Korean Salt-Grilled Shrimp
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.
Adjust Servings
Instructions
- 1
Trim shrimp whiskers and pat dry.
- 2
Spread coarse salt in a heavy pan and preheat for 3 minutes.
- 3
Place shrimp over salt, cover, and cook for 4 minutes.
- 4
Flip and cook 3 more minutes, then coat lightly with melted butter.
- 5
Season with pepper and parsley, serve with lemon.
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