Shrimp: Easy to cook, even easier to overcook

Simple marinade turns shellfish into tropical delight

By J.M. Hirsch

Associated Press

Aside from overcooking, it’s hard to go wrong with shrimp.

Whether you broil, grill, stir-fry or deep-fry them, the briny, fresh taste of shrimp makes a savory spring or summer meal that cooks quickly and pairs well with crisp salads and easy-to-drink sweet white wines.

Take a simple approach, tossing the shrimp with just olive oil, kosher salt and freshly ground black pepper. Or reach for complex flavors, dousing them in a blend of melted ghee (clarified butter) and curry powder.

Shrimp marinated in coconut milk and lime juice has a tropical taste. But if you’d rather skip the coconut milk, use just lime juice and a bit of tequila for a margarita-inspired dish.

Large shrimp are the easiest to grill. And high-quality specimens can taste almost like lobster. But these can be pricey. Smaller shrimp can be substituted, but you might need to reduce the cooking time.

Smaller shrimp are easiest to grill when skewered. Bamboo skewers are inexpensive. Just soak them in water for about 30 minutes before they go on the grill (this prevents them from burning).

Just remember: Whatever your cooking technique, shrimp cook very quickly. As soon as the meat is solid white or the shells are pink, they are done. Large shrimp need 1 to 2 minutes a side. Smaller can take less than a minute.

RECIPE

Coconut lime shrimp

3 limes 2 pounds raw shrimp, peeled, tail on 14-ounce can full-fat coconut milk 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1⁄3 cup unsweetened coconut flakes

Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1⁄8 cup juice).

Place shrimp in a large, zip-close plastic bag. Add coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.

Meanwhile, in a food processor, combine lime zest, kosher salt and black pepper. Pulse until the zest, salt and pepper are well blended. Transfer to a small bowl and set aside.

In a small, dry skillet over medium-low heat, lightly toast the coconut flakes. As soon as the coconut begins to brown, remove it from the heat. Set aside.

Generously coat a grill grate with cooking spray and preheat on medium-high. Alternatively, set a grill pan over medium-high heat and coat with cooking spray just before you are ready to cook.

Remove shrimp from the marinade, discarding the marinade. Place shrimp on the grill or grill pan, and cook about 1 to 2 minutes a side, or until exteriors are pink and centers are opaque white. While the shrimp are on the grill, drizzle them with the remaining lime juice.

Transfer shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut. Makes 4 servings.

Nutrition information per serving: 330 calories, 10 g. fat, 388 mg. cholesterol, 4 g. carbohydrate, 52 g. protein, 1 g. fiber, 672 mg. sodium.