From Chef & Food Stylist Kevin Do
There’s something deeply satisfying about grilling shrimp over charcoal — the smell of smoke, the sound of butter hitting the fire, and the quick caramelization you only get from real heat. I like using large, shell-on shrimp with the heads intact. The shells protect the meat and pick up the flavor of the fire, giving a slightly sticky, smoky coating when it’s done. Once brushed with tamarind butter, the shell becomes crunchy, crispy, and savory, almost like a meaty chip. The tamarind butter brings everything together — sweet, sour, salty, and rich. It clings to the shrimp and drips onto the coals, giving off that aroma that makes everyone gather around the grill.
Serves: 3–4
Prep time: 20 minutes
Cook time: 15 minutes
Total Time: 35 minutes
Temp: Medium-High Charcoal Heat
Ingredients
Shrimp
1½–2 lbs large whole shrimp (8–10 count), shell on, heads intact
2 tbsp neutral oil
1 tsp salt
½ tsp black pepper
Tamarind Butter
2 tbsp tamarind concentrate
3 tbsp unsalted butter
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar
2 cloves garlic, minced
½ lime, juiced
Special Tools
7-inch thick wooden skewers
To Finish
Tamarind butter brushed over grilled shrimp
Lime wedges
Instructions
Tamarind Butter
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In a small pan over low heat, melt the butter.
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Add garlic and cook until fragrant, about 30 seconds.
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Stir in tamarind concentrate, fish sauce, and sugar until combined.
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Remove from heat and finish with a squeeze of lime. It should be tangy, savory, and lightly sweet.
Shrimp
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Rinse and pat dry the shrimp.
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Using a skewer, pierce from the tail through the head so the shrimp stays straight while grilling.
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Lightly brush with oil, season with salt and pepper, and set aside.
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Place shrimp skewers directly over the coals. Grill for 2–3 minutes per side, brushing with tamarind butter as they cook. The shells should blister and turn deep orange.
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Brush once more with warm tamarind butter and serve immediately with lime wedges.