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.

Jackie Mills, R.D.
Recipe by Cooking Light March 2007

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

111 calories; calories from fat 12%; fat 1.5g; saturated fat 0.3g; mono fat 0.2g; poly fat 0.6g; protein 17.4g; carbohydrates 6.4g; fiber 0.2g; cholesterol 129mg; iron 2.1mg; sodium 225mg; calcium 48mg.
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