Plump & Flavorful! The Ultimate Salt-Grilled Shrimp Recipe for Home
Mastering the Art of Salt-Grilled Shrimp at Home
Today, we’re diving into a recipe that perfectly captures the natural, sweet, and savory essence of whiteleg shrimp: salt-grilled shrimp. The delightful chewy texture and the ocean’s rich flavor that fills your mouth is something everyone will love. This recipe makes it easy to prepare fresh shrimp at home, allowing you to savor their pure taste. We’ll guide you step-by-step through this simple yet delicious salt-grilled shrimp method, just like a chef would. Elevate special occasions or make an ordinary day extraordinary with this recipe, perfect for creating a wonderful home party ambiance!
Main Ingredients
- 10 Whiteleg shrimp
- 1 Tbsp Rice wine (or Mirin)
- 1 cup Coarse sea salt
- A little Cooking oil
Cooking Instructions
Step 1
First, prepare your fresh whiteleg shrimp. Choosing fresh shrimp is crucial for a delightfully chewy texture. After rinsing the shrimp thoroughly, carefully use kitchen scissors to trim off the sharp horns near the head and the very tip of the mouth. This not only makes them safer to eat but also presents them beautifully.
Step 2
Turn the shrimp over and you’ll see long whiskers and thin legs. Trim these off neatly with your scissors as well. The tail has a part that shoots water, so gently snip that off too, which helps maintain a nice shape after cooking. Finally, insert a thin skewer into the shrimp’s back, through two or three segments, and carefully pull to remove the digestive tract. This step ensures a cleaner and more delicious salt-grilled shrimp experience.
Step 3
To remove any fishy odors and enhance flavor, sprinkle 1 tablespoon of rice wine evenly over the prepared shrimp. Rice wine helps neutralize the shrimp’s natural brininess and tenderizes the flesh. Allowing the shrimp to marinate briefly will help them absorb the wine thoroughly.
Step 4
Now, let’s prepare the pan for perfectly grilled shrimp. The key is to lightly and evenly coat the pan with cooking oil. This prevents the shrimp from sticking or burning easily, ensuring they cook evenly and deliciously. Avoid using too much oil; just a thin coating is sufficient.
Step 5
After lightly oiling the pan, place a sheet of parchment paper on it. Parchment paper not only makes cleanup a breeze but also prevents the salt from directly touching the pan bottom, minimizing burning. Spread about 1 cup of coarse sea salt evenly over the parchment paper. The coarse salt will distribute heat evenly, cooking the shrimp to perfection.
Step 6
Arrange the prepared shrimp decoratively on top of the coarse salt. For the first minute, heat the pan over high heat. This quickly cooks the shrimp shells, sealing in the juices and resulting in a slightly crisp exterior with a moist interior. After one minute, reduce the heat to medium and continue grilling slowly to prevent burning.
Step 7
Cover the pan with a lid and cook over medium heat for 10 to 12 minutes. Covering the pan allows heat to circulate evenly, ensuring the shrimp cook through and remain moist. Keep an eye on the shrimp, adjusting the heat as needed to prevent burning. Most shrimp should be perfectly cooked within approximately 10-12 minutes.
Step 8
Salt-grilled shrimp are easy to gauge for doneness by their color. Fresh shrimp turn a vibrant, beautiful red as they cook. Once the shells are uniformly bright red, they are almost ready to enjoy.
Step 9
After grilling for about 12 minutes, turn off the heat, cover the pan again, and let the shrimp steam for 2 minutes. This resting period allows the heat to distribute evenly, ensuring the shrimp are perfectly cooked and even more tender and moist. When you lift the lid, delicious, perfectly cooked salt-grilled shrimp will be waiting for you! Savor the pure, natural taste of fresh shrimp.
