Randy Mayor Photo by: Randy Mayor

Roasted Shrimp with Honey-Pepper Vinaigrette

Shrimp roasted on a bed of hot rock salt are succulent, tender, fragrant, and not at all salty. The salt helps transfer heat efficiently and evenly rather than flavor the shrimp, though it does seem to accent their naturally briny character.

Cooking Light OCTOBER 2000

  • Yield: 4 appetizer servings (serving size: 3 shrimp and 1 1/2 tablespoons vinaigrette)


  • 3 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 3 pounds rock salt
  • 12 unpeeled jumbo shrimp (about 3/4 pound)


Preheat oven to 400°.

Combine the first 7 ingredients in a bowl; stir well with a whisk.

Place a 1-inch-thick layer of rock salt (about 3 pounds) in the bottom of a Dutch oven. Place the pan in oven at 400° for 30 minutes or until rock salt is very hot. Arrange shrimp in a single layer over rock salt. Cover and bake at 400° for 2 minutes. Turn shrimp over, and bake for an additional 2 minutes or until done. Serve the shrimp with vinaigrette.

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 25%
  • Fat: 4.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.4g
  • Carbohydrate: 11.2g
  • Fiber: 0.1g
  • Cholesterol: 129mg
  • Iron: 2.3mg
  • Sodium: 267mg
  • Calcium: 48mg

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Roasted Shrimp with Honey-Pepper Vinaigrette recipe