Jumbo Shrimp With Cilantro Mayonnaise: A Taste of Summer on a Skewer

There’s something truly magical about the combination of smoky grilled flavors and the bright, vibrant zing of fresh herbs. I remember one summer evening, grilling shrimp with my family on the beach. The sun was setting, painting the sky in shades of orange and pink, and the aroma of the marinade mingling with the salty sea air was simply intoxicating. We dipped each succulent shrimp into a creamy, cool sauce, and laughed as the juice dripped down our chins. This recipe captures that carefree feeling, bringing together the best of sweet, spicy, and herbaceous flavors in a dish that’s perfect for any occasion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 16 jumbo shrimp, in their shells
• 4 skewers (wooden or metal; soak wooden skewers in water for at least 30 minutes before grilling to prevent burning)

Marinade

• 1/2 cup sweet Asian chili sauce
• 4 tablespoons tomato paste
• 4 teaspoons fresh lemon juice
• 4 garlic cloves, crushed
• 4 teaspoons sesame oil

Cilantro Mayonnaise

• 6 tablespoons mayonnaise
• 1/2 fresh red chili, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lemon juice
• Salt & freshly ground black pepper, to taste

Equipment Needed

• Mixing bowls
• Whisk or fork
• Grill (gas, charcoal, or indoor grill pan)
• Skewers

Instructions

1. Prepare the Marinade: In a medium-sized mixing bowl, combine the sweet Asian chili sauce, tomato paste, fresh lemon juice, crushed garlic, and sesame oil. Whisk together until the marinade is smooth and well combined. The sweetness of the chili sauce is balanced by the acidity of the lemon juice and the umami depth of the sesame oil, creating a symphony of flavors that will infuse the shrimp.

2. Marinate the Shrimp: Add the jumbo shrimp to the marinade. Gently toss the shrimp to ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least two hours, or even longer if time permits. Marinating the shrimp allows the flavors to penetrate deeply, resulting in a more flavorful and tender final product.

3. Prepare the Cilantro Mayonnaise: While the shrimp is marinating, prepare the cilantro mayonnaise. In a separate bowl, combine the mayonnaise, finely chopped red chili, finely chopped red onion, chopped fresh cilantro, and fresh lemon juice. Season with salt and freshly ground black pepper to taste. Mix well to combine. Cover the bowl and refrigerate until ready to serve. This sauce offers a cool, refreshing counterpoint to the spicy, savory shrimp.

4. Thread the Shrimp onto Skewers: Remove the marinated shrimp from the refrigerator. Thread four shrimp onto each skewer, making sure to pierce them securely so they don’t spin while grilling. This also ensures even cooking.

5. Grill the Shrimp: Preheat your grill to medium-high heat. Once the grill is hot, place the shrimp skewers on the prepared grill. Cook for 4-5 minutes on each side, turning them once, until the shrimp turn pink and opaque and are cooked through. Keep a close eye on them to prevent overcooking, which can make the shrimp tough. The goal is perfectly cooked, juicy shrimp with beautiful grill marks.

6. Serve: Remove the shrimp skewers from the grill. If desired, you can remove the shrimp from the skewers before serving. Serve the grilled jumbo shrimp immediately with the chilled cilantro mayonnaise. A sprinkle of extra chopped cilantro adds a fresh, vibrant touch.

Expert Tips & Tricks

• Don’t Overcook: Shrimp cook very quickly, so it’s important to watch them closely to avoid overcooking. Overcooked shrimp will be tough and rubbery. The internal temperature of shrimp should reach 145°F (63°C).

• Make-Ahead Tip: The cilantro mayonnaise can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more.

• Ingredient Swap: If you don’t have sweet Asian chili sauce, you can substitute a mixture of honey, sriracha, and a touch of rice vinegar to achieve a similar flavor profile.

• Charcoal vs. Gas: For a more intense smoky flavor, use a charcoal grill. A gas grill is more convenient and provides consistent heat.

• Prevent Sticking: Lightly oil the grill grates before placing the shrimp skewers on the grill to prevent them from sticking.

Serving & Storage Suggestions

Serve the grilled jumbo shrimp immediately for the best flavor and texture. The cilantro mayonnaise should be served cold. This dish is excellent as an appetizer, a light lunch, or a main course. Consider serving it with a side of grilled vegetables, rice, or a fresh salad.

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. The cilantro mayonnaise should also be stored separately in the refrigerator. Reheat the shrimp gently in a skillet or microwave until warmed through. Be careful not to overcook them during reheating. It is best to consume the shrimp within 2 days to ensure optimal quality and prevent spoilage. Due to the nature of the mayonnaise, it is not recommended to freeze the cilantro mayonnaise.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	229.2 kcal	N/A
Calories from Fat	118 kcal	52%
Total Fat	13.1 g	20%
Saturated Fat	1.9 g	9%
Cholesterol	146.8 mg	48%
Sodium	918.7 mg	38%
Total Carbohydrate	12 g	4%
Dietary Fiber	0.9 g	3%
Sugars	4.1 g	16%
Protein	16.5 g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicier Kick: For those who enjoy extra heat, add more chopped red chili to the cilantro mayonnaise or a pinch of cayenne pepper to the marinade.

• Herbal Infusion: Experiment with different herbs in the mayonnaise. Parsley, mint, or dill would all be delicious additions.

• Citrus Variation: Use lime juice instead of lemon juice for a slightly different citrus profile.

• Grilled Pineapple: Add chunks of grilled pineapple to the skewers along with the shrimp for a sweet and tropical twist.

• Coconut Shrimp: Substitute the sweet Asian chili sauce with coconut milk, ginger, and a touch of curry powder for a coconut-infused marinade.

FAQs (Frequently Asked Questions)

Q: How long should I marinate the shrimp?

A: Marinate the shrimp for at least two hours, or up to overnight, for the best flavor. The longer the shrimp marinates, the more flavorful they will become.

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp. Make sure to thaw them completely before marinating. Pat them dry with paper towels to remove excess moisture.

Q: Can I grill the shrimp indoors?

A: Yes, you can use an indoor grill pan or even a broiler to cook the shrimp if you don’t have access to an outdoor grill.

Q: Can I make the cilantro mayonnaise ahead of time?

A: Absolutely! The cilantro mayonnaise can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together even more.

Q: How do I know when the shrimp are done?

A: The shrimp are done when they turn pink and opaque and the internal temperature reaches 145°F (63°C). Be careful not to overcook them.

Final Thoughts

I truly hope you enjoy making and savoring this recipe for Jumbo Shrimp With Cilantro Mayonnaise. It’s a dish that’s perfect for sharing with friends and family, bringing a touch of sunshine and delicious flavors to any gathering. Don’t hesitate to experiment with the variations and substitutions to create your own unique twist on this classic. And, most importantly, have fun in the kitchen and enjoy the process! Let me know in the comments what you think!