Salt-Roasted Shrimp with Lemon-Honey Dipping Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 12%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.4g
  • Carbohydrate: 6.4g
  • Fiber: 0.2g
  • Cholesterol: 129mg
  • Iron: 2.1mg
  • Sodium: 225mg
  • Calcium: 48mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. Combine the rind and remaining ingredients; serve sauce with shrimp.
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