Korean Saeu Herb Sogeum Gui (Herb Salt Grilled Shrimp)
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.
Adjust Servings
Instructions
- 1
Trim shrimp, leaving partial shell and head, and remove the back vein.
- 2
Mix olive oil, garlic, herbs, and pepper, then coat shrimp for 10 minutes.
- 3
Heat a grill pan over high heat and spread a thin layer of coarse salt.
- 4
Place shrimp and grill about 2 minutes per side until they turn bright red.
- 5
Lower heat, cook 1 minute more, then finish with lemon juice.
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