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Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
55 mins
Total Time
1 hr 10 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

Spicy Dipping Sauce:
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fresh cilantro chopped
  • 1 clove of garlic minced
  • Sriracha to taste
Garlic-Lime Shrimp:
  • 2 tbsp vegetable oil
  • 1 large clove of garlic smashed
  • freshly cracked black pepper to taste
  • Juice & zest of 1 lime divided
  • 1 lb Shrimp shelled & deviened
  • Fresh cilantro & lime wedges for serving

Instructions

    Cup of Yum
  1. Place the 12 x 8 Himalayan salt plate on a gas stove burner over the lowest setting.
  2. Heat for about 20 minutes then turn the heat up a touch to medium-low, heat for another 25 minutes, or until the salt plate is very hot.
  3. While the salt plate is heating, make the spicy dipping sauce by combining the rice vinegar, soy sauce, sesame oil, fresh cilantro, minced garlic, and sriracha, to taste, together in a bowl; whisk until well combined. Set aside.
  4. Make the marinade by placing the oil, smashed garlic, juice & lime zest from half a lime, and black pepper, to taste, together in a large zip lock bag; mix well.
  5. Add the peeled and deveined shrimp to the bag and seal. Mix until well combined. Set aside while the salt plate is heating.
  6. Once the salt plate is HOT, using hot pads, carefully move the salt plate to a hot pad on your serving table.
  7. Immediately, place the shrimp down evenly on the salt plate; cook for a couple of minutes then flip over and cook for an additional minute, or until cooked through and pink.
  8. Remove from the salt plate and repeat with the remaining shrimp.
  9. Serve the shrimp with the remaining lime zest sprinkled on top along with fresh cilantro.
  10. Serve immediately with lime wedges and the spicy dipping sauce. Enjoy!