Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate - Recipes Blogs

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. […]

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. I initially 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 stove tops 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! The Himalayan salt plate seasons the shrimp for you and it’s wonderful. I cooked our shrimp in two batches and I did notice that the second batch was a littler saltier than the first batch but thankfully still seasoned nicely. The reason being, the cooler the plate becomes, the saltier the food. 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. My kids loved it and so did my husband and I. Thank you for my Himalayan salt plate Dana!
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 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.

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!

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