Skip to content
Celebrate with free shipping on all orders! Use code JULY4TH at checkout
Celebrate with free shipping on all orders! Use code JULY4TH at checkout

Test Kitchen Approved

Salt Plate Shrimp Tacos with Cilantro Lime Slaw

Recipe By Jessica Lutz, Personal Chef at Saucy Spoon Cooking

Prep Time

15 Minutes

Cooking Time

5 Minutes

Recipe By Jessica Lutz, Personal Chef at Saucy Spoon Cooking

Don't be intimidated by the salt plate! A creative spice merchant gave us this super easy method for cooking succulent shrimp right on the salt plate, either on the grill or in the oven.

Serving Suggestions

To make this into an appetizer, put all your ingredients into mini tortilla chip bowls (often called scoops).

Ingredients

For slaw:

1/4 cup olive oil

1/4 cup water

1/2 cup chopped green onions

1/2 cup cilantro leaves

2 to 3 cloves garlic


Juice of 2 limes

1/2 cup sour cream

2 to 3 cups shredded green cabbage (or a pre-shredded bag of cabbage)

3/4 cup Cotija cheese

For shrimp:

2 lbs. shrimp, peeled and deveined, tails removed

4 Tbsp. seasoning of choice:




Bamboo skewers, soaked in water for at least 30 min.

Himalayan salt plate

16 small corn or flour tortillas

Lime wedges, to serve

Savory Spice ingredients in this recipe

Directions

Step 1: Make slaw

Place everything except sour cream, cabbage and cheese in a food processor. Pulse to combine. When mostly smooth, add sour cream and pulse until combined. Taste and adjust seasoning as desired. In a large bowl, toss dressing with cabbage and cheese. Set aside while you prepare shrimp.

Step 2: Cook shrimp

Preheat the salt plate in the oven or on the grill to at least 450 degrees. Toss shrimp with choice of seasoning and thread shrimp onto skewers; it's easier to cook shrimp on the brick if they are skewered. When salt plate is ready, set shrimp skewers on the plate and bake for 2 minutes per side. Remove skewers from salt plate and let shrimp cool.

Step 3: Assemble and serve

Divide shrimp among the tortillas and top each with slaw.