Skewered Salt-Grilled Shrimps

Ebi No Kushi Yaki

Preparation info

  • Difficulty


  • Serves


    as an hors d’oeuvre.

Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

A splash of wine and a sprinkling of salt are all that are needed to bring out the sweetness of fresh shrimps. Keep the shells on while cooking; the shrimps will be juicier and brighter that way. If you want, you could peel off the shells for your guests before serving them with lemon wedges and soy sauce for dipping.


  • 12 jumbo shrimps (with shell and tail intact)
  • 1 teaspoon saké (rice wine)
  • 1 teaspoon coarse salt
  • ½ lemon, cut into wedges
  • 2–3 tablespoons soy sauce, for dipping


Wash and pat dry the shrimps. Skewer them curled on parallel skewers to form a crescent. Insert the first skewer through the head and tail; place the second skewer through the belly. Preheat your grilling or broiling unit to high (about 400 degrees). Now sprinkle wine, then the salt, over the shrimps and cook them immediately. Grill or broil for 2 minutes, then turn the shrimps over and grill for just another minute or two. Don’t overcook; when the salt is crusted and the shells dry and opaque, the shrimps are done. Remove them from the skewers while they are still hot. Serve warm or at room temperature.