How to make grilled shrimp with salt and chili: simple recipe

Ingredients for making grilled shrimp with salt and chili

700g prawns, coarse salt, garlic, chili paste, unsalted butter, red chili peppers, coriander, sugar.

Preparing shrimp

Wash the shrimp, trim the antennae, and leave the shells on to prevent the meat from drying out during grilling. Lightly slit the back of each shrimp with scissors, remove the black vein, and drain. Do not add salt at the beginning to prevent the shrimp from releasing too much water.

Make chili salt marinade for shrimp.

Grind coarse salt, garlic, and chili peppers (or blend them). Heat oil in a pan, sauté the salt, garlic, and chili mixture over low heat until fragrant. Next, add butter, 1/2 teaspoon sugar, and chili paste, stir well, then turn off the heat. The chili salt mixture should be thick, fragrant, and not burnt.

Marinate and grill the shrimp.

Mix the shrimp with the sautéed chili salt, rubbing it evenly over the shrimp. Marinate the shrimp for 10-15 minutes; do not marinate for longer.

Grilled over charcoal: Place the shrimp on the grill, turn them frequently, and grill for 6–8 minutes.

Oven baking: Set the oven temperature to 150°C and bake for 8–10 minutes, brushing with salt and chili powder halfway through.

Pan-fry: Heat a pan, sear each side for 2–3 minutes over medium heat.

When the shrimp turn reddish-orange, the salt and chili coating is even, and a fragrant aroma rises, it's ready. Arrange the shrimp on a plate, sprinkle with a little pepper and coriander. Grilled shrimp Chili salt is served with salt, pepper, and lime or green chili salt.

Note

The salt should be sautéed beforehand to avoid excessive saltiness and ensure even distribution. Avoid grilling over high heat from the start, as this will burn the skin while the meat remains undercooked.