Savory Grilled Shrimp for a Weekend Drink
Seasonal jumbo shrimp grilled over coarse salt or in butter for a clean, savory taste.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This shrimp dish is prepared either by grilling crisp over a generous layer of coarse salt or cooking until golden in butter. Simply rinse the shrimp in mild saltwater, drain well, and cook. Served with sharp wasabi soy sauce, it makes a delicious weekend drink snack.
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Shrimp
- Butter
- Fine salt (or herb salt)
- For grilling, plump and large jumbo shrimp are best.
- Simply swish the shrimp in mild saltwater to rinse, then drain well.
Steps
Salt-grilled shrimp
Spread coarse sea salt 1-2cm thick over a Korean pork belly grill pan.
If grilling in a regular frying pan, the bottom surface can get damaged, so line the pan with about two layers of aluminum foil before adding the salt.
Turn on the stove, and once the salt becomes hot, place the shrimp on top and grill on both sides.
Butter-grilled shrimp
Heat a pan, add the butter, and let it melt.
Add the shrimp, sprinkle with salt, and grill on both sides until nicely browned.
Butter-grilled shrimp taste wonderful eaten shell and all, so letting them brown slightly is good.
Boiled turban shell
These are large turban shells about the size of a palm. Scrub them with a brush, then rinse clean under running water.
Pour in enough water to submerge the turban shells, and bring to a boil over high heat.
Once boiling, reduce the heat to medium; because these are giant turban shells, boil them for at least 5 minutes longer.
Rinse under running water...
Pierce with a fork and twist to pull the meat out. Cut away and discard the dark digestive tract at the end.
Ppunwife's tips
- If grilling in a regular frying pan, the bottom surface can get damaged, so line the pan with about two layers of aluminum foil before adding the salt.
- Shrimp tastes best dipped in wasabi soy sauce.
- Toss these boiled turban shells with the seasoning for golbaengi muchim (spicy sea snail salad) to make a sweet and tangy cold salad.
FAQ
Can I layer coarse salt directly in a regular frying pan to grill?
A regular frying pan's coating can be damaged, so it is best to line it with about 2 layers of aluminum foil before adding the salt.
Can I eat the shrimp with their shells on when grilling?
If you grill them until crisp enough or cook them in butter until lightly browned, you can eat them with the shells on.
Do you eat the viscera after boiling the turban shell?
After twisting the boiled turban shell meat out with a fork, cut away the viscera at the tip and eat just the meat.
