Korean Salt Roasted Shrimp. It’s a simple and delicious way to cook-up shrimp at home. Today, we will steam a batch of fresh shrimp on a thin bed of coarse salt! This cooking method seasons the shrimp perfectly and more importantly, doesn’t dry-out the meat. Just think back to any backyard bbq, where the shrimp looked appetizing going on the grill, but came-off charred and the inside tasting chewy. Salt-roasting will guarantee juicy and tender meat. It’s my favorite method to cook-up large-sized shrimp (or prawns).
While this is a simple, straightforward recipe, remember the following:
- Throughly pat-down the shrimp with a paper towel before placing onto the salt – if you have water dripping off the shrimp, it will melt the salt crystals around it and taste salty
- Use aluminum foil … or else your frying pan will be ruined!
- Use coarse salt (not regular dining table salt!). This way, you can easily brush off the big salt crystals after its done cooking.
- Use a lid when cooking – we need the residual heat to cook the shrimp through.
We enjoy eating this shrimp straight – without any sauces. But if you’re a saucy type of person, do as your heart pleases! Enjoy neighbors!! 🤠
Korean Salt-Roasted Shrimp
- 10-12 Fresh Large Shrimp (Prawns ok too)
- Handful of Coarse Salt
- Prep the shrimp: Use kitchen scissors and trim off the pointy tips off the shrimp head. Trim off any long antenna as well. Then use your knife (or kitchen scissors) to devein the shrimp.
- Use a few kitchen towels and thoroughly pat-down the shrimp. We want to remove any excess water off the shrimp.
- Rip out 2 sheets of aluminum foil. Then place it down onto your frying pan. Pour out a small bed of coarse salt onto the foil. Place it on a MEDIUM-HIGH heat.
- Once you start to hear the salt crystals pop, place the shrimp pieces in. Place the lid on. Reduce the heat to a MEDIUM heat. And let it cook for 4-5 minutes.
- After 4-5 minutes, the shrimp will be ready! Enjoy straight or serve with a bowl of rice!
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