Jumbo shrimp works best

Marinating the jumbos in mixture helps

Big shrimp beckon

When grilling shrimp, larger sizes are just nicer to work with. They don't run the risk of overcooking or over-marinating so quickly, they don't fall through the grill grates, you don't have to dance around trying to flip a bunch of tiny little things while your knuckle hairs singe off and, if you are wise and solve this problem by skewering, it's faster and easier to stab four or five items onto a skewer for each serving rather than 10 or 12 or more.

If you get shell-on shrimp, the big ones are also quicker and easier to peel and devein.

And, jumbo shrimp just look impressive and are fun to bite into, especially if you get big ones, the U-15s, which means a pound contains 15 or fewer shrimp. U-8s are even bigger and rarer, although you can find them sometimes at Sam's.

The downside to jumbo shrimp is that they are more expensive per pound and, although it is harder to overcook them, they can sometimes be a little tough due to sheer size.

When frying, stir-frying, or simmering shrimp, many Asian recipes call for them to be soaked for a time in a mixture containing cornstarch. This is called "velveting" and is a technique used often with white meats such as chicken breast, pork loin and seafood. The cornstarch penetrates the meat fibers, lending a smooth and velvety texture to the meat that is different from anything achieved with a salty brine or acidic marinade.

I wondered if it could work with grilled shrimp, or if the cornstarch would leave an unfortunate, gooey coating that would mess up the grill and impede the grilling process.

So I peeled a couple of pounds of U-15 shrimp and made a light marinade of lime juice and only a tablespoon of cornstarch. When I removed the shrimp from the marinade, it drained away, leaving very little starchy coating on the shrimp. After setting them aside to drain further and coating lightly with oil, they grilled beautifully and were tender, smooth and succulent.

Try the recipe using shell-on shrimp and make the light butter sauce to accompany, or use one of the lower-fat sauces or salsas for a supremely light, healthy and beautiful shrimp dinner.

Mango Basil Sauce for Shrimp

Serves 4


2 small mangoes, peeled and chopped

- zest of 1 lemon

1 teaspoon fresh lemon juice

1 teaspoon rice vinegar

½ teaspoon salt

- pinch ground white pepper

5 basil leaves, thinly sliced


1. Combine the mangoes, lemon zest and juice, vinegar, salt and pepper and chill. Just before serving, stir in the basil leaves.

Source: Adapted from Martha Stewart

Green Apple Salsa

Serves 3


1/2 small red onion, quartered

1 small jalapeño chili, seeded

1/4 cup coarsely chopped cilantro

2 Granny Smith apples, peeled and chopped

3 tablespoons fresh lime juice

1/4 teaspoon salt

1/4 teaspoon sugar


1. Using a food processor, finely chop the red onion, jalapeño and cilantro.

2. Transfer to a bowl and add the apples. Stir in the lime juice, salt and sugar. Spoon over shrimp.

Source: Adapted from Every Day with Rachael Ray

CIlantro Jalapeño

sauce for Shrimp

Makes about 1½ cups


1 cup fresh cilantro leaves

1 cup fat-free mayonnaise (or use light or regular)

1 jalapeño pepper, seeded

1 garlic clove, peeled

1 tablespoon white vinegar

1 teaspoon sugar

- dash cayenne pepper



Source: Adapted from Taste of Home

Apricot Horseradish Sauce for Shrimp

Serves 4


¼ cup ounces apricot preserves

1 teaspoon grated horseradish

1 tablespoon juice from 1 lime

- Kosher salt


1. Combine apricot preserve, horseradish, and lime juice, then taste for seasoning adding additional lime juice, horseradish or salt, if necessary. Set aside until ready to serve.

Source: Adapted from Serious Eats, by Sydney Oland