Cantonese Salt-Roasted Tiger Shrimp 盐焗大虾

This Cantonese-style salt-roasted tiger shrimp (盐焗大虾) recipe highlights the natural umami of shrimp with garlic and peppercorn aroma. A simple, healthy, and authentic Guangdong seafood dish.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Main Course

Cuisine Cantonese

Servings 4 servings (3 shrimps each)

Calories 210 kcal

Ingredients

1 lb tiger shrimp with shell, cleaned and trimmed
1 lb coarse rock salt
20 whole black peppercorns
16 cloves garlic peeled

Instructions

Clean and trim the shrimp, leaving shells on for flavor. Pat dry.
In a large dry pan, spread the rock salt and black peppercorns evenly. Heat on medium for about 20 minutes, until hot. (Make sure the pan is completely dry — no water or oil.)
Add the garlic cloves to the hot salt. Roast for 2–3 minutes until fragrant.
Lay the shrimp on top of the salt, garlic, and pepper mixture. Cover with a lid and cook for 8–10 minutes, until the shrimp turn pink and reach an internal temperature of 165°F.
Remove shrimp from the salt bed. Serve hot, shells on, for maximum flavor.

Notes

This recipe contains shellfish, a common allergen. If you’re cooking for guests, make sure they’re comfortable with shrimp. For a non-shrimp option, you could adapt the method for clams, mussels, or even small fish.