Steamed Buns With Grilled Shrimp and Sriracha Mayonnaise Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 12, 2019
20150625-food-lab-grilled-shrimp-18.jpg
Plump and tender grilled shrimp with a nicely browned crust. Photograph: J. Kenji López-Alt. Video: Natalie Holt

Why It Works

  • Treating the shrimp with salt and baking soda helps them stay plump and juicy and brown more efficiently as they grill.
  • Drying the shrimp out in the refrigerator gives them a jump-start on browning.
  • Squeezing the shrimp together on a skewer gives them less surface area, which helps them stay juicier as they cook.
  • Tossing them in a garlic- and chili-infused sauce after cooking offers more flavor than a marinade.

Our perfectly grilled shrimp have a clean, sweet shrimp flavor with a nicely charred crust and a plump, juicy texture. I like to stuff them into tender steamed Chinese buns with crunchy toppings, like shredded cabbage and quick homemade pickles, along with a spicy and creamy sriracha mayonnaise.

2:38

5 Steps to the Best Grilled Shrimp

Recipe Facts

5

(1)

Active:30 mins
Total:2 hrs
Serves:6 servings
Makes:12 buns

Rate & Comment

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For the Shrimp:

  • 24largeshrimp, shelled and deveined

  • 1/4teaspoonbaking soda

  • 1 1/2 teaspoons (8g)kosher salt, plus more to taste

  • 1/2 teaspoon (3g)sugar

  • 2mediumcloves garlic、切碎的划分

  • 2tablespoons(30ml) canola orvegetable oil, divided

  • 1smallhot redchile, such asThai bird, thinly sliced

  • 2scallions, thinly sliced

  • Freshly ground black pepper

For the Sriracha Mayonnaise:

  • 1tablespoon(15ml)sriracha, plus more to taste

  • 5tablespoons(75ml) store-bought orhomemade蛋黄酱

  • 1 teaspoon (5ml)juice from 1 lime

To Assemble:

Directions

  1. For the Shrimp:Combine shrimp, baking soda, salt, and sugar in a medium bowl and toss to coat. Thread shrimp onto sets of 2 skewers, alternating heads to tails and pushing shrimp so that they are nestled snugly together. Place 6 shrimp on each set of 2 skewers. Lay skewers on top of a baking dish so that shrimp are suspended above bottom of dish. Transfer to refrigerator and allow to rest for 1 hour. Meanwhile, combine half of garlic and half of oil in a small bowl. Combine remaining garlic, oil, chili, and scallions in a large bowl. Set aside.

  2. Meanwhile, for the Sriracha Mayonnaise:Combine sriracha, mayonnaise, and lime juice in a small bowl and stir. Add more sriracha until desired level of spiciness is achieved. Cover and refrigerate.

  3. When shrimp are ready to grill, brush both sides with first garlic/oil mixture.Light 1 chimney full of charcoal.When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.Cleanandoilgrilling grate.

  4. Place shrimp directly over hot side of grill and cook, turning occasionally, until shrimp are just cooked through and well charred, 4 to 5 minutes total. Transfer shrimp to a cutting board.

  5. Carefully remove skewers from shrimp and transfer to bowl with garlic/oil/chili/scallion mixture. Toss to coat. Season to taste with salt and pepper and serve immediately.

  6. To Assemble:Spread 1 1/2 teaspoons (7ml) sriracha mayonnaise on the bottom of each bun. Top with pickles and shredded cabbage. Top with 2 shrimp each and close buns. Serve immediately.

Special equipment

Grill, bamboo skewers soaked in water for 30 minutes

Notes

Chinese-style folded steamed buns can be found in the refrigerated section of Chinese grocery stores. To heat, line a bamboo steamer with perforated parchment paper or spray with nonstick spray. Arrange buns in a single layer without letting them touch and place steamer over a wok or pot of simmering water. Steam until heated through, about 2 minutes. Alternatively, place buns on a microwave-safe plate and cover with a damp towel. Microwave in 30-second intervals until heated through, about 1 minute total.

This Recipe Appears In

Nutrition Facts(per serving)
423 Calories
17g Fat
53g Carbs
14g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 423
% Daily Value*
Total Fat17g 22%
Saturated Fat 3g 13%
Cholesterol40mg 13%
Sodium1732mg 75%
总碳水化合物53g 19%
膳食纤维3 g 11%
Total Sugars 8g
Protein14g
Vitamin C 14mg 72%
Calcium 219mg 17%
Iron 4mg 21%
Potassium 278mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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