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SEATTLE — Alki Beach — 206-937-1600
DES MOINES — Redondo Beach — 253-946-0636
PORTLAND — Columbia River — 503-288-4444

Please know that our fabulous waterfront views are visible from virtually every seat in our restaurants, not just window seats. While we wish we could give everyone a window seat, they are first-come first-served! Holidays reservations must be made by telephone — we do not accept online reservations for Valentine's Day, Easter, Mother's & Father's Day, Thanksgiving or New Year's. Please call for parties of 11 or more.

Prawns Recipes

First things first. Is it a prawn or is it a shrimp? Are they the same or is there actually a difference between the two? A prawn is sometimes called a prawn or a shrimp and a shrimp is called a shrimp or a prawn. Confused? You should be. The terms are used interchangeably and it often depends on where you live as to which term is used. With over 300 different species of prawns and shrimp, call them whatever you like and enjoy!

Broiled Prawn Skewers

  • Category: Prawns
  • Difficulty: 
  • Cost: 
  • Ready in: 30m
  • Cooking time: 15m

Served with Blood Orange Lacquer and a Mango Salsa, Chef Jeremy McLachlan has really outdone himself with this treat. Perfect for backyard BBQ's and for family get togethers. This dish is guaranteed to be a favorite.

by Corp. Chef Jeremy McLachlan

Ingredients
1 pound(s) 21/25 Black Tiger prawns, 1 pinch(es) salt and pepper, 0.25 cup(s) blood orange lacquer, 0.75 cup(s) mango salsa, 4 blood oranges, juiced, 0.5 cup(s) brown sugar, 1 tablespoon(s) ginger, fresh chopped, 0.25 cup(s) rice wine vinegar, 1 mango, chopped, 0.25 bunch green onion, chopped, 0.25 bunch cilantro chopped, 0.25 teaspoon(s) tsp cayenne pepper, 1 lime, juiced, 1 teaspoon(s) kosher salt,

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Rock Shrimp Linguine

  • Category: Prawns
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15h

Corporate Chef Jeremy McLachlan has come up with Rock Shrimp Linguine with Black Chanterelle Mushrooms, Roasted Shallot, Harissa Breadcrumbs, his personal twist on linguine.

by Corp. Chef Jeremy McLachlan

Ingredients
2 tablespoon(s) olive oil, 0.75 cup(s) black Chanterelle mushrooms (Black Trumpet), cleaned and cut in half, 1 pound(s) Rock shrimp, 1 pinch(es) salt and pepper to taste, 2 cloves garlic, minced, 2 roasted shallot, chopped, 0.5 a lemon (juice) squeezed, 1 pound(s) dry linguine, cooked, 0.5 cup(s) Harissa breadcrumbs, 1 pinch(es) salt to taste, 1 tablespoon(s) butter, 0.25 cup(s) Parmesan cheese, grated, 2 large shallots, peeled, 0.5 tablespoon(s) olive oil, 1 pinch(es) salt, 2 tablespoon(s) Harissa, 1 cup(s) breadcrumbs, 0.5 cup(s) parmesan,

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