Cumin Grilled Shrimp

Name: Cumin Grilled Shrimp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 9 shrimp; A teaspoon oil; 1/2 teaspoon salt; 2 petals garlic; one slice ginger; A few drops Rice wine; 1/2 teaspoon Cumin powder; 5 pieces Bamboo stick

by Taste chew

4.8 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

During this period of time, there have been more shrimps on the market, and the main price is affordable.
In addition, they are all shrimp-controllers at home,
So during this period, the family often eat shrimp, boiled, stir-fried,
Let’s have a grilled shrimp today.
In the end, I found that it was too little roasted!

Ingredients

9 Shrimp
A teaspoon Oil

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1/2 teaspoon Salt

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2 petals Garlic

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one slice Ginger

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A few drops Rice Wine
1/2 teaspoon Cumin Powder
5 pieces Bamboo Stick

Cumin Grilled Shrimp

1. Fresh shrimp, choose the bigger one

2. Cut off the shrimp silk and shrimp legs, and pick out the shrimp string with a toothpick

3. Then open the shrimp head by hand, and pick out the black part of the shrimp head (you can eat the shrimp that is clean and grilled and eat it with the head)

4. Put it in a container after cleaning, add minced garlic and minced ginger

5. Add a few drops of rice wine, salt, and cumin powder, mix well, and marinate for an hour or two

6. Then use bamboo skewers to skewer the marinated shrimp from the head (the bamboo skewers need to be cleaned in advance and soaked for a few minutes)

7. Cover the baking tray with tin foil, coat the prawns with a layer of oil first, and then add the seasoning and spices of the marinated prawns

8. Put the prawns in the oven (preheat the oven in advance), heat up and down at 185 degrees, and bake for 20 minutes

9. After roasting, take it out and sprinkle with a small amount of cumin powder to make it more delicious

Tips:
1. Choose fresh and larger shrimps, and it is best to clean the shrimps, because they are very crispy after roasting, and even the head can be eaten.
2. After seasoning the shrimp, marinate for an hour or two to taste.
3. The baking time depends on the size of the shrimp and the temperament of each oven.