Our Himalayan Pink Salt Slabs are dramatic and surprisingly effective cooking surfaces, lending a light saltiness and faint mineral aroma to any foods they're used with. Perfect for cooking meat and seafood, the salt-infusing slabs pair wonderfully with this recipe's summery marinade.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

Salt Slab Cooked Lemon Shrimp and Asparagus
Copyright Recipe © 2015 Woodland Foods


Makes 3 to 4 servings


  1. Combine shrimp, 1/3 cup lemon juice, 1/3 cup olive oil, garlic, crushed red pepper, oregano and pinch of pepper in large bowl. Cover and place in fridge to marinate.

  2. Heat salt slab over low heat on gas stove for 20 minutes. Increase heat to medium and let warm for another 20 minutes. Finally, turn heat to high.

  3. Remove shrimp from fridge. Place as many shrimp as will fit in one layer on hot salt slab. Cook shrimp until lightly browned on one side, about 1 to 2 minutes. Flip and brown on other side, 1 to 2 minutes more.

  4. Remove shrimp from salt slab and drizzle with remaining lemon juice.

  5. Carefully wipe hot salt slab with paper towels.

  6. Toss asparagus with remaining olive oil. Transfer to salt slab and cook until lightly charred, about 2 to 3 minutes. Flip and char on other side, 2 to 3 minutes more.

  7. Remove asparagus from slab and carefully wipe slab with paper towels. Serve shrimp with asparagus.