Salt Block Shrimp with Honey Mustard Basil Vinaigrette served over Mango Pico de Gallo. Roasting shrimp brings out their natural sweetness. And roasting them directly on a salt block brings a subtle salty note to the flavor. A super easy recipe and totally exciting with flavor. Give Himalayan Salt Block cooking a try with this easy recipe.
Himalayan Salt Block Cooking
A few years ago, I attended a salt block cooking class at Sur la Table, which resulted in my purchase of a Himalayan Salt Block. I’ve used it a few times, but for absolutely no reason at all, haven’t found the inspiration to embrace Himalayan Salt Block cooking.
I can’t say I make New Year’s resolutions, but I do sit down and make a list of things to do that are nagging me. Things I want to do, but don’t … and for no apparent reason.
Using this Himalayan salt block has made it to that list this year.
I have no idea why I’ve not been more adventurous with its cooking powers. It’s fun, it flavors food with a tame and unique saltiness. It can be used, stove top, oven or grill. And the cleanup is super easy.
Since my Weber is currently covered in snow, I felt the easiest route to take would be to use the salt block in the oven. And after all, that’s how it was demonstrated in the class I took. And it works like a charm!
This shrimp is a luscious treat served over Mango Pico de Gallo.
How to Make Salt Block Shrimp
And what a better way to start January than with a healthy oven roasted shrimp recipe. A shrimp recipe that leaves the seasoning job to the salt block. My job was to pair it with a couple of exciting flavor combinations.
- Soak the wooden skewers for an hour before beginning this recipe.
- Preheat the oven to 250 degrees and place the salt block, in its holder, in the oven. Let the salt block slowly heat up for 15 minutes.
- Then raise the heat to 450 and then let the salt block heat at that temperature for 30 minutes.
- While the salt block is heating, prepare the vinaigrette and the mango salsa, set aside.
- Devein and peel shrimp, leaving tails intact. Skewer shrimp.
- Place the shrimp skewers on the hot salt block and let them roast for
- 2 – 3 minutes.
- Using tongs, and without removing the salt block from the oven (it’s blazing hot – don’t burn yourself), turn the shrimp skewers over to the other side and let them cook for 2 – 3 minutes more.
- When the shrimp are pink, again using tongs, remove them from the salt block to a plate.
- Turn the oven off and let the salt block cool as the oven cools.
- In a couple of hours you’ll be able to remove the salt block from the oven and clean.
- To clean: just run the salt block under warm water and use stiff plastic spatula to scrape off food particles.
Sounds easy enough doesn’t it?
Don’t have a salt block? Simply heat a sheet pan sprayed with Pam in a 375 degree oven. Place the shrimp skewers on the hot pan. Cook for 2 – 3 minutes per side.
Tip: If you forget to soak wood skewers, place them in water and microwave them for 30 seconds to 1 minute. This will open up the pores in the wood and you’ll have a skewer ready for the heat.
Salt Block Shrimp with Honey Mustard Basil Vinaigrette
Cooking shrimp on a salt block brings a flavor combination that is outstanding. The sweet and salty shrimp blend beautifully with the sweet heat in the Mango Pico de Gallo.
The honey mustard basil vinaigrette isn’t just a pretty face. The savory components add a blast of flavor that brings the whole dish together. And not to mention, the colors in this light meal are phenomenal.
Give Himalayan salt block cooking a try. This salt block shrimp is a super easy way to experiment. And even if you don’t have a salt block, I hope you give this recipe a try using the oven. It’s flat out delicious.
And if you have any favorite salt block recipes, let me know, I’d love to give them a try.
So what’s next for my Himalayan Salt Block Cooking adventures? Scallops. I’d like to try this recipe for Salt Block Seared Scallops.
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Salt Block Shrimp with Honey Mustard Basil Vinaigrette
- 1 Himalayan Salt Block
- For The Vinaigrette
- 2 Tablespoons Sherry vinegar
- 2 teaspoons Dijon mustard
- 1 Tablespoon honey
- 3 Tablespoons Extra virgin olive oil
- 1/4 cup Basil leaves fresh and cut into ribbons
- For the Shrimp
- 16 large shrimp peeled, deveined, tails left on
- 2 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons smoked paprika
- salt and pepper
- Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab in a salt slab holder, or on a ribbed baking sheet. Place in a cold oven, center rack. Heat oven to 250 degrees and let slab warm at that temperature for 15 minutes. Raise oven heat to 450 and when it reaches that temperature, allow salt slab to heat for 30 minutes.
- In the meantime, prepare the vinaigrette. In a medium bowl, combine the vinegar, mustard and honey. Mix well with a wire whisk. Slowly add the olive oil and whisk until emulsified. Stir in basil and set aside.
- To cook the shrimp: Thread 5 shrimp on either metal skewers or wooden skewers. If using wooden skewers, soak them in water for 30 minutes before starting this step. Brush shrimp with olive oil and season with salt, pepper and smoked paprika.
- Transfer the shrimp skewers directly onto the hot salt slab. Roast shrimp until they turn bright pink, about 2 – 2 1/2 minutes. Using tongs, turn the shrimp and continue cooking until the center is opaque. 2 – 3 minutes more.
- To serve, place a scoop of Mango salsa onto dinner plates. Place the shrimp skewers over the salsa. Whisk dressing one more time and drizzle a couple of tablespoons next to the salsa.
- To eat: Remove the shrimp from the skewers with a fork. Draw the shrimp through the vinaigrette and eat with a bite of the salsa. A beautiful combination of flavors.
Salt Block Shrimp … It’s what’s for dinner.