Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate
I recently had a birthday and my sister Dana gave me a beautiful Himalayan Salt Plate that I couldn’t wait to use. After being in Colorado and eating a lot of rich and delicious restaurant food, I was ready to get back into the kitchen. I cooked all day long and it was really REALLY nice. Initially, I was going to heat the salt plate in the oven but thankfully I read the instructions and realized that the oven isn’t an option. You must use a grill, gas stove, or refrigerator because the oven, induction cooktops, and electric stovetops do not work with these Himalayan salt plates. I heated it up slowly on my gas stove for about 45 minutes. I marinated the shrimp in a little bit of vegetable oil, smashed garlic, lime zest, and black pepper. It’s very important that you don’t season the shrimp with any salt because the Himalayan salt plate seasons the shrimp for you and it’s wonderful. Our garlic-lime shrimp cooked in two batches and I did notice that the second batch was a little saltier than the first batch but thankfully still seasoned nicely. The reason being, the cooler the plate becomes, the saltier the food, so make sure to cook it quickly so the shrimp doesn’t get too salty! Not only did the shrimp turn out delicious and perfectly cooked but the whole process was fun, and my kids loved it and husband loved it. Thank you for my Himalayan salt plate, Dana!
How to Make Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate
Place the 12 x 8 Himalayan salt plate on a gas stove burner over the lowest setting. 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.
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.
Make the marinade by placing the oil, smashed garlic, lime zest from half a lime, and black pepper, to taste, together in a large zip lock bag; mix well. Add the peeled and deveined shrimp to the bag and seal. Mix until well combined. Set aside while the salt plate is heating.
Once the salt plate is HOT, using hot pads, carefully move the salt plate to a hot pad on your serving table. Immediately, place the shrimp down evenly on the salt plate; cook for a couple of minutes.
Flip over and cook for an additional minute, or until cooked through and pink. Remove from the salt plate and repeat with the remaining shrimp. Serve the shrimp with the remaining lime zest sprinkled on top along with fresh cilantro. Serve immediately with lime wedges and the spicy dipping sauce. Enjoy!
Equipment
- 12x8 Himalayan salt plate
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
- Place the 12 x 8 Himalayan salt plate on a gas stove burner over the lowest setting.
- 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.
- 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.
- 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.
- Add the peeled and deveined shrimp to the bag and seal. Mix until well combined. Set aside while the salt plate is heating.
- Once the salt plate is HOT, using hot pads, carefully move the salt plate to a hot pad on your serving table.
- 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.
- Remove from the salt plate and repeat with the remaining shrimp.
- Serve the shrimp with the remaining lime zest sprinkled on top along with fresh cilantro.
- Serve immediately with lime wedges and the spicy dipping sauce. Enjoy!
I love the use of salt plate here…I bought one two years ago and I still haven’t unpacked…sighs..it still sits somewhere in the kitchen. Need to get it out and try! This looks very delicious.
We bought one of the salt plates several years ago and have never cooked on it – maybe this will inspire me. We do use our two salt lamps and the salt itself though.
This is seriously beautiful!! I bought my dad a Himalayan salt plate a couple years ago and I’m going to have to insist he make this for me 🙂
I don’t have a salt plate, but I can see I’m going to have to get one so I can make this! NEAT dish — thannks.
I have this salt tray. Isn’t it great. Love using it for appetizers for company. Using it for your shrimp recipe looks great and the recipe looks delicious.
I think we’ll need to make shrimp and scallops next time we “Salt Block”
Glad you like it!!
Pam – It looks great, and I think we are going to have to make Shrimp and Scallops next time we “Salt Block”.
Glad you liked it.