Grilled Quick-Brined Jumbo Shrimp

Andy Ricker gives shrimp a quick brining—a technique not typically used in Thailand—to keep them firm and juicy when grilled.

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  • Total Time:
  • Servings: 8
  • Time(Other): Plus 4 hr brining


  • 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

How to make this recipe

  1. 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.

  2. 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.

Suggested Pairing

The tangy-sweet dipping sauce for these quick-brined shrimp will work well with a citrusy white wine, such as a dry Riesling. In the warm climate of southern Australia, the wine takes on lime flavors that make it terrific with seafood.

Contributed By Photo © Cedric Angeles Published June 2009

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