Oven-Broiled Shrimp with Garlic and Jalapeño

I'm a big fan of those deep-fried salt and pepper shrimp with the heads still on that you can get in Chinese restaurants. They're fun to peel and eat at the table, though when deep fried, the shells are so light and crunchy you can eat them heads and all if you are so inclined. But to recreate at home, you need a deep fryer, or at least a big pan full of oil, which is a pain to deal with in a small kitchen and will stink up a New York-sized apartment for a couple of days. Here is a way to recreate those intense flavors of fresh shrimp, garlic, spicy peppers, and salt, very quickly and without the mess.

Note:

I used large shrimp with the heads on that I got in Chinatown for less than $4 a pound. Pick the freshest looking and smelling shrimp you can find. My shrimp were about 5" long head to tail, and about 18-20 count per pound - enough to feed 4-6 people as an appetizer or 2-3 as a main course.

For every 1 pound of shrimp, you will need:

  • 1 pound of fresh raw shrimp, heads and shells on
  • 1 jalapeño pepper, finely chopped (If you want to keep the heat down, remove the seeds and ribs before chopping.)
  • 2-3 garlic cloves, finely chopped (Not grated or pressed. Chopped garlic will distribute itself throughout the shrimp without clumping or burning.)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2to 2 teaspoons kosher or flaky sea salt
  • Freshly ground black pepper

Directions:

Preheat the broiler. Rinse the shrimp quickly under cool water to remove any dirt or sand, then drain and pat dry immediately. Do not soak the shrimp or they will become water-logged and you'll wash away flavor. Place the shrimp on a baking pan that will fit under the broiler. (I have a gas stove with a small broiler below the oven, and a 9" x 12" x 1" high disposable brownie pan fits perfectly. If you can't find a pan to fit, make one by crimping the edges around a piece of aluminum foil. If you're using an electric stove, make sure the rack is as close to the element as it will go.)

Add the garlic, jalapeño, and olive oil, and mix together with your hands. Now, lay the shrimp on the pan in a single layer and sprinkle with the salt and lots of freshly ground pepper. It will seem like you're adding a lot of salt, but the shrimp meat is protected by the shells. (Just make sure you're using a flaky salt like kosher salt. If you only have fine table salt available, you'll have to add much less than the recipe calls for because the grain is smaller and therefore saltier by volume.) Mix together with your hands again to distribute the salt. Rearrange the shrimp for cooking in a single layer.

Place the shrimp under the broiler and do not walk away! They cook very quickly. Cook until pink on one side, still gray on the underside, about 1 1/2 minutes. Immediately remove the pan, turn the shrimp over, and return to the broiler for about 1 minute until just cooked through. (No one wants a rubbery, over-cooked shrimp.) The shells should be lightly caramelized and may even char a little. This is good! It adds flavor and the meat is protected by the shell.

Pile these guys on a big platter and server family style with a bowl for the discarded shells. Or arrange prettily on individual plates. Either way, this is a hands on eating experience. Leftovers are great peeled and tossed with pasta or over a spinach salad.