Succulent Grilled Shrimp: Simple, Savory, and Satisfying!
Succulent Grilled Shrimp: Simple, Savory, and Satisfying!
Effortless Grilled Shrimp Recipe: A Delicious Treat for Any Occasion!
Enjoy the tender, savory flavor of grilled shrimp, cooked to perfection in olive oil. This dish is elevated with the addition of crisp bell peppers and aromatic mushrooms, creating a wonderfully balanced taste experience. The generous size of the shrimp ensures a hearty and satisfying meal, perfect as a main course or a delightful appetizer.
Main Ingredients- 10 medium to large shrimp, peeled and deveined (fresh or thawed)
- 1/2 bell pepper, deseeded and sliced
- 2 shiitake mushrooms, stems removed and sliced
- 1 bunch oyster mushrooms, separated
- 2 fresh perilla leaves (깻잎), thinly sliced
- 2 slices of ripe persimmon, cut into bite-sized pieces
Seasoning & Sauce- 1 tsp Ssamjang (Korean fermented soybean paste)
- 1 tsp Mustard
- 1 tsp Ketchup
- 1 tsp Corn syrup or Oligosaccharide
- 1 Tbsp Sesame oil
- 1 tsp Gochugaru (Korean chili flakes)
- 1 clove garlic, finely minced
- 1 tsp Ssamjang (Korean fermented soybean paste)
- 1 tsp Mustard
- 1 tsp Ketchup
- 1 tsp Corn syrup or Oligosaccharide
- 1 Tbsp Sesame oil
- 1 tsp Gochugaru (Korean chili flakes)
- 1 clove garlic, finely minced
Cooking Instructions
Step 1
If using frozen shrimp, thaw them by placing them in a bowl of cold water. If using fresh shrimp, simply rinse them thoroughly.
Step 2
Prepare the vegetables: slice the bell pepper into bite-sized pieces after removing the seeds. Trim the tough stems from the shiitake mushrooms, wash them, and slice. Gently separate the oyster mushrooms. Slice the persimmon into pieces after peeling and removing the core.
Step 3
Trim the long, sharp antennae from the shrimp using scissors for easier handling. Rinse the shrimp under cold running water and drain them well in a colander.
Step 4
Heat a pan over medium-high heat. Place the shrimp in the hot pan and cook, flipping them occasionally, until they turn pink and opaque. This step helps to evaporate excess moisture from the shrimp.
Step 5
Finely mince the garlic. To prevent it from burning, add the minced garlic to the edges of the pan where it’s not directly cooking the shrimp, allowing its aroma to infuse gently.
Step 6
Once most of the moisture has evaporated from the shrimp, drizzle olive oil evenly over the pan. Continue cooking the shrimp until almost done. Add the sliced bell peppers and mushrooms to the pan and stir-fry over high heat until tender-crisp. Add the persimmon pieces towards the end of the cooking process.
Step 7
Thinly slice the fresh perilla leaves into fine strips. Arrange them attractively over the grilled shrimp and vegetables as a garnish. Their fresh, aromatic flavor adds another layer to the dish.
Step 8
In a small bowl, combine 1 tsp Ssamjang, 1 tsp Gochugaru, 1 tsp Mustard, 1 tsp Ketchup, and 1 tsp Corn syrup (or Oligosaccharide). Mix well to create the dipping sauce. Finally, stir in 1 Tbsp of Sesame oil for added richness and aroma. This flavorful sauce is perfect for dipping the grilled shrimp and vegetables.
