Charred Garlic-Butter Sriracha Shrimp. Credit: Kritisin Teig
Garlic cloves: 6 (finely chopped)
Butter: 3 tbsp
Soy sauce or gluten-free tamari: 3 tbsp
Mayonnaise: 1 tbsp
Sriracha: 1 tbsp
Large shrimp: 1.75 lbs (peeled, tails removed)
Lime: 1
I love the char of a grilled shrimp, but I also firmly believe that shrimp-served-hot loves to be in a sauce. This recipe marries these two ideas, with the shrimp tossed in a Sriracha-mayo to add flavor and that nonstick mayo effect on the grill, while also adding some delightful little char marks. But what really takes it over the top is tossing the cooked shrimp in a bowl of melted butter, simmered with lots of garlic and soy sauce. These shrimp are saucy, fatty, lightly spiced, and versatile enough to go with pretty much anything else in the book. But I really enjoy them alongside some steamed rice, Bonus Shrimp Stock Rice (see Dad Hack, below), or “Kebab Plate” Rice (page 76), along with any of the grilled veggie sides.
(From Grill Time! by Noah Galuten. Copyright © 2026. Excerpted by permission of A. Knopf, a division of Penguin Random House LLC.)
- Preheat the grill to high heat, then clean and oil the grates well.
- In a large metal bowl that can go on the grill (no rubber grippers on the bottom), combine the garlic, butter, and soy sauce. (Alternatively, if you don’t have a bowl for this, combine these ingredients in a small saucepan and simmer them over medium-high heat until the garlic is wilted, about 3 minutes. Then transfer to a large bowl.)
- In a medium bowl, combine the mayo and Sriracha and stir until well combined.
- Add the shrimp and mix thoroughly, so that all of the shrimp are coated.
- Place the bowl with the garlic mixture directly on the grill and allow the butter to melt and the garlic to wilt and soften a bit.
- Once the butter is melted and the garlic is sizzling, about 3 minutes, remove it from the heat with a kitchen towel and set it aside.
- Working in two batches, lay half of the shrimp directly on the grill, keeping track of the order in which you laid them down.
- Allow them to grill until they have blackened grill marks on the bottom side, 60 to 90 seconds.
- Flip them over and repeat with the other side, another 60 to 90 seconds.
- Once cooked, transfer them to the bowl of garlic/soy sauce/butter and repeat with the remaining shrimp.
- If your grill has residue on it from the first round, give it a quick clean and another layer of oil, then repeat with the remaining shrimp.
- Once they are all in the bowl, give it a squeeze of lime and then toss the shrimp thoroughly and serve immediately.
- To add flavor to a side of rice, place all of your shrimp shells in a medium saucepot along with 2 onion quarters.
- Cover with water and bring to a boil over high heat.
- Reduce to a simmer and cook for about 10 minutes. Turn off the heat and allow to sit for 5 more minutes.
- Strain the shrimp stock (discard the solids) and use it to cook a batch of rice, substituting the stock for water. (If you don’t have enough shrimp stock, just make up the difference with more water.)
