Korean Salt-Grilled Shrimp

Name: Korean Salt-Grilled Shrimp
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: raw shrimp 400 g; coarse salt 300 g; lemon 0.5 ea; butter 15 g; black pepper 0.25 tsp; parsley 1 tbsp

Quick answer

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

About this dish

A heavy pan holds a 1 cm layer of coarse salt, 300 g of it, heated under the lid before the shell-on shrimp go on top and the lid closes again.

Melted butter is brushed onto the shells only after the shrimp have steamed through and been lifted off the salt, and the used salt is thrown out.

Ingredients

servings

IngredientAmount

lemon½ ea

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

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

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

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

Turn the shrimp and cook for about 3 more minutes.

Check the thickest shrimp: the flesh should be firm, pearly, and opaque throughout. Continue cooking if the center is translucent, then remove promptly once cooked.
5

Lift the cooked shrimp off the salt onto a plate.

Melt 15 g butter separately in a small pan over low heat, then brush it lightly over the shells. Keep the butter out of the salt bed.
6

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.