Sizzling Shrimp Skewers

Why This Sizzling Shrimp Skewers Works

During the marinade, the shrimp sit in lime juice, sriracha, garlic, oil, salt, and pepper. The salty, sour mix starts to work its way into the shrimp, so the seasoning is not just on the outside. Lime juice slightly firms the surface, so the shrimp stay bouncy instead of mushy. A thin coat of oil clings to each piece, which keeps them from drying out too fast on the grill.

Once the shrimp hit the hot grill, they cook very quickly. The outside tightens and turns opaque, and the inside stays moist because the high heat is fast and the shrimp are not on there for long. As they sit on the grates, the edges pick up light char marks where the marinade and natural sugars brown. Skewering the shrimp keeps them upright and close together, so they cook evenly and are easy to flip without tearing or overcooking.

Mistakes To Avoid

Letting the shrimp sit in the marinade for hours can backfire. The lime juice slowly “cooks” the shrimp in the bowl, so they turn firm and chalky before they ever hit the grill. On the grill, they then tighten up even more and end up tough and squeaky instead of juicy.

Grilling the shrimp over very high heat until they get a deep dark color often means they are already overcooked. The outside chars fast while the inside keeps shrinking and drying out, so the skewers come off rubbery and dry instead of plump. The sriracha and garlic can also burn, leaving a bitter, harsh crust.

Putting wet, cold shrimp straight from the fridge onto the grill can cause problems. Excess marinade drips and flares up, so the outside burns in spots while the centers lag behind. The shrimp can also steam instead of sear, so they miss that light char and end up pale and a bit soggy.