wedges.

Turn it into a meal

Serve with rice, bread or a crisp chopped salad. Make the side dishes before grilling so the shrimp can be served promptly. If guests differ in heat preference, reduce cayenne in the whole batch and offer an appropriate spicy condiment separately rather than guessing who will tolerate the original amount.

Refrigerate leftovers promptly in a covered shallow container. Follow federal cold-food storage guidance and use the seafood’s original handling history, not the date of a new salad or taco made from it. Shellfish is a major allergen; neither peeling nor cooking removes that concern.

Related reading: Meredith Hayden’s Chopped Greek-Style Salad With Grilled Chicken.

You may also want to add tri-tip and corn to a larger grilled menu.