This is the perfect amount of spice level for me. While I want it spicy, I still want to be able to taste everything else, and the thing I like about our spicy salt is that there’s a roundness to it. It’s not just an umami blast and a spice blast. We put ingredients in there that really do round it all out.
I just peeled some fresh shrimp—and kept the head on. But you can do this just as easily with frozen shrimp, like frozen wild rock shrimp.
If we had a grill I would season these ahead of time and just grill them shell-on. That would be delicious. I could also turn this into fried rice or add rice cakes. There are a lot of different directions to take this dish.
2 tbsp Extra virgin olive oil
1–2 lb Shrimp, head-on and peeled (or frozen)
1 medium Onion, thinly sliced
2–3 cloves Garlic, thinly sliced
2 tbsp Butter
Freshly squeezed lemon juice from ½ lemon
Momofuku Spicy Seasoned Salt
Rice cakes, cooked according to package instructions (optional)
Toss shrimp, oil, and 2 tablespoons of spicy seasoned salt in a bowl and marinate for 10-15 minutes and up to 3 hours. Heat pan over medium heat until it’s hot. Add shrimp to pan.
Flip when one side becomes pink (1–2 minutes), then add the sliced onion and garlic. Cook another minute, then deglaze with lemon juice and butter. If you are adding rice cakes, add them now. Add 1 additional tablespoon of spicy seasoned salt to taste.
Serve with lemon wedges and spicy seasoned salt for finishing.
Momofuku Seasoned Salt is a starter pack of flavor to take your cooking to the next level, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens.