Flavorful Grilled Shrimp with Salt (Easy Oven Paper Method & Spicy Dipping Sauce)
Flavorful Grilled Shrimp with Salt (Easy Oven Paper Method & Spicy Dipping Sauce)
Learn how to make delicious grilled shrimp at home using parchment paper for a clean cook, complete with a recipe for a sweet and tangy gochujang dipping sauce.
Get ready for a delightful seafood experience right in your own kitchen! Today, we’re making Salt-Grilled Shrimp, a dish that’s perfect for showcasing the fresh flavors of shrimp, especially during their peak season starting in September. I personally love this dish so much that I headed to the fish market with great anticipation! Although the trip took a little longer than expected, the reward of fresh shrimp made it all worthwhile. Now, let’s dive into the simple steps of creating succulent salt-grilled shrimp at home.
Salt-Grilled Shrimp Ingredients- 1kg fresh shrimp
- Coarse salt (sea salt) as needed
Spicy Dipping Sauce Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp maesil cheong (Korean plum extract)
- A pinch of toasted sesame seeds
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp maesil cheong (Korean plum extract)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
After bringing your fresh shrimp home from the market, rinse them thoroughly under running water. While rinsing, gently trim the long whiskers and the tips of the tails. I forgot to trim the whiskers the first time, and their length was quite bothersome during cooking. For the second batch, I made sure to trim them.
Step 2
When grilling shrimp on a stovetop pan, using parchment paper or aluminum foil is a great method. While non-stick or coated pans work well with either, it’s safer to use parchment paper with stainless steel pans to prevent any potential damage. Using parchment paper also prevents the salt from sticking to the pan, ensuring a clean cooking process and easy cleanup later.
Step 3
Line a wide frying pan generously with parchment paper. Spread a layer of coarse sea salt evenly over the parchment paper. Gently pat the shrimp dry with paper towels before arranging them in a single layer on top of the salt. You can arrange them however you like, for aesthetic appeal. Once arranged, cover the pan with a lid.
Step 4
I use a Highlight induction cooktop and cooked the shrimp for a total of 15 minutes, including steaming time. Because Highlight cooktops take a little longer to preheat, I prefer to allow ample cooking time. For the first 8-9 minutes, I cook on a high heat setting (level 9), then reduce the heat to level 4 for another 3 minutes. During this latter stage, I flip the shrimp over. Many recipes suggest not flipping them, but I find it enhances the flavor.
Step 5
Flipping the shrimp and letting them steam for the last 2-3 minutes really makes them incredibly moist and delicious. This ensures that the salt flavors both sides evenly, resulting in a more flavorful outcome. I highly recommend flipping them just before the steaming period is over. The parchment paper method worked wonders, preventing the sea salt from sticking and keeping everything clean.
Step 6
See? Making salt-grilled shrimp at home is surprisingly easy! The beautiful pink color, the enticing aroma, and the delicious taste create a perfectly delightful sensory experience.
Step 7
Look at these plump and succulent shrimp! They are cooked to perfection. I like to set aside the heads separately to make delicious butter-grilled shrimp later. (A little chef’s secret!)
Step 8
Peeling the shells of these beautifully grilled shrimp can be a bit of work. Wearing disposable gloves makes the process easier, especially for little hands. If you didn’t trim the long whiskers earlier, this is another good time to tidy them up for a cleaner eating experience. (Trimming them at the start makes it even simpler!)
Step 9
Making salt-grilled shrimp at home is truly not difficult. It’s as simple as seasoning with salt and grilling, making it an accessible dish for any occasion.
Step 10
They are cooked wonderfully, aren’t they? So plump and tender, they practically melt in your mouth. Being in season, the shrimp have a wonderfully delicate and rich flavor. My son piled them onto his own plate – what a little hog!
Step 11
Shrimp are best enjoyed with a side of spicy and tangy gochujang sauce, right? That’s why I made this sauce. Getting the ratio right is key to a delicious dipping sauce. Mix gochujang, vinegar, and sugar in a 1:1:1 ratio. And here’s a special tip: adding just one tablespoon of maesil cheong (plum extract) creates a perfectly balanced sweet and sour gochujang sauce.
Step 12
As you can see, making salt-grilled shrimp at home using parchment paper is not difficult at all! I highly recommend enjoying this steamed and grilled dish with your whole family. When dipped in the sweet and tangy gochujang sauce, the shrimp’s natural delicate flavor is perfectly complemented, making it a crowd-pleaser for all ages. Enjoy your meal!
