Spiced Salt-Baked Shrimp Recipe (2024)

Dry the outside of the shrimp shells before putting them on the hot salt bed. Wet shrimp will dissolve salt and allow it to flavor the meat--especially if the shells are split for easy peeling. Dry shrimp will roast without getting salty flavor.

This sound great. I have always wondered about the sand vein that we normally remove prior to preparing shrimp, why is it okay not to remove it for the shell on application?

brings a fresh taste to frozen shrimp, tartar sauce is a good accompaniment. the timing was tricky but i probably squished too many together. the recipe is worth filing. thx.

While shrimp tend to be more appealing sans "vein", deveining is not always required. The size of the shrimp as well as the sorce can be a deciding factor (high quality Shrimp tend to be much cleaner; large shrimp tend to have large vein,etc.) For some recipes it is more practical to leave the animal intact . Bits that are unappetizing can simply be pushed to the side along with the shells.

Did you use "rock salt" and did you leave the shells and tails on? I made it last night and it was wonderful.

My frozen shrimp were wet and split for easy peel when I put them into the salt and it made them almost inediblely salty. We rinsed off all the salt and ate them sort of cool...but they were still really, really salty.

I made this recipe without the salt because the rock salt we had said in tiny print "not for consumption". I marinated the shrimp with all the ingredients, olive oil, a little lemon juice and sliced lemons and threw everything into a serving cast iron skillet just before serving. The flavor and texture of the shrimp shone, and we nibbled on the lemons and garlics. Will definitely do again this way, and if I can ever find the right salt, I'll do as directed!

It's not clear to me from the recipe how the various flavorings are used. Are they mixed with the salt? Set on top of it? Mixed with shrimp?

I made this recipe for a large group of friends at a recent holiday party, and everyone enjoyed the moist, succulent flavor of the salt-roasted shrimp. Even though the kitchen smelled amazing with all of the aromatics, very little of their flavor seemed to penetrate into the shrimp. I used shell-on, headless wild gulf shrimp and rock salt. Given that I spent more than $10 on a jar of cardamom pods, along with the other aromatics, I felt as though it would’ve tasted the same with salt alone.

This was fragrant and beautiful and a disaster. Inedibly salty. I think if the shrimp had been whole instead of headless and/or they hadn't had their shells cracked, all that salt wouldn't have seeped in. I wish the recipe had indicated that in the ingredients area. I even tried rinsing them after they were cooked to salvage dinner... But it was peanut butter sandwiches for us.

I haven't tried this recipe yet but would like to. The nutritional values say it serves four and that it has 908 calories??? Is that possible and if so where are all the calories coming from?

Where does one buy rock salt?

Would this salt method work as well with a whole fish? I love the idea of the ease of it and the impressive presentation but my husband is allergic to all crustaceans so can't do shrimp.

It's not clear to me from the recipe how the various flavorings are used. Are they mixed with the salt? Set on top of it? Mixed with shrimp?

Isn't rock salt inedible?

I have made this dish twice, now. I never have ALL of the ingredients and so make some adjustments -- powdered cardamom for example when I can't find my cardamom pods -- but the smell of the dish cooking knocks my socks off. I will try drying the shrimp thoroughly as the previous writer suggested. My only complaint is that the shrimp are a bit salty for my test. I serve with lemon wedges.

I made this recipe without the salt because the rock salt we had said in tiny print "not for consumption". I marinated the shrimp with all the ingredients, olive oil, a little lemon juice and sliced lemons and threw everything into a serving cast iron skillet just before serving. The flavor and texture of the shrimp shone, and we nibbled on the lemons and garlics. Will definitely do again this way, and if I can ever find the right salt, I'll do as directed!

This sound great. I have always wondered about the sand vein that we normally remove prior to preparing shrimp, why is it okay not to remove it for the shell on application?

My frozen shrimp were wet and split for easy peel when I put them into the salt and it made them almost inediblely salty. We rinsed off all the salt and ate them sort of cool...but they were still really, really salty.

How do people make this dish so that the shrimp are not unbearably salty? I found it nearly inedible--and this was after practically rinsing the shrimp off! Smelled heavenly, but cannot imagine making this again.

Really loved this disk!

brings a fresh taste to frozen shrimp, tartar sauce is a good accompaniment. the timing was tricky but i probably squished too many together. the recipe is worth filing. thx.