Grilled Head-On Shrimp with Scratch Toum–Chimichurri Marinade

Served with Cheesy Grits or Polenta

This is the kind of meal that invites you to slow down and get a little messy. Big head-on shrimp, marinated in garlicky sauces and grilled hot, then piled over creamy grits or polenta. It is rich, relaxed cooking meant to be eaten with your hands, shared at the table, and remembered long after the plates are cleared. Be prepared for table moaning and at least one “I’ll have what she’s having”, lick my fingers moment.

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This is my favorite meal to prepare on Kauai. Once the marinades are prepared, everything else is easy. The shrimp grill quickly, the grits or polenta simmer quietly, and dinner comes together without effort. It is the kind of cooking that fits naturally into island evenings, when the light softens, the trade winds settle, and time stretches just enough to let you breathe.

It is also deeply satisfying. Garlicky, rich, a little messy, and full of flavor. On nights when I am feeding a crowd or sharing the grill, I will often throw a porterhouse on alongside the shrimp. It cooks just as simply, pairs beautifully, and makes the meal feel generous. This is food meant to be enjoyed as the sky shifts color and the day gently lets go.

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Why head-on shrimp?

Head-on shrimp are richer, juicier, and more forgiving on the grill. The fat in the head bastes the meat as it cooks, giving you a sweet, almost lobster-like finish. Leaving the shells on protects the shrimp from drying out and delivers maximum flavor, while deveining keeps things clean and pleasant to eat.

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Ingredients

For the shrimp

• 1½–2 lbs large red shrimp, head-on, shell-on, deveined

• ⅓ cup Toum (Lebanese garlic sauce)

• ⅓ cup cilantro garlic chimichurri

• 1–2 tbsp olive oil, only if sauces are very thick

• Fresh cracked black pepper

• Optional pinch of chili flakes or Aleppo pepper

• Lemon wedges, for serving

Note: Skip salt in the marinade. Both sauces already bring plenty of seasoning. Adjust after grilling if needed.

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Prep the Shrimp (Shells On, Deveined)

Using kitchen shears or a small sharp knife, carefully cut along the back of each shrimp through the shell. Remove the vein and rinse briefly under cold water. Pat the shrimp very dry with paper towels, keeping the shells and heads intact.

This step keeps the shrimp clean while preserving flavor and moisture during grilling.

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Marinate (2–3 Hours)

Place the shrimp in a large bowl and gently toss with the Toom, chimichurri, olive oil if using, black pepper, and chili flakes. Cover and refrigerate for 2–3 hours, turning once halfway through.

IMPORTANT: Do not marinate longer than 3 hours. The garlic can begin to cure the shrimp if left too long.

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Grill the Shrimp

Preheat the grill to medium-high, about 400–450°F. Oil the grates well to prevent sticking. Arrange the shrimp directly on the grill, curved side down.

Grill for 2–3 minutes per side, until lightly charred, opaque, and just cooked through. Remove immediately.

Finish with a squeeze of lemon and a light sprinkle of flaky salt if needed.

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Cheesy Grits or Polenta

Creamy Cheesy Grits

• 1 cup stone-ground grits

• 4 cups water or chicken stock

• ½ cup milk or cream

• ¾–1 cup grated sharp white cheddar or Gruyère

• 2 tbsp butter

• Salt and black pepper to taste

Simmer the grits low and slow, stirring often, until creamy and tender. Finish with butter and cheese.

Creamy Polenta

• 1 cup polenta

• 4 cups water or stock

• ½ cup grated Parmesan

• 2 tbsp butter

• Black pepper

Cook gently, stirring frequently, until smooth and silky.

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To Serve and Eat

Spoon the grits or polenta into wide bowls and nestle the shrimp on top. Drizzle with any extra chimichurri and let the garlic oil mingle with the cheese. Roasted carrots, onions, or fennel make an easy, grounding side.

This is a hands-on meal in every sense. Peel the shrimp, dip them back into the sauce, and yes, suck the head butter if that is your thing. That rich, garlicky liquid is where all the flavor lives. It is messy and unapologetic and exactly how this dish is meant to be eaten. Put out extra napkins, pour another glass of wine, and let the table stay relaxed. The best meals are not pristine. They are shared, savored, and remembered.

Chef’s note:  This is a rich, satisfying meal that leans indulgent without being heavy. High-quality protein, plenty of flavor, and enough fat to make it deeply enjoyable. Best enjoyed slowly.

For those that are counting:

Nutrition Information (Estimated)

Serving Size: 1 serving

Servings per Recipe: 4

Calories: 550–650

Protein: 35–40 g

Fat: 30–38 g

Carbohydrates: 35–45 g

Fiber: 2–4 g

Estimate includes head-on shrimp, Toom and chimichurri, and creamy grits or polenta. Does not include optional porterhouse. Values are approximate.

From my kitchen to yours, with room to wander. Happy creating.❤️