Salt-Grilled Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/4 cup fresh orange juice
- 1 garlic clove, finely chopped
- 1 pound jumbo shrimp, peeled, deveined
- 1 teaspoon hot chili paste (such as sambal oelek)
- 1 orange, thinly sliced into rounds
- 1 cup coarse sea salt
- ingredient info: chili paste is available at asian markets and many supermarkets. smoked paprika is available at most supermarkets; the spanish variety is available at specialty foods stores, some supermarkets, and online.
- Carbohydrate 7 g(2%)
- Cholesterol 143 mg(48%)
- Fat 8 g(12%)
- Fiber 1 g(4%)
- Protein 16 g(32%)
- Saturated Fat 1 g(6%)
- Sodium 643 mg(27%)
- Calories 166
Preparation Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours. Line a serving platter with orange slices; set aside. Cover bottom of grill pan or cast-iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.
Preparation Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours. Line a serving platter with orange slices; set aside. Cover bottom of grill pan or cast-iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.
