Quick and easy herb-baked shrimp


Quick and easy herb-baked shrimp

This salt-baked shrimp recipe is foolproof even for kitchen novices and can be on the table in minutes! The glossy, oily shrimp looks incredibly tempting, and inside is snow-white, firm, and juicy meat that's bouncy and sweet. No complicated seasonings are needed; the salt-baking process locks in the shrimp's natural flavor, even the subtle aroma of herbs permeates the meat, resulting in a fresh, non-fishy dish that bursts with flavor in every bite. The entire process involves high-heat braising followed by residual heat to cook the shrimp thoroughly, so you don't need to watch the pot or worry about overcooking. With just a few simple steps, you can achieve restaurant-quality flavor—delicious and hassle-free!

Ingredients

Steps

  1. Preparing ingredients and enhancing aroma: Wash the thyme/rosemary and set aside. Cut the scallions into sections and slice the ginger. Prepare all the ingredients.
    Preparing ingredients and enhancing aroma: Wash the thyme/rosemary and set aside. Cut the scallions into sections and slice the ginger. Prepare all the ingredients. Preparing ingredients and enhancing aroma: Wash the thyme/rosemary and set aside. Cut the scallions into sections and slice the ginger. Prepare all the ingredients.
  2. Safety Handling: Use scissors to cut off the sharp rostrum at the front of the shrimp's head to avoid being pricked when handling or eating it.
    Safety Handling: Use scissors to cut off the sharp rostrum at the front of the shrimp's head to avoid being pricked when handling or eating it. Safety Handling: Use scissors to cut off the sharp rostrum at the front of the shrimp's head to avoid being pricked when handling or eating it.
  3. Marinating: Place the prepared shrimp in a bowl, add salt-baked powder, cooking wine, ginger slices, scallion segments and herbs, mix well and marinate for 20 minutes to allow the flavors to fully penetrate.
    Marinating: Place the prepared shrimp in a bowl, add salt-baked powder, cooking wine, ginger slices, scallion segments and herbs, mix well and marinate for 20 minutes to allow the flavors to fully penetrate. Marinating: Place the prepared shrimp in a bowl, add salt-baked powder, cooking wine, ginger slices, scallion segments and herbs, mix well and marinate for 20 minutes to allow the flavors to fully penetrate. Marinating: Place the prepared shrimp in a bowl, add salt-baked powder, cooking wine, ginger slices, scallion segments and herbs, mix well and marinate for 20 minutes to allow the flavors to fully penetrate. Marinating: Place the prepared shrimp in a bowl, add salt-baked powder, cooking wine, ginger slices, scallion segments and herbs, mix well and marinate for 20 minutes to allow the flavors to fully penetrate.
  4. Laying out the shrimp: Take a frying pan/cast iron pot/casserole with a lid (preferably one that is easy to observe), and lightly spray a little oil to prevent sticking; lay the marinated shrimp and marinade evenly in the pan.
    Laying out the shrimp: Take a frying pan/cast iron pot/casserole with a lid (preferably one that is easy to observe), and lightly spray a little oil to prevent sticking; lay the marinated shrimp and marinade evenly in the pan. Laying out the shrimp: Take a frying pan/cast iron pot/casserole with a lid (preferably one that is easy to observe), and lightly spray a little oil to prevent sticking; lay the marinated shrimp and marinade evenly in the pan.
  5. Quick Baking: Cover the pot and heat over high heat. Once the sauce boils, time it for 50 seconds (no more than 1 minute), then immediately turn off the heat. Do not open the lid; let it sit in the pot for another 3 minutes to allow the residual heat to fully cook the shrimp. Then it's ready to serve.
    Quick Baking: Cover the pot and heat over high heat. Once the sauce boils, time it for 50 seconds (no more than 1 minute), then immediately turn off the heat. Do not open the lid; let it sit in the pot for another 3 minutes to allow the residual heat to fully cook the shrimp. Then it's ready to serve. Quick Baking: Cover the pot and heat over high heat. Once the sauce boils, time it for 50 seconds (no more than 1 minute), then immediately turn off the heat. Do not open the lid; let it sit in the pot for another 3 minutes to allow the residual heat to fully cook the shrimp. Then it's ready to serve.
  6. This salt-baked shrimp is truly a "winning dish" on my family's table! It only takes a few minutes to prepare, requires no complicated seasonings, yet tastes restaurant-quality. The salty and savory flavor of the salt powder locks in the shrimp's sweetness, while the subtle aroma of herbs enhances the flavor. The shrimp meat is tender and bouncy, bursting with a hint of juice when you bite into it. The savory flavor is perfectly balanced without being overpowering, and even the shells are infused with freshness. You'll want to lick your fingers clean after eating it!
    This salt-baked shrimp is truly a This salt-baked shrimp is truly a
Languages
Schnell und einfach im Ofen gebackene Garnelen mit Kräutern - Deutsch (German) version
Quick and easy herb-baked shrimp - English version
Camarones al horno con hierbas, rápidos y fáciles de preparar. - Español (Spanish) version
Crevettes aux herbes cuites au four, rapides et faciles - Français (French) version
Udang panggang bumbu herbal yang cepat dan mudah - Bahasa Indonesia (Indonesian) version
Gamberi al forno con erbe aromatiche, facili e veloci da preparare. - Italiana (Italian) version
手軽で簡単なハーブ焼きエビ - 日本語 (Japanese) version
허브를 넣어 구운 새우를 빠르고 쉽게 만드는 방법 - 한국인 (Korean) version
กุ้งอบสมุนไพร ทำง่ายและรวดเร็ว - แบบไทย (Thai) version
快手香草鹽焗蝦 - 香港繁體中文 (Traditional Chinese - Hong Kong) version