Korean Saeu Herb Sogeum Gui (Herb Salt Grilled Shrimp)

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Saeu herb-sogeum-gui is Korean herb-salt grilled shrimp, where shell-on medium shrimp are deveined, tossed with olive oil, minced garlic, rosemary, thyme, and black pepper for ten minutes, then seared over high heat on a grill pan lined with a thin layer of coarse salt.

Keeping the shells on prevents moisture loss during the intense heat, so the flesh stays moist while the shells themselves crisp into an edible, crunchy layer. Grilling on a salt bed distributes radiant heat evenly and draws surface moisture away from the shrimp, preventing the steaming effect that makes shellfish soggy. A finishing squeeze of lemon juice lifts the herb and garlic aromas while sharpening the shrimp's natural sweetness.

Ingredients

servings

IngredientAmountUnit

medium shrimp300 gg

coarse salt1 tbsptbsp

rosemary1 tsptsp

thyme1 tsptsp

olive oil1½ tbsptbsp

minced garlic1 tbsptbsp

lemon½ piecepiece

black pepper¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Prepare 300 g medium shrimp by keeping the heads and part of the shells attached, then remove the back vein.

Pat the shrimp dry so they grill cleanly on the salt instead of steaming.
2

Prep

In a bowl, mix 1.5 tablespoons olive oil, 1 tablespoon minced garlic, rosemary, thyme, and black pepper.

Coat the shrimp evenly and let them stand for 10 minutes so the herbs cling to the shells.
3

Control

Heat a pan or grill pan well over high heat, then spread 1 tablespoon coarse salt in a thin, even layer.

Keep the salt level and avoid bare spots so the shrimp receive steady heat.
4

Control

Arrange the shrimp in one layer without overlapping and grill over high heat for about 2 minutes.

Turn them when the shell edges redden and the garlic aroma rises, before the garlic scorches.
5

Heat

Grill the second side for about 2 minutes, then lower the heat to medium once the color is bright throughout.

Cook only 1 minute more, since leaving the shrimp longer can make the flesh tough.
6

Finish

Turn off the heat and squeeze the juice from half a lemon evenly over the shrimp.

Serve right away while the shells are crisp and the flesh inside is still moist and sweet.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Grilling shrimp with their shells on seals in natural moisture while the exterior becomes crisp.
Finish cue: Coat the shrimp evenly and let them stand for 10 minutes so the herbs cling to the shells.
Avoid this: Keep the salt level and avoid bare spots so the shrimp receive steady heat.