Grilled Shrimp Skewers (海老串焼き, Ebi Kushiyaki)

Ingredients

Equipment Needed

• •Bamboo skewers, soaked 30 minutes, or metal skewers
• •Charcoal grill, gas grill, or ridged grill pan
• •Tongs

Instructions

1. 1

   Choose the shrimp

   Choose large head-on shrimp with firm bodies, clear shells, and a clean sea smell. The heads should sit tight against the body, not sag or leak dark liquid. Sourcing first, always. This dish is salt and fire, so the shrimp itself must carry the flavor.

   If the shrimp smell strong or the heads look loose and dull, change the dish. Shell-on shrimp can be simmered or fried, but kushiyaki gives a poor ingredient nowhere to hide.
2. 2

   Clean gently

   Rinse the shrimp quickly under cold water and pat them very dry. If you see a dark vein along the back, lift it out with a toothpick through the shell without cutting the shrimp open. Dry shells crisp; wet shells steam against the grill and turn leathery.

3. 3

   Skewer straight

   Hold one shrimp belly-side down. Push a skewer in near the tail, run it through the body, and guide the point into the head so the shrimp lies almost straight. Do not force it into a board-straight soldier. You only want enough length that it cooks evenly and the head stays attached.

   The skewer is the first secret here. It controls shape, protects the head, and gives you a clean turn on the grill.
4. 4

   Salt and rest

   Sprinkle the skewered shrimp lightly with the sea salt and sake, then rest them for 5 minutes while the grill heats. The salt seasons the shell and draws a little surface moisture; the sake keeps the aroma clean without turning the shrimp sweet. Pat away any beads of moisture before grilling.

5. 5

   Heat the grill

   Heat a charcoal grill, gas grill, or ridged grill pan until very hot. Oil the grate lightly. You want quick, direct heat so the shell crisps before the meat overcooks. A timid fire cooks the shrimp slowly and leaves the head soft.

6. 6

   Grill the shrimp

   Lay the skewers over direct heat and grill for 2 to 3 minutes on the first side, until the shell turns bright red and lightly blistered. Turn once and grill 2 to 3 minutes more. The meat should curl firm inside the shell, and the head should feel crisp when tapped with tongs.

7. 7

   Finish simply

   Move the skewers to a plate, sprinkle with a little more salt, and serve at once with lemon or yuzu wedges. Squeeze citrus only at the table. Acid belongs at the end, where it sharpens the sweet shrimp instead of tightening it before the fire.

Chef Tips

• •Ask the fishmonger when the shrimp came in and whether the heads are firm enough to grill whole. A good answer matters more than a pretty label.
• •Use head-on shrimp if you can. The head bastes the meat from within and becomes crisp enough to eat when the fire is right. Without the head, you can still make grilled shrimp, but it is not the same dish.
• •Don't bury these in tare. A soy-sweet glaze has its place in kushiyaki, but for ebi the salt version lets the shell, head, and clean meat speak plainly.
• •If using bamboo skewers, soak them for at least 30 minutes. If using metal skewers, handle them with tongs because they conduct heat quickly.

Advance Preparation

• •The shrimp can be rinsed, dried, and skewered up to 2 hours ahead. Keep them uncovered or lightly covered in the refrigerator so the shells stay dry.
• •Do not salt the shrimp far ahead. Salt them shortly before grilling, or the surface draws out too much moisture and the shell loses its crisp edge.
• •Cut the lemon or yuzu wedges ahead and keep them chilled until serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 95g)