Grilled Quick-Brined Jumbo Shrimp

Grilled Quick-Brined Jumbo ShrimpRecipe
Photo: © Cedric Angeles
Andy Ricker gives shrimp a quick brining—a technique not typically used in Thailand—to keep them firm and juicy when grilled.



Recipe from

Food & Wine


10 cups water
1/2 cup kosher salt
1/4 cup sugar
24 jumbo shrimp (2 1/2 pounds)
Spicy Citrus Dipping Sauce, for serving


In a large bowl, combine the water, salt and sugar, stirring to dissolve the salt. Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover and refrigerate for 4 hours.

Light a grill. Drain the shrimp and pat dry. Grill the shrimp over moderately high heat, turning once, until the shells are lightly charred and the shrimp are just cooked through, about 5 minutes. Serve with the Spicy Citrus Dipping Sauce.