23 Jun 2021
There are many advantages of roasting shrimp on salt. It extracts water from the shrimp and shells, allowing them to cook precisely and fast without drying out. They're still delicious and plump, with just the right amount of salt. The salt you use should be chunky sea salt so that it has minimal contact with the shell and can be readily removed. This salt was purchased at a Korean grocery shop and was imported from Korea, but you could probably use any coarse and chunky sea salt.
by Alexis Vill
8 tbsp of large shrimp (about 6 inch long)
2 tbsp of hot pepper paste (gochujang)
2 tsp of honey (or sugar)
1 qty of garlic clove, minced