The renowned chef from Málaga, Dani García, who has been awarded several Michelin stars, has surprised his followers with a firm culinary warning. On his YouTube channel, he has clearly explained which ingredient we should never add when cooking grilled shrimp. He has even admitted that every time he sees it, he is "in shock."
The ingredient in question is oil, and the chef has been adamant about it. "Oil, no, please," he has repeated several times, emphasizing that this seemingly harmless gesture completely changes the experience of eating good shrimp. For him, the key is to respect the product without adding unnecessary fats that distort it.
Oil, enemy of natural flavor
The chef from Málaga has explained that the high temperatures of the grill cause the oil to burn and leave an unpleasant aftertaste. In addition, shrimp cooked this way end up greasy and heavy, losing the freshness that characterizes them. That's why he insists that this is a practice that should be banished from the kitchen.
"It's common sense... I don't find it pleasant, and I think they're mistaken. We must respect the natural flavor of white shrimp, red shrimp, and Norway lobster," he has argued in his video. His message hasn't left his followers indifferent, who have seen in these words an invitation to rediscover seafood in a more authentic way.
How to achieve juicy shrimp without complications
Instead of resorting to oil, García has recommended a much simpler and more natural technique. It is based on placing the shrimp directly on a very hot grill, adding coarse salt and a few drops of water. Then, covering them with aluminum foil allows the steam to enhance the flavor and texture of the seafood without the need for additives.
The chef has also given advice on cooking times, which he considers essential to achieve a perfect result. For white shrimp, he recommends about two minutes on one side and barely one minute on the other. In contrast, red shrimp may require up to two additional minutes, always making sure the second turn lasts half as long as the first.
When simplicity works best
This method not only highlights the quality of the product, but it is also beneficial from a nutritional point of view. By eliminating oil, calories and unnecessary fats are reduced, which makes the recipe a light and healthy option. In addition, shrimp provide high biological value proteins, as well as minerals such as iodine, zinc, or selenium.
For García, cooking should be based on enhancing the product without disguising it. "I've always eaten them this way, covering them with aluminum foil, and I've always thought it perfectly respected the flavor," he has stated confidently. His advice, simple yet categorical, has served as a reminder that sometimes, the best thing in the kitchen is not to complicate things.