Cumin Grilled Shrimp

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

by BeiBei_Mom

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

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
2 petals Garlic
one slice Ginger
A teaspoon Oil
1/2 teaspoon Salt
1/2 teaspoon Cumin Powder
A few drops Rice Wine

Cumin Grilled Shrimp

1. For fresh shrimp, choose larger ones.

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

3. Then split the shrimp head with your hands, and pick out the shrimp stomach (you can eat the shrimps that are clean and grilled and eat with the heads).

4. .After cleaning, put it in a container, add minced garlic and ginger.

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

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

7. Line the baking tray with tin foil, coat the prawns with a layer of oil, and then layer 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.