- 1 block or 2 teaspoons Himalayan Salt
- 1 pound Wild Caught Shrimp
- 1 teaspoon Ground Cumin
- 0.25 teaspoon Ground Cayenne Pepperdepending on how spicy you like it!
- 2 Tablespoon Virgin Coconut Oil
- 1 cup, finely chopped Jicama
- 1 cup, finely chopped Purple Cabbageor try green or napa cabbage
- 1 Green Apple
- 0.5 cup, finely chopped Golden Beet Root
- 0.25 cup, chopped Fresh Cilantro
- 0.5 cup Greek Yogurt
- 0.25 cup Fresh Pineapple Juiceor use apple cider vinegar
- 1, juiced Lime
- 0.25 teaspoon, each Salt & Pepper
My husband made a trip to Portland recently and to my surprise came back with two giant blocks of himalayan salt!
I’ve been using himalayan salt for a while now and truly enjoy it in its pure form…but what to do with those giant blocks was the question!
After doing some research I decided to cook some shrimp on it!
This recipe is still great even if you don’t have the himalayan salt block. Simply season the shrimp with salt then cook them in the pan on the stove top!
Make The Jicama Slaw
If you own a mandoline slicer, I would recommend using it to cut all of the veggies so that they are all the same size, otherwise use a good chef's knife like me.
You want the jicama, cabbage, apple, and beet root to be thin sticks/strips.
After all of the prep is done, make the sauce: add the greek yogurt (or use almond yogurt like I did!), fresh pineapple juice, lime juice, salt and pepper, and the chopped cilantro.
Mix the sauce with the cut veggies and chill, covered, in the fridge until you are ready to serve.
Preheat Your Oven To 450F
While the oven is heating up, prep your shrimp.
Ask the guy behind the fish counter to peel and devein the shrimp for you, otherwise you will spend a lot of time having to do this yourself and it's not particularly fun...trust me.
To a bowl, add the shrimp, cumin, cayenne pepper, and melted (liquid form) coconut oil, mix well and set aside.
If you are not cooking with the himalayan salt block, also add the salt to the shrimp at this point.
Cook The Shrimp
Once the oven is at 450F, place the salt block into an oven safe skillet (I use a cast iron skillet) and place it into the oven for 20 minutes.
This will give the skillet and salt block time to heat up.
After 20 minutes, move the skillet to the stove top and immediately place the shrimp on top of the salt block. You will hear a slight sizzle!
Cook the shrimp on both sides for 3-4 minutes. The shrimp will form a bit of a salty crust that is delicious!
Keep the stovetop on medium to keep the skillet and salt block hot and cook the shrimp in batches.