Equipment
Ingredients
Shrimp
- 450 g shrimp, unpeeled, deveined
- fine sea salt, to taste
- 30 ml extra virgin olive oil
Coriander Salsa
- 2 green chilies, minced, seeds removed for less heat
- 1 garlic, minced
- 1 red onion, finely minced
- 30 g fresh cilantro, chopped
- 30 ml lime juice, freshly squeezed
- fine sea salt, to taste
Nutrition (per serving)
Method
Preheat broiler. In a mixing bowl, rinse the shrimp under cold water. Add the shrimp to a bowl with heavily salted ice water (about 30g salt). Soak for 10 minutes to firm up. Drain, rinse with cold water, and pat the shrimp thoroughly dry with paper towels.
Lightly drizzle the shrimp with olive oil (about 30 ml) and season generously with salt.
In a small bowl, combine the minced green chilies, minced garlic, minced red onion, chopped cilantro, and lime juice. Season with salt to taste. Stir to combine.
Place the prepared shrimp on the broiler pan (or a lightly oiled grill or grill pan) in a single layer. Broil for 2-4 minutes per side, or until the shrimp are pink and opaque and cooked through.
Serve the grilled shrimp immediately, accompanied by the fresh coriander salsa passed separately.
Chef's Notes
- Ensure your broiler is properly preheated for the best results. Check your broiler's instructions for recommended preheating times.
- For even cooking and optimal presentation, arrange shrimp in a single layer with a bit of space in between.
- Do not overcrowd the pan or grill, as the shrimp will steam rather than grill.
Storage
Refrigerator: 1 day — Store shrimp and salsa separately in airtight containers.
Reheating: Reheat shrimp gently in a skillet or under the broiler for a short time to avoid overcooking. Reheat salsa is not recommended.
