Yuzu Grilled Shrimp
Grill extra-large shrimp with garlic, herb and chili butter and Yuzu Citrus Salt. Easy 20-minute recipe for finger-licking shrimp.
This recipe takes peel-and-eat shrimp to a whole other level with these massive Yuzu Grilled Shrimp coated in a garlic, herb, and chili butter. Guaranteed to make you lick your fingers. Featuring our tangy & vibrant Yuzu Citrus Salt.
This recipe comes from our friend Eden Nosal of The Bold Appetite.
- Prep shrimp by cutting the shell along the back, rinsing, and pulling the shell back so they are easy to peel after cooking.
- Grill over high heat (450-500°F) about 2 to 4 minutes per side until shrimp are opaque and firm.
- Finish with a hot garlic, herb and chili butter flavoured with Yuzu Citrus Salt for bright, zesty flavor.
Spices
Featured in this Recipe
Preparation Instructions:
To prepare the shrimp, use kitchen scissors to cut along the top of the shell, starting from the head and going up to the tail. Rinse the shrimp under cold water to clean it. Pull back the shell from the flesh, this makes peeling the shrimp easier once it's cooked.
Dry and coat the shrimp with 2 tablespoons of olive oil and a generous sprinkle of The Spice House Yuzu Citrus Salt.
Preheat the grill to 450℉-500℉.
While the grill preheats, make the garlic butter. In a saucepan on the stove, melt the butter. Once melted, add the garlic and cook on low heat for 2-3 minutes.
In another bowl, add the chilies, chopped Thai basil and cilantro, and a generous sprinkle of Yuzu Salt. Pour the hot butter and garlic over the herb mixture and mix to combine.
Place the shrimp directly on the grill and cook for 2-4 minutes on each side, or until the shrimp are cooked throughout.
Finish the shrimp by pouring half of the garlic and herb butter over them and mix to combine. Serve with the remaining butter. Enjoy!
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Frequently Asked Questions
How do I clean and prepare the shrimp?
Cut the shell along the top from head to tail, rinse under cold water, then pull the shell back from the flesh. You can remove the vein with a small knife or a deveiner. Leaving the shell partially on helps protect the meat and makes peeling easier after cooking.
Can I use frozen shrimp and how should I thaw them?
Yes. Thaw frozen shrimp overnight in the refrigerator or quick-thaw in a sealed bag submerged in cold water for 20 to 30 minutes. Pat dry before oiling and seasoning so they sear properly.
What can I substitute for Yuzu Citrus Salt?
If you do not have Yuzu salt, use kosher salt mixed with a blend of citrus zest such as lemon and lime, or use flaky sea salt plus a squeeze of fresh yuzu or lemon for bright acidity.
How do I know when the shrimp are done?
Cook until the shrimp turn opaque, firm up, and curl into a loose C shape. That usually takes about 2 to 4 minutes per side on a hot grill. Avoid overcooking, which makes shrimp rubbery.
How do I prevent shrimp from sticking to the grill?
Preheat the grill well, oil the grates, and coat the shrimp lightly with oil. Place shrimp on the hottest part of the grill and avoid flipping too often. You can also thread shrimp onto skewers to make turning easier.
Can I make the garlic herb butter ahead of time?
Yes. Make the garlic herb butter up to 3 days ahead and store it in the refrigerator. Rewarm gently before pouring over hot shrimp so the butter melts without burning the garlic.
What are good cooking alternatives if I do not have a grill?
Pan-sear shrimp in a hot skillet with a little oil for 2 to 3 minutes per side over medium-high heat. Or broil in the oven on high for 3 to 4 minutes per side, watching closely so they do not overcook.
How can I adjust the heat level from the chilies?
Use fewer Thai chiles or substitute a milder pepper such as Fresno. Remove the seeds and ribs to lower heat. Taste the chopped chilies before mixing to judge their spiciness.
How do I clean and prepare the shrimp?
Cut the shell along the top from head to tail, rinse under cold water, then pull the shell back from the flesh. You can remove the vein with a small knife or a deveiner. Leaving the shell partially on helps protect the meat and makes peeling easier after cooking.
Can I use frozen shrimp and how should I thaw them?
Yes. Thaw frozen shrimp overnight in the refrigerator or quick-thaw in a sealed bag submerged in cold water for 20 to 30 minutes. Pat dry before oiling and seasoning so they sear properly.
What can I substitute for Yuzu Citrus Salt?
If you do not have Yuzu salt, use kosher salt mixed with a blend of citrus zest such as lemon and lime, or use flaky sea salt plus a squeeze of fresh yuzu or lemon for bright acidity.
How do I know when the shrimp are done?
Cook until the shrimp turn opaque, firm up, and curl into a loose C shape. That usually takes about 2 to 4 minutes per side on a hot grill. Avoid overcooking, which makes shrimp rubbery.
How do I prevent shrimp from sticking to the grill?
Preheat the grill well, oil the grates, and coat the shrimp lightly with oil. Place shrimp on the hottest part of the grill and avoid flipping too often. You can also thread shrimp onto skewers to make turning easier.
Can I make the garlic herb butter ahead of time?
Yes. Make the garlic herb butter up to 3 days ahead and store it in the refrigerator. Rewarm gently before pouring over hot shrimp so the butter melts without burning the garlic.
What are good cooking alternatives if I do not have a grill?
Pan-sear shrimp in a hot skillet with a little oil for 2 to 3 minutes per side over medium-high heat. Or broil in the oven on high for 3 to 4 minutes per side, watching closely so they do not overcook.
How can I adjust the heat level from the chilies?
Use fewer Thai chiles or substitute a milder pepper such as Fresno. Remove the seeds and ribs to lower heat. Taste the chopped chilies before mixing to judge their spiciness.
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