Korean Salt-Grilled Shrimp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Saeu-sogeum-gui is a Korean salt-bed grilled shrimp prepared by spreading coarse salt in a heavy pan, laying whole shell-on shrimp over it, and covering with a lid to cook.

The thick layer of heated salt acts as an indirect heat source that traps moisture inside the shells, so the shrimp flesh steams from within and retains its natural sweetness. After four minutes covered, the shrimp are flipped for three more minutes, then finished with a light coat of melted butter that adds richness on top of the salt's seasoning. Black pepper, chopped parsley, and a wedge of lemon complete the dish, proving that minimal ingredients and a simple technique can concentrate shrimp flavor more effectively than elaborate sauces.

Ingredients

servings

IngredientAmountUnit

raw shrimp400 gg

coarse salt300 gg

lemon½ eaea

butter15 gg

black pepper¼ tsptsp

parsley1 tbsptbsp

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Instructions

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

6 steps

1

Season

Trim the long whiskers and mouth from 400g raw shrimp with kitchen shears.

Rinse quickly under cold running water, then pat every shell dry with paper towels so excess water does not create odors or weaken the salt-bed cooking.
2

Control

Spread 300g coarse salt in a heavy pan in an even 1cm layer.

Cover and preheat over medium heat for about 3 minutes, until the salt starts to pop softly and feels fully heated.
3

Control

Lay the shrimp on the hot salt in one layer, leaving the shells exposed to steam.

Cover again and cook over medium heat for 4 minutes, until the shells turn bright orange and the shrimp begins to curl.
4

Heat

Flip each shrimp once and cook the second side for 3 more minutes.

Stop before the flesh tightens hard, because the shell protects moisture only when the cooking time stays controlled.
5

Season

Lower the heat, add 15g butter, and let it melt without browning.

Roll or turn the shrimp lightly through the butter so the shells become glossy while the salt bed does not scorch.
6

Finish

Lift only the shrimp onto a serving plate and discard the used salt bed.

Sprinkle with 0.25tsp black pepper and 1tbsp parsley, then serve with half a lemon to squeeze over the hot shells.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A thick bed of coarse salt locks moisture into shell-on shrimp through indirect heat in Saeu-sogeum-gui.
Finish cue: Roll or turn the shrimp lightly through the butter so the shells become glossy while the salt bed does not scorch.
Avoid this: Do not reuse the cooked salt bed.