While you might normally brush an oil like peanut butter or canola oil on your fish or shrimp before grilling to get them nice and crispy we have an alternative in mind. Here’s why you need mayonnaise for the best grilled shrimp and fish. You might be surprised by the mention of this basic condiment but trust us even James Beard-winning chefs like Michael Cimarusti swear by this trick.
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The best way to grill shrimp
Liquid oils are a go-to for most chefs when it comes time to grill but mayonnaise works just as well and in some cases is an even better choice for the job. Mayo is an emulsion that’s mostly oil so it’s a great alternative to other liquid fats. While liquid oils have the potential to drip onto your grill grates and send dangerously searing splatters of oil flying into the air mayonnaise doesn’t pose the same dangers. Instead you can spread mayonnaise directly onto fish and shrimp and it will stick to the flesh perfectly thanks to its powerful binding agents.
From Hellman's to homemade mayonnaise the choice is yours. To try this out for yourself generously coat your fish fillets and shrimp with the mayonnaise and grill those proteins as usual.
With liquid oils you have no control over how much of it sticks to the flesh of the fish or shrimp. Using mayonnaise instead of those other fats is a great way to ensure that you evenly coat the fish with fat which prevents it from sticking to your grill grates as the delicate flaky flesh of fish often does.
