Best for: A fast seafood skewer with the shells still crackling.
Xia chuan keeps the shells on, the way the stalls do: shell-on shrimp pick up more char, stay juicier, and give everyone something to peel at the table. A short garlic marinade goes under the shell, and the cumin-chile shaokao dusting goes on at the fire.
Grill: Direct high heat over charcoal; 450–500°F. Equipment: Charcoal grill, flat metal skewers, tongs, instant-read thermometer.
Ingredients
Marinate: 15 minutes. Total: 36 minutes.
- 1 1/2 lb large shell-on shrimp (16–20 count), deveined through the shell
- 3 garlic cloves, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil, plus more for the grate
- 1 tablespoon cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon fine table salt
- 1/2 teaspoon sugar
- 2 scallions, thinly sliced
- 8 flat metal skewers (or bamboo skewers soaked 30 minutes)
Directions
Toss the shrimp with the garlic, soy sauce, and neutral oil. Cover and marinate for 15 minutes.
Stir the cumin, chile flakes, salt, and sugar into the shaokao spice mix. Light a full chimney of charcoal and heat the grill to 450–500°F.
Thread the shrimp onto the skewers through the head and tail ends so they lie flat, about 4 shrimp per skewer.
Grill directly over the coals for 2–3 minutes per side, until the shells blister and turn bright pink-orange.
Dust with the spice mix in the last minute and cook until the shrimp register 145°F and the flesh is just opaque.
Scatter with the scallions and serve immediately, shells on, with extra spice mix for dipping.
Grilling tip: Shell-on is protection, not a suggestion — it buys you the extra minute of char without drying the shrimp.
