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Grilled shrimp
Meat, fish & cheese· seafood
What it is
Grilled shrimp is shrimp cooked briefly and directly over an open flame or hot grate.
What it tastes like
Among its measured molecules: 2-ethylfuran, 2-acetyl-1-pyrroline, dimethyl trisulfide.
What goes with it
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Grilled shrimp + Grilled tuna
both carry 2-acetyl-1-pyrroline (5 of 338 carry it)
- Grilled shrimp + Pandan
both carry 2-acetyl-1-pyrroline (5 of 338 carry it)
- Grilled shrimp + Burdock root
both carry 2-ethylfuran (8 of 338 carry it)
Every one of its 3 compounds carries a paper the library can cite.
2-ethylfuranaromafuranMeasured in 4 of 338 ingredients.cite
identified as a key odour compound unique to and abundant in prawn, described as green/grass — Luo et al. 2025, Food Chemistry: X (Section 3.5.1 'Prawn', results prose)dimethyl trisulfidearomasulfur compoundMeasured in 12 of 338 ingredients.cite
identified as a key odour compound unique to and abundant in prawn, described as vegetable/sulphur; the paper notes its role in prawn flavour specifically had not previously been reported by olfactometry studies — Luo et al. 2025, Food Chemistry: X (Section 3.5.1 'Prawn', results prose)2-acetyl-1-pyrrolinearomanitrogen compoundMeasured in 5 of 338 ingredients.cite
'the most influential odourant in the prawn odour profile' -- present at high abundance and described by the paper as roasted/popcorn; independently corroborated by two prior olfactometry studies (Mall and Schieberle, 2016 and 2017) on blanched and fried prawn meat — Luo et al. 2025, Food Chemistry: X (Section 3.5.1 'Prawn', results prose)
Sources
- Luo et al. 2025, Food Chemistry: X