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.



For 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.

For 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.

To serve: Divide shrimp among the tortillas and top each with slaw.


Serving Suggestions

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


About 8 servings

Thanks To

Jessica Lutz, Personal Chef at Saucy Spoon Cooking

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Savory Spice Shop Ingredients
Sea Salt, Mayan 2 oz bag $2.35
Cajun Style Blackening Seasoning 4 floz bottle $5.70
Peruvian Chile Lime Seasoning Blend 2 oz bag $5.55
El Diente Peak Southwestern Seasoning 2 oz bag $3.80
Bamboo Skewers - 100 pack $3.95
Himalayan Salt Plate (8"x12"x1.5") $34.95
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