AI-generated imageKorean Salt-Roasted Whole Shrimp (Saeu-sogeum-gui)
A Korean seafood main in which shell-on large shrimp roast over a thick layer of chunky sea salt, served with a lemon-gochujang sauce. Use coarse crystals, not fine salt.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut along the back of each shell, remove the dark vein, briefly rinse cold and pat completely dry.
- 02
Mix lemon juice, gochujang, honey and minced garlic into a dipping sauce.
- 03
Spread 1–1½ cups food-grade coarse sea salt in a thick-bottomed pan. Cover and preheat over medium-high for roughly 4–5 minutes; use heatproof mitts.
- 04
Lay shrimp in a single layer over salt, cover and roast over medium heat about 5 minutes. Turn and cook around 2 minutes longer, adjusting for size.
- 05
When the shrimp flesh is pearly and opaque throughout, remove and serve with sauce. Brush off coarse crystals and discard the salt used to cook raw shrimp.
Before you cook
Keep shrimp chilled and clean utensils after handling raw shellfish. Cook until the flesh is pearly and opaque. Avoid burns from hot salt and discard salt exposed to raw shrimp. Contains crustacean shellfish.
Allergens: 새우(갑각류) / Shrimp (crustacean shellfish) / えび（甲殻類）, 고추장(제품에 따라 대두·밀) / Gochujang (check soy/wheat labels) / コチュジャン（製品により大豆・小麦）
Image & source credits
AI-generated image.
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