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Shrimp on wooden skewers and cooked on a himalayan salt block

Oven Roasted Shrimp with Honey Mustard Basil Vinaigrette

Oven Roasted Shrimp with Honey Mustard Basil Vinaigrette and Mango Salsa. A super easy recipe and totally exciting with flavor.
Course Main Course Seafood
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Salt Block Heating Time 45 minutes
Servings 2
Calories 448kcal


  • 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 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.


Calories: 448kcal | Carbohydrates: 21g | Protein: 12g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 121mg | Sodium: 443mg | Potassium: 303mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3291IU | Vitamin C: 100mg | Calcium: 84mg | Iron: 2mg