Servings: 4 servings
Calories: 162kcal
Ingredients
- 2 pounds large whole shell-on prawns or jumbo shrimp
- 3 cups coarse sea salt for roasting (not eaten)
- 2 tablespoons butter melted (optional)
- Dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon wasabi or mustard
- 1 lemon cut into wedges
Instructions
- Rinse the prawns and pat dry. Use kitchen scissors to trim off the long antennae and sharp tips. Leave the shells and heads on.
- Spread the coarse salt in an even layer about 1/2 inch deep in a large cast-iron skillet or heavy pan with a lid.
- Heat the salt over medium-high heat for 5 minutes, until very hot.
- Arrange the prawns on the salt in a single layer, cover with the lid, and cook for 5 minutes. Flip each prawn, cover, and cook 4 to 6 minutes more, until the shells are bright orange and the flesh is opaque.
- Brush with melted butter if you like, and serve right away with the dipping sauce and lemon.
Notes
The prawns sit on the salt rather than in it, so they come out lightly seasoned, not salty. Let the used salt cool completely before discarding it. The cooking time depends on the size of your prawns; very large ones may need a few extra minutes.
Chef's Tip: After eating the bodies, return the heads to the hot salt for 3 to 4 minutes until crispy. In Korea, many people consider the crunchy heads the best part.
Keto Swap: This dish is naturally keto. Shrimp is one of the leanest, highest-protein seafoods you can eat.
Success Tip: Kids love peeling their own prawns. Serve with melted butter for dipping alongside the soy sauce.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 162kcal | Protein: 26g | Fat: 6g | Fiber: 0.1g
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