Mexican Charcoal-Grilled Shrimp

Ingredients

• 1 lb extra-large shrimp, shell-on (21-25 count)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 6 clove garlic cloves
• 2 whole dried guajillo chiles
• 1 whole dried ancho chiles
• 3 tablespoon fresh lime juice
• ¼ cup low-sodium chicken broth
• ½ teaspoon kosher salt
• ¼ cup fresh cilantro, finely chopped
• 2 wedge lime wedges

Instructions

1. 1

   Prepare the shrimp: Hold each shrimp on a cutting board with the shell facing up. Using a sharp knife, carefully slice lengthwise through the shell and meat from the head end to the tail, cutting almost all the way through but not quite severing the two halves — they should stay connected at the belly and look like an open book when you gently flatten them. This butterflying exposes more surface area for charring and helps them cook evenly. Pat the shrimp dry inside and out with paper towels, then season both sides generously with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Set aside on a plate.

2. 2

   Make the sauce: Stem and seed 2 dried guajillo chiles and 1 dried ancho chile by tearing them open and shaking out the seeds — discard the seeds. Peel and finely mince 6 garlic cloves. Heat 0.25 cup of extra-virgin olive oil in a small heavy-bottomed saucepan over medium heat. Once shimmering, add the minced garlic and cook, stirring constantly, until it turns light golden and fragrant, about 2-3 minutes — watch carefully so it doesn't brown and turn bitter. Add the opened chile pods, breaking them into pieces as they hit the oil. Toast for 1-2 minutes, stirring often, until you smell the warm, dried-chile aroma intensifying.

3. 3

   Pour in 0.25 cup of low-sodium chicken broth and 3 tablespoons of fresh lime juice. Bring to a gentle simmer and cook for 3-4 minutes to soften the chiles and meld flavors. Remove from heat and let cool for 1-2 minutes until safe to handle. Transfer the entire mixture to a blender, add 0.5 teaspoon of kosher salt, and blend on high speed until completely smooth — about 45-60 seconds. You should have a pourable, deep reddish-brown sauce. Taste and adjust salt as needed. Pour into a shallow bowl for basting.

4. 4

   Preheat your grill: If using a gas grill, turn all burners to high and close the lid for 5 minutes. If using charcoal, let coals burn down to white-hot glowing embers with medium-high heat. Test the temperature by holding your hand 3-4 inches above the grate — you should only be able to hold it there for 2-3 seconds before pulling away. The grill should be hot and ready to create a char.

5. 5

   Grill the shrimp: Lay each butterflied shrimp shell-side down on the hottest part of the grill in a single layer, leaving space between them so they don't steam. Do not move them for the first 2-3 minutes — you want the shell to char and create a crispy exterior. You should hear an aggressive sizzle immediately. Using a basting brush or spoon, brush the exposed flesh generously with the chile sauce, making sure to coat well. Continue grilling for another 2-3 minutes until the flesh turns opaque and pulls away slightly from the shell, and you see dark char marks on the shell.

6. 6

   Flip each shrimp carefully with tongs or a fish spatula and immediately brush the shell side with more chile sauce. Grill for another 1-2 minutes until the sauce caramelizes and darkens slightly and the shrimp feel firm when pressed gently — they should have an internal temperature of 145°F if you have an instant-read thermometer. The shells should look blackened and charred in patches, which is exactly what you want.

7. 7

   Transfer the grilled shrimp to a serving platter, arranging them in a single layer. Spoon any remaining warm chile sauce over the top, scatter 0.25 cup of finely chopped fresh cilantro across the shrimp, and serve immediately with lime wedges on the side. Have diners squeeze fresh lime juice over each bite just before eating. Serve with warm flour tortillas or crusty bread to soak up the sauce if desired.

Tools you’ll need

• sharp knife
• cutting board
• paper towels
• small heavy-bottomed saucepan
• wooden spoon
• blender
• shallow bowl
• gas or charcoal grill
• grill tongs
• fish spatula
• basting brush
• instant-read thermometer
• serving platter

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