Salt-Roasted Shrimp with Lemon-Honey Dipping Sauce

Salt-Roasted Shrimp with Lemon-Honey Dipping Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Roasting shrimp atop a bed of hot rock salt cooks the shrimp evenly and helps hold in moisture. Because the shrimp are cooked unpeeled, the salt does not permeate, and the results are tender and juicy.

Yield:

8 appetizer servings (serving size: 3 shrimp and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 111
Caloriesfromfat 12 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.2 g
Polyfat 0.6 g
Protein 17.4 g
Carbohydrate 6.4 g
Fiber 0.2 g
Cholesterol 129 mg
Iron 2.1 mg
Sodium 225 mg
Calcium 48 mg

Ingredients

1 (4-pound) box rock salt
24 unpeeled jumbo shrimp (about 1 1/2 pounds)
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice (about 4 lemons)
2 tablespoons minced green onions
2 tablespoons honey
1 teaspoon low-sodium soy sauce
1/8 teaspoon ground red pepper
1 garlic clove, minced

Preparation

Preheat oven to 400°.

Pour salt in an even layer in a shallow roasting pan or large cast-iron skillet. Place pan in oven at 400° for 30 minutes or until salt is very hot. Arrange shrimp in a single layer over salt. Cover with foil; bake at 400° for 5 minutes or until shrimp are done.

Combine the rind and remaining ingredients; serve sauce with shrimp.

Note:

Jackie Mills, R.D.,

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note