WHY THIS RECIPE WORKS? Shell-on shrimp make for a rustic and flavorful (if slightly messy) meal; the shells give the shrimp lots of deep seafood flavor that peeled shrimp simply don’t have. We wanted to create a simple, Mexican-inspired preparation that would accentuate the shell-on shrimp’s tender, briny sweetness. To keep our shrimp moist through cooking, we briefly brined them in the refrigerator. To complement the flavor of the shrimp, we tossed the brined shrimp with a flavorful oil-based mixture of garlic, lime, and spices like coriander and annatto. We broiled the shrimp just briefly; the shells browned quickly under the concentrated heat of the broiler and infused the shrimp with roasty flavor. The shells also helped to protect the delicate shrimp from the intense heat. Don’t be tempted to use smaller shrimp with this cooking technique as they will be overseasoned and prone to overcook. Serve with warmed tortillas.
SERVES: 4 to 6
INGREDIENTS:
- ¼ cup salt
- 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
- ½ cup vegetable oil
- ¼ cup minced fresh cilantro
- 6 Garlic cloves, minced
- 2 teaspoons coriander seeds, lightly crushed
- 2 teaspoons grated lime zest, plus lime wedges for serving
- 1 teaspoon annatto powder
- ½ teaspoon red pepper flakes
INSTRUCTIONS:
- Dissolve salt in 1 quart cold water in a large container. Cut through the shells of the shrimp with kitchen shears or a sharp paring knife and devein them without removing the shells. Use a paring knife to make additional cuts in the shrimp, about ½ inch deep, being careful not to cut them in half completely. Submerge the shrimp in the brine, cover, and refrigerate for 15 minutes.
- Adjust the oven rack to 4 inches from the broiler element and preheat the broiler. Place a wire rack in a rimmed baking sheet. In a large bowl, combine vegetable oil, minced cilantro, garlic, crushed coriander seeds, grated lime zest, annatto powder, and red pepper flakes. Remove the shrimp from the brine, pat them dry with paper towels, and add them to the oil mixture. Toss well, ensuring that the mixture coats the interior of the shrimp. Arrange the shrimp in a single layer on the prepared rack.
- Broil the shrimp for 2 to 4 minutes, or until they become opaque and the shells begin to brown. Rotate the baking sheet halfway through broiling. Flip the shrimp and continue to broil for another 2 to 4 minutes, or until the second side is opaque and the shells are beginning to brown. Transfer the shrimp to a serving platter and serve with lime wedges.
