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Yuzu Grilled Shrimp

Yuzu Grilled 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.


Featured in this Recipe


  • 1 1/2 lbs extra large shrimp
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 7 garlic cloves, minced
  • 1/4 cup thai basil, chopped
  • 1/2 cup cilantro, chopped
  • 4-5 thai chiles sliced, or sub out with 1 minced fresno chili

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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