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Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate
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5 from 1 vote

Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate

Course: Main
Servings: 4
Author: Pam - For the Love of Cooking


  • 1 12x8 Himalayn salt plate

  • 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


  • 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 deviened 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 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!