I’ll never get tired of eating shrimp however messy they are to eat. I guess getting messy and getting my hands dirty is part of the fun of eating shrimp. Come to think of it, there’s really not much meat to get from shrimp, and yet for some reason people enjoyed eating them. I cannot even explain why, I just love it. I love them grilled, baked, steamed, stir fry, tempura style or cocktail style. The beauty of shrimp is that it is very easy to prepare, quick to cook and it basically plays well with almost anything. It’s so versatile, it can be simple and it can be as elegant as the one served in restaurants.
This grilled shrimp is what I categorized as simple and home style. Messy to eat, but absolutely delicious. I cannot get enough of it. There’s not much ingredients needed for this recipe, except for the shrimp of course, the rest of the ingredients are just spices and soy sauce. Seasoning and marinating the shrimp well is the key to a flavorful grilled or stir fry shrimp. If you can marinate the shrimp longer, say overnight, that would be better. If you don’t have that much time, at least 1 hour to allow the sauce to penetrate the shell of the shrimp. Since the shrimp will be cook with shell on, if you don’t marinate the shrimp the inside will not taste as good. So, patience, ok?
3 Methods, choose what works for you
Once you’re done marinating the shrimp, there’s 3 option to cook it.
- Grilled – I prefer the grilled way because I love the smokey taste it gave to the shrimp, and during Summer why not grill it and make the most of the grilling season.
- Stove Top – If you don’t want to set the fire on the grill or just because its -20F outside, you can cook this on stove top on a griddle pan or a regular pan will work too. Simple spray the pan with oil just to coat it, heat the pan and transfer the shrimp. Then cover and cook until the water has drained. Then continue cooking for few minutes until the shrimp is slightly charred (but not burnt).
- Bake. Spray the pan with olive oil, then bake until the shrimp is no longer translucent. I haven’t try this, but I would say at 350F and check after 15 minutes, then adjust baking time as needed until the shrimp is cook through.
Of all the 3 methods, if you have a chance to fire up the grill, try grilling the shrimp. You can even grill some vegetables to go with it. It’s simple, easy and it’s simply delicious shrimp. Give it a try, will you? Let’s get started!
- 1 lb Shrimp (do not remove the shell and head)
- 1 tsp Oil
- 1/4 tsp Salt
- 1/4 tsp Garlic
- 1/4 tsp Paprika
- 1/4 tsp red Chili Flakes
- 1/2 tsp Ginger
- 1 tbsp Soy Sauce
- 1 tbsp Butter
- Marinate the Shrimp – Transfer shrimp in a large bowl. Add soy sauce, oil, salt, pepper, paprika, red chili flakes, ginger and garlic. Toss to distribute spices then leave at least 1 hour to marinate or refrigerate overnight.
- Grill – Preheat a pan or a griddle and cook on grill or on stove top until no longer translucent and the juices have run out. Cook until the Shrimp are slightly charred (but not burnt) to give it a nice grilled look. Before taking out of the pan, add butter and mix until butter is melted. Sprinkle salt and paprika in top.
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