Salt block shrimp are large peeled shrimp cooked on a Himalayan salt plate at 500 F. They take 90 seconds to 2 minutes a side, turn pink and lightly charred, and come off seasoned by the stone. Lemon goes on after cooking, away from the hot salt.
At a glance
- Plate: 12 x 8 x 1.5 in salt block
- Plate temperature: 500 F
- Preheat: 30 to 45 minutes (75 minutes on a first use)
- Cook time: 3 to 4 minutes
- Serves: 2 (12 large shrimp)
Detailed method
- Heat the plate in stages to 500 F. See the tempering guide.
- Prepare the shrimp. Use large or jumbo shrimp, peeled and deveined. Thaw frozen shrimp fully in the fridge.
- Dry them. Pat each shrimp dry with paper towels. This is the key step for a light, even seasoning.
- Oil. Toss with 1 teaspoon neutral oil. Add pepper, garlic powder, or chili flakes if you like.
- Cook. Lay the shrimp flat with space between them. Cook 90 seconds to 2 minutes, until the underside is pink.
- Flip. Turn and cook 90 seconds more, until opaque and curled into a loose C.
- Finish. Move to a plate and squeeze over lemon. Never pour lemon juice on the hot block.
How do you know shrimp are done?
Cooked shrimp turn pink and opaque all the way through and curl into a loose C shape. A tight O shape means they are overcooked. The USDA guidance for shrimp is flesh that is pearly and opaque. Some recipes give 5 minutes a side, which is too long at 500 F and makes shrimp tough.
Why add lemon off the plate?
Acid and liquid on a hot salt block dissolve the surface, add extra salt to the food, and can stress the stone. Squeeze lemon over the shrimp once they are on the serving dish.
Tips
- Skip marinades. If you want garlic or herbs, toss the cooked shrimp in them after cooking.
- Shell-on shrimp take about 30 seconds longer per side and pick up less salt.
- Serve with rice, in tacos, or over a green salad.
Next, try salt block scallops.
FAQ
Questions, answered
Yes, once fully thawed in the fridge and patted very dry. Frozen shrimp release extra water, which adds salt and can stress the hot plate.