Vermicular | Spicy Garlic Shrimp

Spicy Garlic Shrimp

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
12 min
Cooking Steps

[MED] 2 min

[LOW] 5 min + 5 min


10–12 medium shrimp, head-on, unshelled
3 tablespoons white wine

Mixture A
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried chili pepper, divided

Lemon juice

  1. Cut off antennae and tail ends of the shrimp and devein while leaving the shell on. Place in a small bowl, drizzle white wine and let sit for 5 minutes.

  2. In a separate bowl, add Mixture A, half of the dried chili pepper and shrimp from Step 1. Mix well and refrigerate for 30 minutes.

  3. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add all ingredients from Step 2 in the pot, cover and cook over [MED] heat for 2 minutes. Turn down to [LOW] and simmer for 5 minutes.

  4. Uncover, add in remaining dried chili pepper and flip the shrimp. Cover again and simmer over [LOW] heat for another 5 minutes.

  • Adjust the amount of dried chili pepper depending on desired level of spiciness.

  • Make a shallow cut along the back of the shrimp and then pull out the vein with the tip of a knife.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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