Oven Roasted Shrimp with Honey Mustard Basil Vinaigrette and Mango Salsa. 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.
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!
How to Make Salt Block Oven Roasted 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.
Oven Roasted Shrimp with Mango Salsa and Honey Mustard Basil Vinaigrette
The flavor combinations in the recipe are outstanding. The sweet and salty shrimp blend beautifully with the sweet heat in the mango salsa. 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 roasted shrimp with mango salsa 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. It’s flat out delicious.
And if you have a 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.
Love a good shrimp recipe? You won’t want to miss these:
- Best Grilled Shrimp Recipe
- Blackened Shrimp Salad with Champagne Vinaigrette
- Shrimp Tacos with Lime Dressing and Crunchy Vegetables
Oven Roasted Shrimp with Honey Mustard Basil Vinaigrette and Mango Salsa. A super easy recipe and totally exciting with flavor.
- 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 Mango Salsa
- 3 ripe mangos diced
- 1 medium red bell pepper chopped
- 1/2 cup red onion chopped
- 1/4 cup cilantro leaves chopped
- 1 jalapeño seeded and veins removed, fine chopped
- 1/4 cup lime juice about 1 large lime juiced
- salt and pepper to tast
- 1/4 teaspoon Chile powder preferably New Mexico, or ancho
- 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.
And also prepare the mango salsa: In a medium bowl, combine the mango, bell pepper, onion, cilantro, chile powder and jalapeño. Add the lime juice and mix well. Season to taste with salt. Let the salsa rest for about 15 minutes.
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.
This mango salsa recipe makes way more than you’ll need for the shrimp recipe. So have some corn chips on hand for snacks over the following couple of days.
The recipe for the Honey Mustard Basil Vinaigrette is outstanding. Keep that one in your back pocket for your next tossed salad.