Salt-Grilled Shrimp

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.



– 1 garlic clove, finely chopped

– 1 pound jumbo shrimp, peeled, deveined

– 1/4 cup fresh orange juice

– 2 tablespoons olive oil

– 1 teaspoon hot chili paste (such as sambal oelek)

– 1 teaspoon smoked paprika

– 1/4 teaspoon freshly ground black pepper

– 1 orange, thinly sliced into rounds

– 1 cup coarse sea salt.


– Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.

– Line a serving platter with orange slices; set aside.

– Cover bottom of grill pan or cast- iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it’s heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side.

– Transfer shrimp to prepared platter, brushing off any excess salt.